A week or so ago I posted a recipe for Chocolate Anise Biscotti. In that post I talked about having some winter doldrums due to all the rough times my northeast area has seen since the end of October, and I declared that biscotti to be the only Christmas cookies I would be baking this year. Turns out, I lied.
Right after I posted that blog entry, I read over it and then immediately got up and decided to make more holiday cookies. And I must admit, I’ve felt a bit better since I did that. These cookies were awesome and completely addictive. Their texture is somewhere between cake and cookie and the flavor was warm and inviting. The combination of sweet potato and chocolate may sound a little strange, but the flavors melded beautifully together.
I’m still looking forward to 2013 beginning, and I’m relieved the holiday season is almost over. Not because I dislike holidays (quite the opposite, in fact), but because I’m really craving a sense of routine and normalcy. I haven’t felt that since before Hurricane Sandy, and I need it again. My hope is that with ushering in the New Year, I will also welcome a return of a normal routine, a rhythm to things, and maybe even a renewed sense of balance.
So I wish you a very happy and SAFE New Year’s Eve! I hope you all have a wonderful time celebrating, whether your shindig is over the top or low key.
1 medium sweet potato
2 cups flour
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground coriander
2 large eggs
1 cup packed dark brown sugar
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup (6 oz.) semisweet chocolate chips
Place a rack in the upper third of your oven and preheat to 400 F.
Clean and scrub potato. Pierce the flesh all over with a fork and place on a baking sheet lined with parchment paper. Bake until a paring knife inserted into the thickest part meets no resistance, about 45 minutes. Remove from the oven and let cool until you can handle it. I’ve found that if you split the potato in half it cools much faster. Once cool, peel the skin away and thoroughly mash the flesh to yield 1 cup.
Reduce your oven temperature to 350 F. Grease a large baking sheet and set aside.
In a medium bowl, whisk together flour, baking powder, baking soda, and spices. In a separate medium bowl, whisk together eggs and brown sugar until thick and pale. Whisk in the oil and vanilla. Fold in the mashed sweet potato. It’s okay if there are little flecks throughout the dough.
Add the egg mixture, all at once, to the flour mixture. Fold together with a spatula until no flour bits remain. Now fold in the chocolate chips.
Scoop cookie dough, by the tablespoonful,onto prepared baking sheet, spacing them 2 inches apart. Bake for 10 to 12 minutes, until puffed and a skewer inserted into the center of a cookie comes out clean. Remove from the oven and allow to cool on the sheet for 10 minutes. Then remove to a wire rack to cool completely.
Note: if you store the cookies in a plastic container, place a piece of parchment paper in between layers of them so they don’t stick together.