Oh, I absolutely love this Sweet Potato Cookies Recipe—it’s one of those gems that feels like a warm hug in cookie form. These cookies have this amazing naturally sweet and cozy flavor from the mashed sweet potatoes, which makes them perfect when you want something a little different but still irresistibly comforting. I often make a batch right around fall, but honestly, they’re a hit any time you’re craving a soft, chewy cookie with a subtle twist.
What makes this Sweet Potato Cookies Recipe really special is how easy it is to whip up, even if you’re not a baker. The ingredients come together quickly, and the sweet potatoes add moisture that makes the cookies wonderfully tender. You’ll find that these cookies stay fresh for days, making them an ideal treat to bake in advance for gatherings or just to keep handy for your afternoon tea break.
Why You’ll Love This Recipe
- Moist and Tender Texture: The mashed sweet potatoes keep the cookies soft and chewy every time.
- Easy to Make: Simple pantry ingredients come together in minutes, even for beginner bakers.
- Nutty Crunch: Chopped pecans add a delightful crunch that complements the sweet potato perfectly.
- Perfect for Any Occasion: These cookies shine as holiday treats or everyday snacks.
Ingredients You’ll Need
Each ingredient in this Sweet Potato Cookies Recipe plays a special role, balancing moisture, sweetness, and texture. I find sourcing good-quality brown sugar and fresh nuts really makes a difference in flavor here, so don’t rush that part!
- Light brown sugar: Adds that rich, molasses sweetness and helps keep the cookies soft.
- White sugar: Gives a balanced sweetness and helps with the cookie’s structure.
- Baking soda: The leavening agent that helps the cookies rise just right.
- All-purpose flour: The base that holds everything together; make sure to measure correctly for the best texture.
- Cooked, mashed sweet potatoes: The star ingredient—adds natural sweetness and moisture.
- Eggs (room temperature): Bind the dough and give the cookies structure.
- Unsalted butter (melted): Provides richness and tenderness; melted butter makes mixing easier.
- Vanilla extract: Brings depth and warmth to the cookie’s flavor.
- Chopped pecans: Add crunch and a hint of nuttiness; I always toast them lightly for extra flavor.
- Optional: chopped pecans and turbinado sugar: For sprinkling on top to add a pretty sparkle and texture.
Variations
I love making this Sweet Potato Cookies Recipe my own depending on the season or occasion. Playing with add-ins and toppings can give it a fresh twist each time you bake it.
- Gluten-Free Variation: I swapped all-purpose flour with a gluten-free blend once, and it worked beautifully—just watch the dough as it might be a bit stickier.
- Spiced Cookies: Adding cinnamon, nutmeg, or a pinch of ginger brings out the warm fall flavors even more. My family goes crazy for the cinnamon version.
- Dairy-Free Option: Replace butter with coconut oil or a plant-based alternative for a tasty vegan-friendly version.
- Add-ins: Dried cranberries or chocolate chips can be fun additions. I once added mini white chocolate chips, and it was a total hit!
How to Make Sweet Potato Cookies Recipe
Step 1: Prep Your Oven and Baking Sheet
Start by preheating your oven to 350°F (175°C). This ensures it’s at the perfect temperature by the time your dough is ready. Line a cookie sheet with parchment paper or a nonstick silicone baking mat to keep the cookies from sticking and to make cleanup a breeze. Trust me, this little prep saves so much hassle later on!
Step 2: Mix Dry Ingredients
In a large bowl, stir together the brown sugar, white sugar, baking soda, and all-purpose flour until evenly combined. I like to whisk these dry ingredients first to make sure the baking soda is well distributed, which helps the cookies bake evenly and rise just right.
Step 3: Add Wet Ingredients and Nuts
Next, add the cooked mashed sweet potatoes, eggs (make sure they’re room temperature for best mixing), melted butter, vanilla extract, and chopped pecans into the dry mixture. Stir everything together gently but thoroughly until you have a consistent cookie dough. If you like pecans extra crunchy, remember to toast them lightly beforehand like I do!
Step 4: Shape and Top the Cookies
Using a small cookie scoop or spoon, drop dough balls onto your prepared sheet, leaving a bit of space between each. If you want to step things up, sprinkle a few extra chopped pecans and a pinch of turbinado sugar on top for a lovely sparkle and crunch. This finishing touch makes the cookies look bakery-worthy, and I love how it adds a bit of sugar crunch.
Step 5: Bake and Cool
Bake for 10-12 minutes or until the cookies turn golden brown around the edges. Keep a close eye starting at 10 minutes to prevent over-baking, because the goal is tender, chewy cookies not hard ones. Once baked, transfer the cookies to a wire rack and let them cool completely before storing or eating—they firm up perfectly as they cool.
Pro Tips for Making Sweet Potato Cookies Recipe
- Use Slightly Warm Sweet Potatoes: I found that using sweet potatoes warm from cooking helps them mash smoother and mix easier into the dough.
- Don’t Overmix Dough: Mix until just combined to avoid tough cookies; that sweetness and softness are what you’re after.
- Chill Dough If Needed: If your dough feels too loose, chill it for 20 minutes—it firms up and bakes into better shapes.
- Watch Baking Time Closely: Cookies can go from perfectly golden to overdone super fast, so set a timer and check at 10 minutes.
How to Serve Sweet Potato Cookies Recipe
Garnishes
I like to garnish these cookies with a simple sprinkle of chopped toasted pecans and a little coarse sugar right before baking to add an irresistible crunch and sparkle. Sometimes, a little dusting of cinnamon sugar on top works wonders, especially if you want to boost that cozy fall vibe.
Side Dishes
These cookies pair perfectly with a hot cup of spiced chai tea or creamy coffee—both complement the sweet potato’s earthy flavor beautifully. For an indulgent touch, I serve them alongside vanilla ice cream as a warm dessert treat during chilly evenings.
Creative Ways to Present
For holiday parties, I’ve arranged these cookies on a rustic wooden board with a drizzle of honey and some fresh rosemary sprigs for a homey, inviting look. Another fun idea is to sandwich them with a dollop of whipped maple buttercream to impress your guests with something unexpected.
Make Ahead and Storage
Storing Leftovers
I usually keep leftover Sweet Potato Cookies in an airtight container at room temperature—they stay soft and fresh for up to 3 days. If you want to extend their life, placing a slice of bread in the container helps keep the cookies moist, a trick I discovered when I was packing lunchbox treats.
Freezing
Freezing these cookies works great! I like to freeze them in a single layer on a baking sheet first, then transfer them to a freezer-safe bag. This way, they don’t stick together and you can pull out just exactly how many you want later. They freeze well for up to 2 months.
Reheating
To bring back that freshly baked feel, I warmly reheat cookies in an oven at 300°F for about 5 minutes. Avoid microwaving if you want to keep the texture perfect—microwaves can make them chewy in a not-so-great way.
FAQs
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Can I use canned sweet potatoes for this Sweet Potato Cookies Recipe?
Yes, canned sweet potatoes can be used in a pinch, but make sure they’re plain without added sugars or spices. Freshly cooked and mashed sweet potatoes tend to give the best flavor and texture, so I prefer those when I can.
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How do I know when the cookies are done baking?
Look for golden-brown edges while the centers still feel slightly soft to the touch. They’ll firm up as they cool, so it’s important not to overbake if you want that tender chewiness.
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Can I make this recipe vegan?
Absolutely! You can substitute eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and replace butter with coconut oil or a vegan margarine. The taste and texture might vary slightly but still delicious.
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Do these cookies freeze well?
They freeze wonderfully when wrapped properly. Just thaw them at room temperature or warm them in the oven, and they come back almost as fresh as when first baked.
Final Thoughts
This Sweet Potato Cookies Recipe has become a personal favorite for all the delicious memories it holds—comforting, easy, and truly satisfying. I love sharing it with friends because it’s foolproof and brings something delightfully unique to the cookie jar. Give it a try—you’ll be surprised how this simple twist on classic cookies quickly becomes one of your go-to recipes.
Print
Sweet Potato Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delightfully soft and flavorful Sweet Potato Cookies made with mashed sweet potatoes, a blend of brown and white sugars, and crunchy pecans. These cookies are easy to prepare, baked to golden perfection, and offer a comforting homemade treat that’s perfect for any occasion.
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup firmly packed light brown sugar
- 1 cup white sugar
Wet Ingredients
- 1 cup cooked, mashed sweet potatoes
- 2 large eggs, room temperature
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract or flavoring
Add-ins
- 1 cup chopped pecans
- Optional: additional chopped pecans and turbinado sugar for topping
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper or a nonstick silicone baking mat to prevent sticking and ensure even baking.
- Mix dry ingredients: In a large mixing bowl, combine the brown sugar, white sugar, baking soda, and all-purpose flour. Stir them together until well blended to create an even base for the dough.
- Add wet ingredients and nuts: Into the dry mixture, add the cooked and mashed sweet potatoes, room temperature eggs, melted butter, vanilla extract, and chopped pecans. Stir thoroughly until all ingredients are evenly incorporated forming a cookie dough.
- Scoop dough onto baking sheet: Using a small cookie scoop, drop balls of dough onto the prepared baking sheet. For extra texture and sweetness, sprinkle additional chopped pecans and turbinado sugar on top of each cookie dough ball if desired.
- Bake the cookies: Place the cookie sheet in the preheated oven and bake for 10-12 minutes, or until the cookies are golden brown around the edges, indicating they are cooked through.
- Cool and store: Remove the cookie sheet from the oven and transfer the cookies to a wire rack to cool completely. Once cooled, store the cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
Notes
- For best texture, ensure sweet potatoes are cooked and mashed smoothly before adding to dough.
- Room temperature eggs help the dough bind better and create a more uniform texture.
- Using parchment paper or a silicone baking mat prevents the cookies from sticking and promotes even baking.
- You can substitute pecans with walnuts or pecan halves for variation.
- The cookies keep well for up to 3 days stored at room temperature in an airtight container; for longer storage, freeze the dough balls before baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 127
- Sugar: 12g
- Sodium: 39mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0.1g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 17mg
