If you’re on the hunt for a cozy, fall-inspired treat that truly stands out, I’ve got a real winner for you. This Sweet Potato Chocolate Chip Cookies Recipe is one of the most delightful surprises I’ve come across — it’s like a warm hug on a chilly day but in cookie form. Sweet potato adds natural moisture and a subtle earthy sweetness that pairs perfectly with melty chocolate chips. I absolutely love how these cookies turn out soft yet chewy, with little pockets of chocolate in every bite. Trust me, once you try this recipe, it just might become your new favorite fall dessert to share with family and friends.
Why You’ll Love This Recipe
- Moist & Chewy Texture: The sweet potato keeps the cookies perfectly soft and tender, unlike your ordinary chocolate chip cookie.
- Naturally Sweetened: Using sweet potato adds natural sweetness and nutrition, so you don’t have to rely on tons of sugar.
- Impressively Simple: You don’t need any fancy ingredients or tools—just some pantry staples and a can-do attitude.
- Family Favorite: My whole family goes crazy for these cookies — they’ll be a hit at your house, too!
Ingredients You’ll Need
Each ingredient in this Sweet Potato Chocolate Chip Cookies Recipe works together to achieve that perfect balance of flavor and texture. I always recommend using fresh sweet potatoes and good quality chocolate chips for best results. Here are the essentials you’ll want to have on hand:
- Sweet Potatoes: Cooked and mashed, they add moisture and subtle sweetness—I’ve found that roasting gives the best flavor.
- All-Purpose Flour: The base for your cookie structure; measuring carefully ensures your dough won’t be too dry or too wet.
- Baking Soda: Helps the cookies rise and creates that delightful soft crumb.
- Cinnamon: Adds a warming spiced note that complements the sweet potato beautifully.
- Salt: Balances sweetness and enhances flavors; don’t skip it!
- Unsalted Butter: Softened is key here—a room temp texture helps the dough come together smoothly.
- Granulated Sugar and Brown Sugar: A combo that provides sweetness and a bit of chewiness in your cookies.
- Egg: Binds everything together while adding richness.
- Vanilla Extract: For that classic cookie aroma and flavor depth.
- Chocolate Chips: Semi-sweet or dark work best; I like to use a mix sometimes for texture variety.
Variations
I love how versatile this Sweet Potato Chocolate Chip Cookies Recipe is—you can easily make tweaks to suit your mood or dietary needs without losing that cozy comfort I adore. Feel free to experiment and make this cookie truly your own.
- Walnut or Pecan Addition: Swapping in chopped nuts adds a nice crunch and a buttery depth that my family can’t get enough of.
- Gluten-Free Version: I’ve had great success using a 1-to-1 gluten-free flour blend; just keep an eye on dough consistency as it might need a tiny adjustment.
- Dairy-Free Option: Substitute buttery spread with coconut oil and use dairy-free chocolate chips for a delicious vegan-friendly treat.
- Spiced Up: Adding a touch of ground ginger or nutmeg amps up the warmth and spice, perfect for fall vibes.
How to Make Sweet Potato Chocolate Chip Cookies Recipe
Step 1: Prepare Your Sweet Potato
I like to roast my sweet potatoes whole until soft and caramelized—this enhances their natural sweetness and flavor. Once they’re cool enough to handle, peel and mash them thoroughly until smooth. It’s important to avoid any lumps here so your cookie batter will be perfectly consistent.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together your all-purpose flour, baking soda, cinnamon, and salt. This step ensures the spices and leavening are evenly distributed so each cookie bakes up beautifully. I always take a moment to smell the cinnamon—it’s like an instant cozy mood booster!
Step 3: Cream Butter and Sugars
Using a hand mixer or stand mixer, beat your softened butter with granulated and brown sugars until light and fluffy. This takes about 2-3 minutes and is crucial for that tender crumb and slight chewiness in the cookies. Make sure your butter isn’t too soft or melted; otherwise, your cookies might spread too much.
Step 4: Add Egg, Vanilla & Sweet Potato
Mix in the egg and vanilla extract until combined, then add your mashed sweet potato. This part is where the magic happens—your dough will start coming together and smelling amazing. I’ve learned that folding in the sweet potato gently helps keep the batter fluffy.
Step 5: Incorporate Dry Ingredients & Chocolate Chips
Slowly add the dry ingredients to your wet mixture, stirring just until everything comes together. Overmixing can make the cookies tough, so don’t go past that point. Last but not least, fold in your chocolate chips. You’ll want a generous amount here—don’t be shy, those chocolate pockets are the best part!
Step 6: Scoop and Bake
Using a cookie scoop or spoon, portion dough onto a parchment-lined baking sheet, leaving enough space for gentle spreading. I like to slightly flatten each ball for even baking. Bake at 350°F (175°C) for about 12-15 minutes until edges are set but the centers still look a little soft. They’ll firm up as they cool—resist the urge to overbake!
Pro Tips for Making Sweet Potato Chocolate Chip Cookies Recipe
- Roast Your Sweet Potato: Roasting instead of boiling brings out a deeper, caramelized sweetness that makes all the difference.
- Use Room Temperature Ingredients: Ensures everything blends smoothly, and your dough turns out perfectly textured.
- Don’t Overmix: Mixing the dough just until combined keeps cookies tender instead of tough.
- Watch Baking Time: Cookies continue to firm as they cool, so pull them right when edges set and centers look soft.
How to Serve Sweet Potato Chocolate Chip Cookies Recipe
Garnishes
I usually serve these cookies just as they are to highlight that rich sweet potato and melted chocolate pairing. But if I’m feeling fancy, a light dusting of cinnamon sugar or a drizzle of melted dark chocolate on top takes them to the next level. They’re also amazing with a sprinkle of flaky sea salt to balance the sweetness.
Side Dishes
These cookies are fantastic alongside a warm cup of chai tea, coffee, or even a glass of cold milk. On cozy evenings, I like to pair them with vanilla bean ice cream for an indulgent dessert experience that everyone loves.
Creative Ways to Present
For holiday gatherings or special occasions, I’ve arranged these cookies on a rustic wooden board with sprigs of fresh rosemary and little bowls of extra chocolate chips and nuts. It creates a charming, inviting display that’s perfect for sharing. Wrapping a few in wax paper tied with twine also makes a sweet homemade gift.
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container at room temperature, between layers of parchment paper to keep them from sticking. They stay soft and chewy for up to 4 days, though honestly, they rarely last that long in my house!
Freezing
These cookies freeze like a dream. I usually freeze them after baking and cooling, layered in a freezer-safe container with parchment in between. When I want a treat, I pull a few out and let them thaw at room temperature for about 30 minutes. They taste just as fresh as the day they were baked.
Reheating
If you want to warm them up, a quick zap in the microwave for 10-15 seconds or 5 minutes in a 300°F oven refreshes their softness and melts the chocolate just right. Just be careful not to overheat—warm, not hot, is the sweet spot.
FAQs
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Can I use canned sweet potato puree instead of fresh sweet potatoes?
Yes, you can use canned sweet potato puree, which is a convenient option. Just be sure to measure it properly and avoid any extra liquids that might alter the dough consistency. I still prefer roasting fresh sweet potatoes for better flavor, but canned works well too.
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How do I make these cookies vegan?
To make vegan Sweet Potato Chocolate Chip Cookies, substitute butter with coconut oil or a vegan butter alternative, and replace the egg with a flax or chia egg (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water, chilled). Also, check chocolate chips for dairy-free options.
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Can I add other mix-ins besides chocolate chips?
Absolutely! Chopped nuts, dried cranberries, or even white chocolate chips can be great additions. I love mixing it up depending on the season and what I have on hand.
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Why did my cookies spread too much?
Cookies spreading too much usually means the butter was too soft or melted, or the dough was too warm when it went into the oven. Try chilling your dough for 30 minutes before baking and using properly softened butter to keep cookies shaped nicely.
Final Thoughts
I hope you’ll give this Sweet Potato Chocolate Chip Cookies Recipe a try—it’s one of those recipes that brings comfort and smiles every time I make it. Whether you’re baking for a crowd or just to enjoy a simple moment of indulgence, these cookies never disappoint. They strike that perfect balance of sweet, soft, and chocolatey, with a nourishing twist thanks to the sweet potatoes. From my kitchen to yours, I’m cheering you on and can’t wait to hear how much you and your loved ones fall in love with these cookies just like I have.
Print
Sweet Potato Chocolate Chip Cookies Recipe
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 70 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pecan Sandie Pumpkin Pie combines a buttery pecan crust with a spiced pumpkin filling for a delicious twist on traditional pumpkin pie. Richly flavored with cinnamon, nutmeg, and ginger, and finished with a smooth, creamy texture, this dessert is perfect for holiday gatherings and cozy fall nights.
Ingredients
For the Crust:
- 1 stick butter (softened)
- 1 1/4 cups chopped pecans
- 1 1/2 cups flour
- 1/2 cup powdered sugar
- 1 teaspoon salt
- 1 egg yolk
For the Filling:
- 1/2 cup sugar
- 1 teaspoon McCormick® Ground Cinnamon
- 1/2 teaspoon McCormick® Ground Nutmeg
- 1/2 teaspoon McCormick® Ground Ginger
- 1 teaspoon sea salt
- 2 eggs
- 1 teaspoon McCormick® Pure Vanilla Extract
- 1 15 oz can pumpkin puree
- 1 12 oz can evaporated milk
Instructions
- Prepare the Tart Pan: Spray the bottom and sides of a tart pan to prevent sticking and set aside.
- Make the Crust: Place the chopped pecans, flour, powdered sugar, and salt in a food processor. Process until the pecans are finely ground. Add the softened butter and egg yolk and pulse until the dough begins to form.
- Form the Crust: Press the dough evenly into the bottom and up the sides of the prepared tart pan. Place the crust in the freezer for 30 minutes to set.
- Preheat Oven: Preheat your oven to 425°F (220°C).
- Mix the Filling Ingredients: In a large bowl, combine sugar, cinnamon, nutmeg, ginger, and sea salt. Add the eggs, vanilla extract, and pumpkin puree, mixing well to combine.
- Add Evaporated Milk: Slowly stir in the evaporated milk until the filling is smooth and well blended.
- Fill the Crust: Remove the crust from the freezer and pour the pumpkin filling evenly into the crust.
- Bake at High Temperature: Bake the pie in the preheated oven at 425°F for 15 minutes to set the crust and start cooking the filling.
- Reduce Heat and Continue Baking: Lower the oven temperature to 350°F (175°C) and bake for an additional 30-35 minutes until the filling is set but still slightly jiggly in the center.
- Cool the Pie: Remove the pie from the oven and allow it to cool completely on a wire rack before serving.
- Serve: Optionally, serve with a drizzle of caramel sauce and a dollop of whipped cream for an extra indulgent touch.
Notes
- This pumpkin pie features a unique Pecan Sandie crust that adds a rich, nutty flavor and crunchy texture, elevating the traditional pumpkin pie experience.
- Be sure to chill the crust before baking to maintain its structure and prevent shrinking.
- Use freshly ground spices for the best flavor impact.
- Allow the pie to cool fully before slicing to ensure clean cuts.
- Caramel drizzle and whipped cream are optional toppings that complement the warm spices perfectly.
Nutrition
- Serving Size: 1 slice (approx. 1/8 of pie)
- Calories: 283 kcal
- Sugar: 15 g
- Sodium: 465 mg
- Fat: 17 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 67 mg
