• Preparation time: 15 minutes
• Cooking time: 10 minutes
• Servings: 70 cookies

 Ingredients

• 1 cup butter, softened
• ⅔ cup light brown sugar
• ⅔ cup granulated white sugar
• ½ tsp cinnamon
• ½ tsp vanilla extract
• 2½ cups sweet potato all-purpose flour
• 1 tsp baking soda
• ½ tsp salt

Instructions 

• Preheat oven to 350°F 
• In a large bowl, beat softened butter and sugars with a hand mixer until combined
• Add cinnamon and vanilla and beat until integrated
• Separately, whisk together flour, baking soda, and salt in a large bowl
• Add flour mixture into wet mixture in 2-3 batches, beating with a hand mixer to combine into a dough
• Scoop dough and roll into 1-inch balls, then flatten each ball into a disk. Transfer to baking sheets lined with parchment
• Bake 8-10 minutes, until starting to brown at the edges
• Cool 10 minutes before transferring to a wire rack
• Store in an airtight container at room temperature for up to 7 days