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Chewy Sweet Potato and Chocolate Chip Cookies https://www.metro.ca/userfiles/image/recipes/biscuit-patatte-douce-7424.jpg PT15M PT17M PT42M
Place the whole sweet potatoes in a saucepan and cover with water. Bring to a boil and cook over medium heat for about 30 minutes, or until the potatoes are tender. Remove from the water and let cool before peeling. Set aside. Preheat the oven to 180°C (350°F). In a bowl, whip the butter and brown sugar. Add the egg, vanilla extract and sweet potatoes previously mashed with a fork. Mix well and set aside. In another bowl, combine the flour, baking soda, baking powder, nutmeg and almond powder. Mix the dry ingredients with the wet ingredients. Add the chocolate chips and mix well. Place the cookie dough mixture in the refrigerator for 10 minutes. Using a small, approximately 3/4 ounce (20 g) ice cream scoop, make balls with the cookie dough and place them on a baking sheet previously lined with parchment paper. Bake on the upper rack in the oven for 15 to 17 minutes, or until the cookies are slightly firm. Remove from the oven and let cool for a few minutes before eating.
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3 small sweet potatoes, unpeeled 1 Tbsp. (15 mL) unsalted butter, at room temperature 3 Tbsp. (45 mL) brown sugar, firmly packed 1 large egg 1/2 tsp. (2 1/2 mL) pure vanilla extract 1/2 cup (125 mL) all-purpose flour 1/2 cup (125 mL) whole wheat flour 1/2 tsp. (2 1/2 mL) baking soda 1 tsp. (5 mL) baking powder 1 dash ground nutmeg 2/3 cup (160 mL) almond powder 1/2 cup (125 mL) 70% dark chocolate chips
Chewy Sweet Potato and Chocolate Chip Cookies

Chewy Sweet Potato and Chocolate Chip Cookies

Rate this recipe
12 Votes
25
Chewy Sweet Potato and Chocolate Chip Cookies
0:15
Preparation
0:17
COOKING
0:42
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 3
    small sweet potatoes, unpeeled
  • 1 Tbsp.
    (15 mL)
    unsalted butter, at room temperature
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  • 3 Tbsp.
    (45 mL)
    brown sugar, firmly packed
  • 1
    large egg
  • 1/2 tsp.
    (2 1/2 mL)
    pure vanilla extract
  • 1/2 cup
    (125 mL)
    all-purpose flour
  • 1/2 cup
    (125 mL)
    whole wheat flour
  • 1/2 tsp.
    (2 1/2 mL)
    baking soda
  • 1 tsp.
    (5 mL)
    baking powder
  • 1
    dash ground nutmeg
  • 2/3 cup
    (160 mL)
    almond powder
  • 1/2 cup
    (125 mL)
    70% dark chocolate chips
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Preparation

Place the whole sweet potatoes in a saucepan and cover with water.

Bring to a boil and cook over medium heat for about 30 minutes, or until the potatoes are tender.

Remove from the water and let cool before peeling. Set aside.

Preheat the oven to 180°C (350°F).

In a bowl, whip the butter and brown sugar.

Add the egg, vanilla extract and sweet potatoes previously mashed with a fork.

Mix well and set aside.

In another bowl, combine the flour, baking soda, baking powder, nutmeg and almond powder.

Mix the dry ingredients with the wet ingredients.

Add the chocolate chips and mix well.

Place the cookie dough mixture in the refrigerator for 10 minutes.

Using a small, approximately 3/4 ounce (20 g) ice cream scoop, make balls with the cookie dough and place them on a baking sheet previously lined with parchment paper.

Bake on the upper rack in the oven for 15 to 17 minutes, or until the cookies are slightly firm.

Remove from the oven and let cool for a few minutes before eating.

Source : Chef Caroline McCann

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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