Ingredients:

  • 1 cup (250g) Roasted sweet potato puree
  • 1 large egg, room temperature
  • 1 tsp Vanilla bean paste
  • 2 cups (250g) All purpose flour
  • 1 tsp Baking soda
  • 1/2 tsp Salt
  • 2 tsp Ground cinnamon
  • 1/2 tsp Ground nutmeg
  • 1/2 cup (113g) Unsalted butter, softened
  • 1/2 cup (100g) Coconut sugar
  • 1/4 cup (50g) Pure maple syrup

Instructions:

  1. Roast the sweet potato at 200°C (400°F) for 45 minutes until the skin is charred and the inside is velvety. Note: This concentrates the natural sugars.
  2. Peel and mash the potato until perfectly smooth, measuring out exactly 250g.
  3. Cream the softened butter and coconut sugar together until the mixture looks pale and aerated.
  4. Whisk in the room temperature egg, vanilla, and maple syrup until the batter is glossy and thick.
  5. Fold in the 250g of sweet potato puree, making sure no large lumps remain.
  6. Sift the flour, baking soda, cinnamon, nutmeg, and salt over the wet ingredients.
  7. Mix gently by hand until no streaks of dry flour are visible. Note: Overmixing creates a tough, bread like texture.
  8. Chill the dough for at least 30 minutes until it feels firm to the touch.
  9. Scoop rounded tablespoons onto your prepared tray, leaving 5cm of space between each.
  10. Bake at 175°C (350°F) for 12 minutes until the edges are set and the house smells like a bakery.
  11. Let the cookies rest on the hot pan for exactly 5 minutes. This carryover cooking time is essential. Because these are so moist, they need that extra few minutes of gentle heat to set the structure. If you try to move them immediately, they might shatter or collapse. Once they are stable, move them to a wire rack to cool completely.