Chocolate Sweet Potato Cookies

By MJH

Ingredients

• 1/4 Cup non-dairy butter
• 1/2 Cup vegan sugar
• 1/2 teaspoon vanilla extract
• 1 Cup mashed sweet potato (about 1 medium sized sweet potato, peeled and mashed well so it can go through the decorating tip without trouble)
• 1 Cup all-purpose flour
• 1/4 Cup unsweetened cocoa powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder

Details

Servings 2
Adapted from smoochpanda.blogspot.com

Preparation

Step 1

Preheat your oven to 425F and line your cookie sheet.

Using an electric mixer, cream the butter and the sugar until the sugar is incorporated into the butter and it looks creamy and fluffy.

Add the vanilla extract and whip more.

Add the sweet potato and mix till the mixture becomes smooth.

In a separate bowl, mix the flour, cocoa powder, spices, salt and baking powder.

Gradually add the flour mixture into the sweet potato mixture.

Place the dough into the decorating bag with a 1M tip (or the tip of your choice) and squeeze the dough into a circle (or other shapes you like).

The dough may look thick but it should go through the tip without any difficulties. If in doubt a teaspoon or two of liquid will thin the dough.

Bake in the preheated oven for 10-12 minutes. I preferred when the outside had a slight crunchy feeling but for the softer outside 10 minutes will be a good timing.