Sweet Potato Butterscotch Chip Cookies

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These cookies are underbaked as they finish baking on the foil. Bet you can't eat just one.

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Thornton, CO

Ingredients

  • 3/4 C. mashed cooked sweet potato (see below)
  • 1 1/4 C. firmly packed light brown sugar
  • 1/2 C. shortening
  • 1 Tbs. vanilla
  • 1 egg
  • 1 3/4 C. flour
  • 3/4 tsp. salt
  • 3/4 tsp. baking soda
  • 2 C. (12 oz.) butterscotch chips

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Directions

If using fresh sweet potato, bake at 400 degrees F for 35-45 minutes, or until tender. Remove potato from oven. Cool well. Peel and mash. Set aside. If using canned, drain and mash.Combine sweet potato, brown sugar, shortening and vanilla in large bowl. Beat at medium speed until well blended. Add egg. Beat just until blended. Combine flour, salt and baking soda. Add to creamed mixture at low speed. Mix just until blended. Stir in chips. Drop by rounded measuring tablespoonfuls 2 inches apart on ungreased baking sheet. Bake one sheet at a time at 375 degrees F for 7-8 minutes, or until set and just beginning to brown. Do not overbake. Cool 2 minutes on baking sheet and then transfer to a sheet of aluminum foil and cool completely.

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