Sweet Potato Cookies

Now this is a great way to use up leftover sweet potatoes!  Today we have for you Sweet Potato Cookies that get just a bit of sweetness from white chocolate chips and dried cranberries.  You will have to forgive me for the picture, these cookies literally disappeared from the tray and the only two left were going into my daughters lunchbox!  So that's the picture we have, at least until I make another batch of these...which will have to be soon.

My favorite thing about these cookies was how easy they were to make.  I'm a bit of a short-cut baker; I don't usually "bake" but when I do get the urge to bake cookies, I like recipes that I can whip up pretty quickly.  Add the wet ingredients, blend, add the dry ingredients all at once, blend, done! Now that's how easy cookies should be to make!  Bake up a batch of these cookies to snack on after you finish your holiday shopping, add a mug of tea or hot chocolate and enjoy!

1 Stick Unsalted Butter, softened
1/2 cup  Light Brown Sugar
1/4 cup  Sugar
2 TB  Honey
1 tsp  Vanilla
1  Egg
1 cup  Mashed Sweet Potatoes
1 1/4 cups  Flour
1 tsp  Baking Powder
1/2 tsp  Baking Soda
1/2 tsp  Salt
1/2 tsp  Cinnamon
1/8 tsp  Ground Ginger
1/8 tsp  Ground Nutmeg
1/2 cup  White Chocolate Chips
1/3 cup  Dried Cranberries (Craisins)

Preheat over to 350.  Line cookie sheets with parchment paper.

In a large mixing bowl, blend the butter, sugar, brown sugar, and honey until smooth.  Add the egg, vanilla and the sweet potatoes and blend until smooth.

Add the flour, baking powder, baking soda, salt and all of the dry spices.  Blend until fully combined, then add the chocolate chips and cranberries and finish mixing by hand.

Drop rounded spoonfuls of dough onto cookie sheets, 2 inches apart. Bake about 9 - 12 minutes, turning cookie sheets halfway thru cooking if needed.  Let cool 1 minute on cookie sheets, then move to wire racks to finish cooling.