Instructions

1. Drain the Sweet Potatoes.  We used canned but you can definitely use freshly steamed or boiled sweet potatoes instead.
2. We smash the Sweet Potatoes with a fork but you could also throw them into a food processor. You want to either pull out the large fibers or break them up with a mixer.  We whipped the potatoes with a mixer to break down the Sweet Potato fibers.  (This process can take 3-5 minutes.)
3. In a large bowl, cream butter softened to room temperature and granulated and brown sugars until they are light and fluffy (2-3 minutes.)
4. Add the eggs and the vanilla extract and continue to mix on medium speed for another 3-4 minutes.
5. Add the sweet potatoes and the cinnamon to the bowl.
6. Mix until thoroughly combined.
7. Add the baking powder, baking soda, and flour to the mixing bowl.
8. Combine until the flour is completely incorporated into the cookie dough.
9. Bake in an oven preheated to 375 degrees for 13-15 minutes or until golden brown around the edges.
10. Allow the cookies to cool before frosting.
11. While the cookies are cooling, make up a batch of our creamy and delicious homemade Maple Pecan Buttercream Frosting.  You can find the detailed instructions and recipe right here.
12. When the cookies are completely cooled, generously frost them with Maple Pecan Frosting.