Ingredients

• 1 cup mashed purple sweet potato (see notes for directions for mashing)
• ½ cup gluten free flour (can be replaced with regular all purpose flour instead)
• 1 tsp baking powder
• 1½ tsp cinnamon
• ¼ tsp salt
• 1 egg
• ¼ cup cashew butter (can use almond butter instead)
• 2 Tbsp maple syrup
• 1 tsp vanilla
• ¾ cup mini chocolate chips
• Powdered Purecane™ zero calorie baking sweetener 
• Candy eyes (store bought or homemade)
• 15-20 drops purple food coloring (optional)

Directions

1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
2. Mix the flour, baking powder, cinnamon and salt together. Set it aside.
3. Whisk the egg in a separate bowl. Then add your mashed sweet potato, maple syrup, vanilla and cashew butter and mix them together with a large spoon. 
4. Add your flour mixture and food coloring (if using) and mix again. Stir in your chocolate chips.
5. Use a heaping tablespoon and form the dough into balls. Flatten them slightly and roll them in your powdered sugar. (Make sure to have a thick coating of powdered sugar. I’ll usually roll them at least 4-5 times.) Place the balls on the baking sheet and bake for 11-13 minutes.
6. Once done press a few candy eyes into each cookie before transferring them to a cooling rack. Serve!

Note: To mash the sweet potatoes

1. Cut the sweet potato into bite sized pieces and bring a medium pot of water to a boil on the stove. Once boiling, add your potatoes and boil for 8-9 minutes. (They should be tender enough for a knife to go straight through them.) 
2. Drain the potatoes and mash them in a large bowl with a potato masher or blend them in a food processor until smooth. Set them aside to cool.

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