Sweet Potato Tahini Cookies

Preheat the oven to 350 degrees F (180 degrees C) and line two sheet trays with silicone mats.

Whisk the Tahini (3/4 cup), Sweet Potato (1), Maple Syrup (1/2 cup), Ground Cinnamon (1/2 Tbsp), Pumpkin Pie Spice (1 tsp), Ground Nutmeg (1/2 tsp), and Vanilla Extract (1 tsp) together in a large mixing bowl. It will stick to the whisk a bit so use a spoon to scrape it back off.

Then switch to a spatula and fold in the All-Purpose Flour (1 cup) and Baking Powder (1/2 Tbsp) just until it disappears and you have a dough. It will be slightly crumbly, so use your clean hands to bring it together into a soft, smooth ball of dough.

Use a 1.5-inch cookie scoop to scoop perfect little mounds of the dough onto the lined sheets, with 12 on each sheet. Press each one down with a fork both vertically and horizontally to flatten them out and make those classic cross marks.

Bake them for about 10 minutes, until golden and slightly crisp around the edges.

Let them cool, then store them in an airtight container to enjoy as you want them! They'll keep for days.