First, we need to get our butter and sugar nice and creamy. In a large bowl, put in your softened butter and granulated sugar. Use a hand mixer or a stand mixer to beat them together until they are light and fluffy. This usually takes about 2-3 minutes.

Now, it's time to add the rest of our wet ingredients. Crack in your two large eggs, one at a time, mixing well after each addition. Then, pour in the vanilla extract and mix until everything is nicely combined.

Here comes the secret ingredient that makes these cookies purple! Add the mashed purple sweet potato to the bowl. Mix it in until it's fully incorporated and the batter turns a lovely shade of purple.

In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.

Now, slowly add the dry ingredients to the wet ingredients. Add about a cup at a time, mixing on low speed until just combined. Be careful not to overmix.

Cover the bowl with plastic wrap and put the dough in the refrigerator to chill for at least 30 minutes.

While the dough is chilling, preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.

Take your chilled dough out of the fridge. Use a cookie scoop or a spoon to drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.

Bake the Purple Cookies for 10-12 minutes. Keep an eye on them – they are ready when the edges are lightly golden, and the centers are set.

Once baked, take the baking sheets out of the oven and let the cookies cool on the sheets for a few minutes before transferring them to a wire rack to cool completely.