brown butter sweet potato cookies

*makes 14-16 medium sized cookies*

ingredients:

1/2 cup (1 stick) of butter, browned & cooled to room temperature

3/4 cup of brown sugar

1/4 cup of white sugar

1 large egg, room temperature

2 tsp of pure vanilla extract or vanilla bean paste

1/2 cup of mashed sweet potato

2 cups of flour

1/2 tsp of baking soda

1/4 tsp of salt

1/2 tsp of ground cinnamon

1/4 tsp of nutmeg

2/3 cup of chopped pecans, optional

flaky sea salt, optional for topping the cookies before baking

supplies:

mixing bowls and spoons

medium sized (2 inch) cookie scoop or ice cream scoop

parchment lined cookie sheet

cooling rack

directions:

preheat the oven to 350

In a large bowl, whisk the butter and sugars together until combined. then add in the egg, vanilla extract and mashed sweet potato, mixing until combined. next, add all the dry ingredients into the bowl, and mix until just combined. if using, fold in the chopped pecans as well.

using a cookie scoop, scoop out the dough onto a parchment lined cookie sheet (do not form into a ball, just scoop and drop). if you use a medium 2-inch cookie  scoop, this recipe will yield about 14-16 medium size cookies. once all on the baking sheet, chill the cookies in the fridge for at least 2 hours before baking. after chilling you can move to baking the cookies or putting them in a freezer safe bag and freeze them for later use.

when you are ready to bake, pre heat the oven to 350. sprinkle flaky sea salt on top of the cookies, then bake for 12-14 minutes - they will still be a little soft in the middle, but will set up as they cool. cool the cookies on the cookie sheet for 3-5 minutes, before moving to a cooling rack to continue cooling or eat warm. store in an air tight container for up to 3 days.

notes: if you froze the cookies for later use, when you are ready to bake them, let them to defrost on a parchment lined baking sheet on the counter while the oven warms up.