Because it’s getting into that serious fall weather now (finally!!), I wanted to incorporate some of my favorite Thanksgiving flavors into whatever I made. These fluffy and light cookies are full of two traditional sides — sweet potato and cranberry. I loved the way the two came together. Feel free to skip a step and use sweet potato puree instead of making it from scratch like I did. Oh! I also went ahead and made these cookies vegan, my newest baking obsession. Look forward to more vegan baked goods on the blog this month!

Recipe: Sweet Potato Cranberry Cookies

Makes 2 & 1/2 dozen 

What You Need:

• 1 medium sweet potato
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 cup light brown sugar, firmly packed
• 1/2 cup extra virgin olive oil
• 3 tablespoons maple syrup
• 1/2 teaspoon vanilla extract

What To Do:

1. Peel the sweet potato and cut it into small cubes. Add the potato and a little bit of water into a food processor and blend until completely smooth. Set aside.

2. Mix together all of your dry ingredients — the flour, baking powder, baking soda, cinnamon, salt, and the brown sugar.

3. Add in all the remaining ingredients except for the cranberries. Mix until the batter is smooth. Gently add in the cranberries, being careful not to mash them into the dough.

4. Refrigerate the dough for at least an hour.

5. Pre-heat the oven to 350 F.

6. Drop the dough by generous teaspoons onto a greased baking sheet.

7. Bake the cookies for 12 minutes.

8. Let cool before devouring

Want to see all the delicious things my friends made this month? Here’s links to all of them!

Candy Corn Popcorn Balls – Take A Bite Out Of Boca

Lemon-Pistashio Biscotti – The Low-Acid Kitchen

Chocolate Peanut Butter Bars – Food Ramblings

Pumpkin Pound Cake Cupcakes with Maple-Cinnamon Glaze – Eats Well With Others

Bourbon Soaked Orange Loaf Cake with Currants – The Spiced Life

Oatmeal Pumpkin White Chocolate Cookies – Pink Cake Plate

Pumpkin Cookies with Butterscotch Chips – Meadows Cooks

Neiman Marcus Bars – Lacey Moody

Pumpkin Bread With Dark Chocolate Walnut Streusel – Live Bake Love