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
Scale
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
