Preheat the oven to 325 degrees F. Line sheet pans with parchment paper.
In the bowl of a stand mixer
with a paddle attachment, combine the butter and sugars on low speed. Mix until thoroughly combined and smooth. Add the maple syrup, vanilla and eggs. Mix on low until thoroughly combined, scraping down the sides as necessary. The mixture will look slightly broken. Add the flour, baking powder, baking soda
and salt, and mix on low until the dough
just comes together.
Place 1 tablespoon-size scoops on the prepared sheet pans. Bake 10 to 12 minutes, rotating the pan halfway through baking. Remove from the oven and cool to room temperature.
Place about a 4-ounce scoop of Sweet Potato Ice Cream between 2 cookies
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.