Sweet Potato Chocolate Chip Cookies are something you don’t want to miss! Sweet potatoes, warm spices and chocolate chips create a cookie that’s loved by everyone.
Sweet potatoes are as much a part of my food heritage as biscuits. A big meal at my grandmother’s house frequently included a baker (baking dish) of sweet ‘taters. In addition to baking, sweet potatoes showed up as pies, casseroles, and candied yams. Apparently, to my grandmother and her contemporaries, conventional wisdom dictated that canned sweet potatoes, commonly marketed as yams, were different from fresh sweet potatoes because I never knew of anyone making candied yams with anything but canned sweet potatoes.
Southerners knew and loved sweet potatoes long before the rest of the country caught on. Considered trendy today, we grew up eating them in our Granny and Mama’s kitchen long before they were common fare on restaurant menus. They were regarded as portable food because an unpeeled baked potato could be maintained at room temperature for a day. My mother recalled that she frequently found baked sweet potatoes in her school lunch pail.
Sweet potatoes are my preference over white potatoes. They’re nutritional powerhouses and that certainly influences my decision. However, the main reason I love them is because they flat-out taste good. I enjoy them baked and without the addition of butter, sugar, honey, cinnamon, or other toppings. Now, just because I can enjoy eating them that way doesn’t mean I don’t like to eat them other ways, too.
While sweet potatoes are mostly associated with sweet dishes, they’re mighty fine as savory dishes, too. Cubed fresh sweet potatoes tossed with oil and your favorite savory seasoning and roasted, makes a side dish that accompanies meat and fish well. Toss sweet potatoes in with your favorite chili recipe or roast them alongside chicken or pork. I believe sweet potatoes went to kindergarten because they leaned the skill of getting along with others.
Let’s talk about these Sweet Potato Chocolate Chip Cookies. The flavor of sweet potatoes and warm spices, like cinnamon, ginger and nutmeg, meet up with chocolate chips. As if that’s not enough, all that soul-satisfying tastiness is housed in a convenient cookie format. Grab a handful and go. Throw some in your lunchbox and go. Savor a few in the afternoon with your tea. Mail a batch to someone you love who’s a distance away from you.
These cookies are crowd-pleasers. Even self-described sweet potato skeptics, like my husband, can’t get enough of these cookies. They freeze beautifully, too. I’ve got a batch in the freezer I’ll take to my grandchildren when we see them in a few weeks.
I’m not passing off these cookies as the key to happiness. But, I will tell you, I’ve never been sad when I have them in the house. You can draw your own conclusions.
Sweet Potato Chocolate Chip Cookie
from Sweet Potato Love, by Jackie Garvin
Preheat oven to 350 degrees
Yield: approximately 3 ½ dozen 3 inch cookies
Sweet Potato Chocolate Chip Cookies are something you don’t want to miss! Sweet potatoes, warm spices and chocolate chips create a cookie that’s loved by everyone.
2 cups self-rising flour
1 teaspoon ground cinnamon
1 cup milk chocolate chips
1 medium sweet potato, baked, cooled and peeled
1 cup unsalted butter, softened
2 eggs, slightly beaten
¾ cup granulated sugar
¾ cup brown sugar, firmly packed
1 teaspoon vanilla extract
½ teaspoon lemon extract
Add flour and cinnamon to a medium bowl. Stir to mix. Add chocolate chips and stir until combined. Set aside.
Add sweet potato, butter, eggs, granulated sugar, brown sugar and extracts to a large bowl. Cream with an electric mixer.
Gradually add the flour mixture to the wet mixture, stirring only until all the flour has disappeared.
Drop by teaspoonfuls onto a large baking sheet lined with parchment paper or a baking mat, spacing the dough two inches apart.
Bake in a 350 degree preheated oven for 15 minutes or until the edges begin to brown.
Cool on a cooling rack.
Sweet Potato Chocolate Chip Cookies
Ingredients
- from Sweet Potato Love by Jackie Garvin
- Preheat oven to 350 degrees
- Yield: approximately 3 ½ dozen 3 inch cookies
- Sweet Potato Chocolate Cookies are something you don't want to miss! Sweet potatoes warm spices and chocolate chips create a cookie that's loved by everyone.
- 2 cups self-rising flour
- 1 teaspoon ground cinnamon
- 1 cup milk chocolate chips
- 1 medium sweet potato baked, cooled and peeled
- 1 cup unsalted butter softened
- 2 eggs slightly beaten
- ¾ cup granulated sugar
- ¾ cup brown sugar firmly packed
- 1 teaspoon vanilla extract
- ½ teaspoon lemon extract
Instructions
- Add flour and cinnamon to a medium bowl. Stir to mix. Add chocolate chips and stir until combined. Set aside.
- Add sweet potato, butter, eggs, granulated sugar, brown sugar and extracts to a large bowl. Cream with an electric mixer.
- Gradually add the flour mixture to the wet mixture, stirring only until all the flour has disappeared.
- Drop by teaspoonfuls onto a large baking sheet lined with parchment paper or a baking mat, spacing the dough two inches apart.
- Bake in a 350 degree preheated oven for 15 minutes or until the edges begin to brown.
- Cool on a cooling rack.
Jill Van Vlack says
I love the added videos! I hope you keep making them! They are fun to watch & helpful too
Jackie Garvin says
Thank you, Jill! I will keep producing the videos. They’re so time consuming to film and edit, I can only do one per week. Thanks for the feedback. I sincerely appreciate it. Hope all is well with you.