Sweet Potato Butterscotch Chip Cookies

Sweet Potato Butterscotch Chip Cookies | Famished Fish, Finicky Shark

I’ve been staying home with my kiddos for a few weeks now since I’ve been on maternity leave. I’ve also been hooked on sweets since I’ve been pregnant.

Sweet Potato Butterscotch Chip Cookies | Famished Fish, Finicky Shark

And it’s killing me. But hey, I had an excuse to make some cookies and eat taste them about 4 times to be exact. Because I wanted to fill your cookie jar with another Fill the Cookie Jar recipe.

Sweet Potato Butterscotch Chip Cookies | Famished Fish, Finicky Shark

And this one is for the fresh crisp season of fall. Sweet potatoes are one of my favorite foods for the season. And wouldn’t you know they taste wonderful in cookies!?!

Sweet Potato Butterscotch Chip Cookies | Famished Fish, Finicky Shark

The subtle sweetness of yams with the rich buttery flavor of butterscotch chips are packed into this spiced and chewy cookie.

Sweet Potato Butterscotch Chip Cookies | Famished Fish, Finicky Shark

These-are-addicting. You can ask my 4 year old. I think he ate tasted at least 6 himself. He calls them orange chip cookies. The combination of the key ingredients is perfection, the little specs of sweet potato adding a nice pop of nutritional color.

Sweet Potato Butterscotch Chip Cookies | Famished Fish, Finicky Shark

Sweet Potato Butterscotch Chip Cookies
Ingredients:
1 1/2 cups flour
1 cup diced and boiled sweet potatoes
1/2 cup butter melted
1/2 cup granulated sugar
1/2 cup brown sugar packed
1 tsp baking soda
1/4 tsp baking powder
1 tsp pumpkin pie spice
3/4 tsp cinnamon
1 teaspoon almond extract
3/4 cup butterscotch chips

First you want to peel, dice and boil a medium sweet potato (should take about 10 minutes). Drain well. I got more than a cup out of my potato, so I enjoyed some with egg for my lunch today. It was good!

After the sweet potatoes are ready, heat the butter in small bowl in the microwave about 1 minute until it is melted. Combine the melted butter and sugars in a stand mixer and combine until thick.

Sweet Potato Butterscotch Chip Cookies | Famished Fish, Finicky Shark

Add the sweet potatoes and almond extract and mix well until creamy.

Sweet Potato Butterscotch Chip Cookies | Famished Fish, Finicky Shark

In a medium bowl, whisk together the flour, baking powder, baking soda and spices.

Add half of the flour mixture to the sweet potato mixture and mix until just combined.

Sweet Potato Butterscotch Chip Cookies | Famished Fish, Finicky Shark

Mix the butterscotch chips into the remaining flour and add to the dough. Mix until combined, scraping down the sides of the bowl as needed.

Sweet Potato Butterscotch Chip Cookies | Famished Fish, Finicky Shark

Try not to eat the dough. Since it has no egg, it is perfectly safe to eat – do(ug)h!

Sweet Potato Butterscotch Chip Cookies | Famished Fish, Finicky Shark

Chill the dough for at least 30 minutes.

When you are ready to bake the cookies, preheat the oven to 350F. Using a small cookie scoop, place the cookies evenly spaced apart on a cookie sheet lined with parchment paper, a silicone liner, or lightly sprayed with cooking spray. Flatten each cookie ball with a glass (for easier spreading) and optionally place a few more chips on each one (to make them look pretty after baking).

Sweet Potato Butterscotch Chip Cookies | Famished Fish, Finicky Shark

Bake for 8 minutes and remove from oven to cool for 2 minutes on the baking sheet. Transfer carefully to a cooling rack to cool. Store in a covered container. Makes 3 1/2 dozen cookies.

Don’t forget to check out my friends’ posts below!

Sweet Potato Butterscotch Chip Cookies

Prep Time: 25 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 10 minutes

Number of servings: 42

Per Serving 58 calories

Fat 2 g

Carbs 9 g

Protein 1 g

42

Sweet Potato Butterscotch Chip Cookies

Weight Watchers PointsPlus®: 2

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 1 1/2 cups flour
  • 1 cup diced and boiled sweet potatoes
  • 1/2 cup butter melted
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar packed
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1 tsp pumpkin pie spice
  • 3/4 tsp cinnamon
  • 1 teaspoon almond extract
  • 3/4 cup butterscotch chips

Instructions

  1. First peel, dice and boil a medium sweet potato (should take about 10 minutes). Drain well.
  2. After the sweet potatoes are ready, heat the butter in small bowl in the microwave about 1 minute until it is melted. Combine the melted butter and sugars in a stand mixer and combine until thick.
  3. Add the sweet potatoes and almond extract and mix well until creamy.
  4. In a medium bowl, whisk together the flour, baking powder, baking soda and spices.
  5. Add half of the flour mixture to the sweet potato mixture and mix until just combined.
  6. Mix the butterscotch chips into the remaining flour and add to the dough. Mix until combined, scraping down the sides of the bowl as needed.
  7. Chill the dough for at least 30 minutes.
  8. When you are ready to bake the cookies, preheat the oven to 350F. Using a small cookie scoop, place the cookies evenly spaced apart on a cookie sheet lined with parchment paper, a silicone liner, or lightly sprayed with cooking spray. Flatten each cookie ball with a glass (for easier spreading) and optionally place a few more chips on each one (to make them look pretty after baking).


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Comments

  1. says

    Hi, I’m stopping by from #fillthecookiejar. This is the first time I have seen sweet potatoes in cookie dough, and it sounds so delicious. I love butterscotch and I think the flavors sound perfect together. Pinning/sharing.

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