Sweet Potato Cookies - Justine Doiron

6 ounce sweet potato raw with peel on
150 grams all-purpose flour 1 cup & 2 tbsp, and if you are gluten free you can use a 1:1 flour blend
24 grams cornstarch 3 tbsp
1 & 1/4 tsp baking powder
1/4 tsp cream of tartar optional but highly recommended!
½ tsp salt
½ tsp cinnamon
113 grams butter or plant-based butter 8 tbsp
40 grams light brown sugar ¼ cup
110 grams white sugar 1/2 cup
120 grams dark chocolate 1 cup, chopped

Poke holes in the sweet potato using a fork. Add it to a bowl with 1 tbsp of water and microwave for 3 minutes. Flip in the bowl and microwave for another 2 minutes or until it is fully soft. Peel the sweet potato and let it cool to room temperature.
While the sweet potato is cooling, whisk together the flour, cornstarch, baking powder, salt, cinnamon and cream of tartar.
In a stand mixer, cream together the butter and sugars until the mix lightens in color and is fluffy. This will take about 3-4 minutes.
Add in the peeled sweet potato to the stand mixer when the potato is fully cooled. Use the mixer on medium speed to mash and combine the potato with the creamed butter and sugar. Stop the mixer when the potato is fully combined with the mixture and the color is a light orange.
Gradually add in the dry ingredients to the wet and stir to combine. This dough will be somewhat soft.
Chop the chocolate into small pieces, about the size of a lentil, and add it into the dough.
Put the dough in the fridge to cool while you preheat the oven to 400F.
After 15-30 minutes, scoop the dough into 10 equal 75 gram balls.
Bake the cookies on a parchment lined baking sheet for 13-15 minutes at 400F. When they are out of the oven, drop the baking tray on the counter a few times to help the cookies flatten.
Let cool for 10 minutes, and serve whenever!