Syrup & Biscuits

Jackie Garvin, the Florida blogger behind Syrup and Biscuits, welcomes autumn with these crowd-pleasing cookies.

Sweet potatoes are as much a part of my food heritage as biscuits. A big meal at my grandmother’s house frequently included a baker (baking dish) of sweet ‘taters. In addition to baking, sweet potatoes showed up as pies, casseroles, and candied yams. Apparently, to my grandmother and her contemporaries, conventional wisdom dictated that canned sweet potatoes, commonly marketed as yams, were different from fresh sweet potatoes because I never knew of anyone making candied yams with anything but canned sweet potatoes.

Southerners knew and loved sweet potatoes long before the rest of the country caught on. Considered trendy today, we grew up eating them in our Granny's and Mama’s kitchens long before they were common fare on restaurant menus. They were regarded as portable food because an unpeeled baked potato could be maintained at room temperature for a day. My mother recalled that she frequently found baked sweet potatoes in her school lunch pail.

Sweet potatoes are my preference over white potatoes. They’re nutritional powerhouses and that certainly influences my decision. However, the main reason I love them is because they flat-out taste good. I enjoy them baked and without the addition of butter, sugar, honey, cinnamon, or other toppings. Now, just because I can enjoy eating them that way doesn’t mean I don’t like to eat them other ways, too.

Let’s talk about these Sweet Potato Chocolate Chip Cookies. In this recipe, sweet potatoes and warm spices, like cinnamon, ginger, and nutmeg, meet up with chocolate chips. As if that’s not enough, all that soul-satisfying tastiness is housed in a convenient cookie format.  Throw some in your lunchbox and go. Savor a few in the afternoon with your tea. Mail a batch to someone you love who’s a distance away from you.

These cookies are crowd-pleasers. Even self-described sweet potato skeptics, like my husband, can’t get enough of these cookies. They freeze beautifully, too. I’ve got a batch in the freezer I’ll take to my grandchildren when we see them in a few weeks.

WATCH: Red Velvet Crackle Sandwich Cookies

I’m not passing off these cookies as the key to happiness. But, I will tell you, I’ve never been sad when I have them in the house. You can draw your own conclusions.

Click here for Jackie Garvin's recipe for Sweet Potato Chocolate Chip Cookies

Jackie Garvin is an Alabama born and raised, award-winning author and cook. She is the author of the popular Southern food blog, "Syrup and Biscuits", and two Southern-inspired cookbooks: Biscuits and Sweet Potato Love. She currently lives in Florida with her husband and Basset Hound, both of whom are well fed.