• 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!

To puree sweetpotatoes

• 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.
• 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.