Beat room temperature butter, brown sugar, granulated sugar in a large bowl or stand mixer until mixture is smooth. Mix in egg, sweetpotatoes, and vanilla. Scrape sides of bowl as necessary, being mindful not to overmix
Add flour and sweetpotatoes to wet ingredients until just combined. Add rolled oats, craisins and white chocolate chips. Mix until combined.
Cover cookie dough and refrigerate for 30 mins. (over night for best results)
Preheat oven to 350̊; lightly spray baking sheet with nonstick spray or line with baking paper
Scoop cookie dough onto baking sheet
Bake 12-14 minutes, let cool and enjoy!
Scrub sweetpotatoes, leaving skin on. Cook in boiling water for 20 minutes or until soft. Drain, reserving ¼ C liquid, set aside. Place peeled sweetpotatoes in a large mixing bowl, mash and let cool completely. Scoop out 1½ cups and set aside.
To puree sweetpotatoes
Boil sweetpotatoes for 20 minute, or until soft. Drain, reserving ¼ c. of liquid; set aside.Mash sweetpotatoes or blend using the ¼ c. of liquid set aside as stated above.
Notes
Nutrition Facts
Sweetpotato Cranberry White Chocolate Oatmeal Cookies
Serving Size
1 cookie
Amount per Serving
Calories
141
% Daily Value*
Fat
3
g
5
%
Saturated Fat
2
g
13
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Cholesterol
10
mg
3
%
Sodium
21
mg
1
%
Potassium
91
mg
3
%
Carbohydrates
26
g
9
%
Fiber
1
g
4
%
Sugar
17
g
19
%
Protein
2
g
4
%
Vitamin A
1201
IU
24
%
Vitamin C
1
mg
1
%
Calcium
32
mg
3
%
Iron
1
mg
6
%
Net Carbohydrates
25
g
* Percent Daily Values are based on a 2000 calorie diet.