Vegan Sweet Potato Snickerdoodles

0 In a large bowl add the flour, cinnamon, baking soda, baking powder, cream of tartar, and salt. Whisk until well combined. 
1 In the bowl of your stand mixer (I used my KitchenAid), add the vegan butter, sweet potato puree, vanilla, cane sugar, and brown sugar. Use the paddle attachment and beat until well combined and smooth, about 1-2 minutes.
2 Slowly add the flour mixture into the wet ingredients and mix on low until just combined. Don’t overmix. Cover and chill dough in the refrigerator for 1 hour or overnight. 
3 When you are almost ready to bake, take dough out, and preheat the oven to 350 degrees F. Line a baking sheet with a silicone mat or parchment paper. Make the topping by mixing the sugar and cinnamon in a small bowl. 
4 Use a cookie scoop (mine is 1.5 Tbsp) and scoop dough and roll into a ball. Roll it in the cinnamon sugar mixture and place on the baking sheet. Repeat until you fill the baking sheet. 
5 Bake for 10-12 minutes, until lightly golden. Let it cool on the pan for 15 minutes. Place on a wire rack to cool completely. Enjoy! Store in an airtight container for up to 5 days.