It’s Sunday again, and it’s a milestone of sorts – my tenth Sundays with Joy post!
It’s not exactly a shout-from-the-mountaintops kind of occasion, but it’s certainly noteworthy. I’ve spent the past ten Sundays (with a short two week break) baking from the fabulous Joy the Baker Cookbook with a wonderful group of bloggers and home cooks. I couldn’t be happier to have found this group, as it’s stretched my boundaries in more ways than I can imagine!
We’ve scheduled a couple breaks in the schedule to give some bakers a chance to catch up on missed recipes. I’m so looking forward to trying the first two recipes the group made: these brown butter blueberry muffins and these oatmeal raspberry ginger scones. Have you figured out yet that I’ve got a weakness for baked goods? Case in point…these cookies:
If you’re a fan of all things pumpkin in baked, you’re going to love these cookies, or what I’ve affectionately referred to as “cakies”. Puffy and soft, these cookies are melt-in-your-mouth scrumptious. They’re super aromatic with plenty of fall spices that complement the sweet potato perfectly. They’re not exactly cake, but they’re definitely close. And what could be better than combining two desserts in one?
- 1 medium sweet potato (yields 1 cup mashed and cooked)
- 2 cups gluten-free all purpose flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 2 large eggs
- 1 cup packed light brown sugar
- 1/2 cup (1 stick) unsalted butter
- 2 tsp vanilla extract
- 1 cup semisweet chocolate chips
- Place oven rack in upper third of oven and preheat to 400 degrees F.
- Clean and scrub sweet potato, place on baking sheet and bake until soft (inserted knife will meet no resistance), about 40 minutes. Reduce oven temperature to 350 degrees F.
- While sweet potato is baking, in a heavy-bottomed saucepan or pot, brown your butter. Set aside to cool.
- Once butter has cooled, cream together with sugar using a hand or stand mixer at medium speed. Add eggs and vanilla extract and mix until fully combined.
- Peel cooled sweet potato, mash as much as possible, and add to mixer, mixing at medium-low speed until fully combined.
- In a separate bowl, combine flour, baking powder, baking soda, spices, and salt. Whisk to combine. Pour flour mixture into wet ingredients and mix on low speed until fully combined. Gently fold in chocolate chips.
- Scoop dough in tablespoon-sized balls onto parchment or silicone baking mat lined baking sheet.
- Bake at 350 for 10-12 minutes until cookies bounce back when touched. Let cool on baking sheet for 10 minutes before transferring to wire rack to cool completely.
Recipe adapted from the Joy the Baker Cookbook: 100 Simple & Comforting Recipes. I used gluten-free Cup4Cup flour from my Joy the Baker Lost Crates Box. A great tutorial for browning butter can be found here.
To find out more about Sundays with Joy, click here.