Maple Sweet Potato Sandies

Inspired by Wedded Whittaker's baking fest and the lonely sweet potatoes sitting in my pantry, I decided to whip up a batch of these yummy maple sweet potato sandies from Visions of Sugar Plum. Enjoy!

1 cup finely chopped pecans
1 cup sweetened flaked coconut
2 1/2 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
3/4 cup unsalted butter, softened
3/4 cup packed brown sugar
1/2 cup granulated sugar
1/4 cup pure maple syrup
1 large egg
1 teaspoon vanilla extract
2 cups finely grated North Carolina sweet potato

Preheat oven to 350 degrees F.

Place pecans and coconut on a large cookie sheet. Bake 6-7 minutes or until lightly toasted and fragrant.

In a medium mixing bowl, sift together flour, baking soda, salt, cinnamon and ginger. In a large mixing bowl, using a mixer on medium speed, beat together butter, brown sugar and sugar until creamy - about 1-2 minutes; beat in maple syrup, egg and vanilla until combined. Reduce mixer speed to low and gradually beat in flour mixture until just combined. Using a wooden spoon, stir in toasted pecans, coconut, and sweet potato until combined. Chill dough in refrigerator for 45 minutes, or until well chilled and firm.

Roll heaping tablespoons of dough into balls, and place on greased cookie sheets, about an inch apart. Flatten balls slightly using palms of hands. Bake 13-15 minutes or until golden brown. Transfer cookies to wire racks to cool.

Makes 30 cookies