Sweet Potato White Chocolate Cookies

Makes about 2 dozen 3-inch cookies

*2 cups all-purpose flour

*1 teaspoon baking soda

*1/2 tsp salt

*1 tsp cinnamon

*1/2 tsp ground nutmeg

*1/4 tsp allspice

*1/4 tsp ground cloves

*1/4 tsp ground ginger

*1 cup butterscotch chips

*12 tablespoons ( 1 1/2 sticks)unsalted butter,softened

*2/3 cup granulated sugar

*2/3 cup light brown sugar

*1 large egg

*2/3 cup mashed sweet potatoes

*1 cup old fashioned rolled oats

*1 1/2 cups white chocolate chunks or chips

*1 cup chopped toasted pecans (optional)

Baking Instructions *1. Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.

*2. Place the flour, baking soda, salt, cinnamon, nutmeg, allspice, cloves, and ginger in the bowl of a food processor fitted with the metal blade and pulse several times. Add the butterscotch chips and process until the chips are grounds to resemble coarse meal. Turn this mixture into a large bowl.

*3. In a separate bowl cream together the butter, granulated sugar and brown sugar until fluffy, 2 to 3 minutes, stopping several times to scrape down the sides of the bowl. Add the egg and sweet potato and stir to combine.

*4. Combine the sweet potato mixture with the flour mixture and stir to moisten all dry ingredients. Add the oats, white chocolate, and pecans (if using), stir to combine well. Cover and refrigerate for at least 30 minutes or overnight.

*5. Scoop the dough onto the prepared baking sheet with 1/4 cup measure or ice cream scoop leaving 2 inches between the cookies.

*6. Bake the cookies on a center rack in the oven for 13 to 15 minutes or until golden brown. Cool the cookies on the baking sheets about 10 minutes before transferring to a wire rack to cool completely.

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