Sweet Potato Chocolate Chip Cookies

Place oven rack in upper third of oven and preheat to 400ºF.

Clean and scrub sweet potato, place on baking sheet and bake until soft (inserted knife will meet no resistance), about 40 minutes. Reduce oven temperature to 350ºF.

While sweet potato is baking, in a heavy-bottomed saucepan or pot, brown your butter. Set aside to cool.

Once butter has cooled, cream together with sugar using a hand or stand mixer at medium speed. Add eggs and vanilla extract and mix until fully combined.

Peel cooled sweet potato, mash as much as possible, and add to mixer, mixing at medium-low speed until fully combined.

In a separate bowl, combine flour, baking powder, baking soda, spices, and salt. Whisk to combine. Pour flour mixture into wet ingredients and mix on low speed until fully combined. Gently fold in chocolate chips.

Scoop dough in tablespoon-sized balls onto parchment or silicone baking mat lined baking sheet.

Bake at 350ºF for 10-12 minutes until cookies bounce back when touched. Let cool on baking sheet for 10 minutes before transferring to wire rack to cool completely.

Adapted from the Joy the Baker Cookbook.