Sweet Potato

Sweet Potato Gingersnaps

Makes about 60

1 cup unsalted butter, softened
¾ cup firmly packed dark brown sugar
½ cup granulated sugar, plus more for rolling cookies
1 large egg
1 cup unsulphured molasses
½ cup mashed cooked sweet potato
5½ cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
½ teaspoon ground nutmeg
½ teaspoon ground cloves

1. In a large bowl, beat butter, brown sugar, and granulated sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg, beating until combined. Add molasses and sweet potato, beating until smooth.

2. In another large bowl, whisk together flour, ginger, baking soda, nutmeg, and cloves. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined. Divide dough into thirds, and shape each portion into a 10-inch-long log. Wrap each log in plastic wrap, and refrigerate for at least 2 hours or up to 3 days.

3. Preheat oven to 350°. Line baking sheets with parchment paper.

4. Cut logs into ½-inch-thick slices. Gently dredge slices in additional granulated sugar. Place on prepared pans.

5. Bake until edges are lightly browned, 10 to 12 minutes. Let cool on pans for 2 minutes. Remove from pans, and let cool completely