Sweet Potato Snickerdoodles
Snickerdoodles have always been one of my favorite cookies, so when I saw the opportunity to add sweet potatoes to the mix I was super excited. These cookies are super soft and chewy and they’re amazing using gluten free flour. I chose to make big cookies, but you could certainly use a smaller scoop and just decrease the bake time as needed.
1 1/4 cups Butter (room temp)
1 (15oz) can of Cubed Sweet Potatoes or Yams in Syrup (not the pureed ones)
1 1/2 cups Sugar
3/4 cup Brown Sugar (Packed)
1 TBsp Vanilla
1 Large Egg Yolk
3 1/4 cups Flour
1 tsp Cream of Tartar
1 tsp Baking Soda
1/2 tsp Baking Powder
3/4 tsp Salt
1 TBsp plus 2 tsp Cinnamon
In a medium bowl, with a hand mixer, combine the butter, 1 cup of the sugar, brown sugar and vanilla until fluffy. Drain the syrup from the sweet potatoes then in a small bowl, mash them with a fork until smooth. Add the sweet potatoes and the egg yolk to the batter and mix until combined. Sift in the flour, cream of tartar, baking soda & powder, salt and 2 tsp of cinnamon. Mix until all the ingredients are combined and there are no dry patches of batter. In a small bowl, mix the remaining 1/2 cup of sugar and 1 TBsp of cinnamon.
Cover cookie sheets with parchment paper and using a large scoop, scoop out 6 cookies. One at a time, drop them in the cinnamon & sugar mixture and roll them into a ball. Space the balls on the cookie sheet and press each one down with the bottom of a drinking glass. This helps flatten them out and reduce bake time. Only cook six per tray at a time, as these cookies really spread. Bake for 15 minutes at 350 degrees. I like to keep my bowl of batter in the fridge between bakes. Chilled batter will spread less. Once baked, cool for 5 minutes on the tray then move to a cooling rack to cool completely. Will stay delicious in an air tight container for one week. Enjoy!