Oh, I just have to tell you about this Sweet Potato Cookies Recipe I stumbled upon recently! These cookies have the most incredible soft texture combined with a subtle earthy sweetness from the sweet potatoes that you wouldn’t expect in a cookie. They’re perfect for cozy afternoons when you want something more nourishing than your average sugar cookie but still crave that comforting sweetness.
What really makes this Sweet Potato Cookies Recipe special is how versatile it is—you can whip these up for a casual family treat or dress them up with toppings for a baked-goods exchange with friends. I love how the pecans add a lovely crunch that contrasts perfectly with the soft cookie, and the sweet potatoes keep the cookies moist for days. Trust me, you’re going to want to keep this one in your back pocket!
Why You’ll Love This Recipe
- Moist and Flavorful: The sweet potato adds natural moisture and a gentle sweetness that makes these cookies irresistibly soft.
- Simple Ingredients: You probably have everything on hand already, which makes this recipe super accessible.
- Crunchy Pecans: Pecans provide a delightful contrast to the tender cookie, adding great texture with every bite.
- Quick and Easy: From mixing to baking, you’ll have these cookies ready in under 30 minutes—perfect for last-minute cravings.
Ingredients You’ll Need
This Sweet Potato Cookies Recipe uses a great balance of sweet and wholesome ingredients, making it both comforting and satisfying. The key is to use cooked, mashed sweet potatoes to keep your cookies tender and flavorful.
- Light brown sugar: Adds moisture and a subtle molasses flavor for depth.
- White sugar: Balances the brown sugar’s earthiness with pure sweetness.
- Baking soda: Helps the cookies rise just right for that soft texture.
- All-purpose flour: The sturdy base that holds everything together.
- Cooked, mashed sweet potatoes: The star ingredient – adds moisture, natural sweetness, and a beautiful color.
- Eggs: Bind the ingredients while adding richness.
- Unsalted butter, melted: Adds creaminess and flavor without overpowering the sweet potato taste.
- Vanilla extract: Lifts all the flavors with its warm, sweet notes.
- Chopped pecans: For a satisfying crunch and a touch of nuttiness.
- Optional toppings (chopped pecans and turbinado sugar): Sprinkled on top for extra texture and sparkle.
Variations
One of the things I love about the Sweet Potato Cookies Recipe is how easy it is to personalize. Whether you want to add a bit of spice or make them allergy-friendly, there’s room to make these your own.
- Add Spices: I like tossing in some cinnamon, nutmeg, or even ginger for a cozy autumn vibe. You can really tune it to your liking.
- Nut-Free Option: Swap pecans for seeds like pumpkin or sunflower if you have nut allergies—still crunchy and tasty!
- Chocolate Chip Variation: My family goes crazy when I sneak in some dark chocolate chips. It’s a fun twist for chocolate lovers.
- Gluten-Free Version: Substitute with your favorite gluten-free flour blend and watch these cookies turn out just as soft.
How to Make Sweet Potato Cookies Recipe
Step 1: Prepare Your Oven and Baking Sheet
Start by preheating your oven to 350°F (175°C). Line a cookie sheet with parchment paper or a nonstick silicone baking mat. This is key because it prevents sticking and helps your cookies bake evenly without burning on the bottom.
Step 2: Mix the Dry Ingredients
In a large bowl, combine the light brown sugar, white sugar, baking soda, and all-purpose flour. Give it a good stir so everything is evenly distributed—this helps your cookies rise evenly and develop that consistent texture I adore.
Step 3: Add the Wet Ingredients and Nuts
Now, mix in the cooked, mashed sweet potatoes, eggs, melted butter, and vanilla extract. Stir everything together until just combined—overmixing can make your cookies tough, and we definitely want soft, tender cookies here! Then gently fold in the chopped pecans.
Step 4: Scoop and Optional Toppings
Using a small cookie scoop or tablespoon, drop balls of dough onto your prepared cookie sheet. If you want to add extra texture and sparkle, sprinkle some more chopped pecans and turbinado sugar on top. This little step takes these cookies from everyday to show-stopper!
Step 5: Bake and Cool
Bake your cookies for 10-12 minutes, watching closely so they turn golden brown but don’t overbake. When you take them out, let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps the cookies set perfectly.
Pro Tips for Making Sweet Potato Cookies Recipe
- Perfect Sweet Potato Prep: I always cook my sweet potatoes until very soft and mash them thoroughly to avoid any lumps that could affect texture.
- Don’t Overmix: Stir the dough just until combined to keep your cookies tender and soft.
- Use Room Temperature Eggs: They blend more smoothly into the batter, resulting in a better texture.
- Watch Your Bake Time: Because of the sweet potato, these cookies can brown quickly—set a timer and check early to avoid dryness.
How to Serve Sweet Potato Cookies Recipe
Garnishes
I love sprinkling a little extra turbinado sugar and chopped pecans on top for a festive touch and that extra crunch. Sometimes, a light dusting of cinnamon sugar adds a lovely warm flavor that pairs beautifully with the sweet potato.
Side Dishes
These cookies shine with a hot cup of chai or spiced coffee—they complement each other so well. If you’re serving a brunch or afternoon snack spread, pair them with fresh fruit or a creamy yogurt dip for a balanced offering.
Creative Ways to Present
For holiday gatherings, I like to arrange the cookies on a wooden board with fresh rosemary sprigs and a few orange slices for a pop of color and scent. Wrapped in a clear cellophane bag tied with a festive ribbon, these make adorable gifts that always impress friends.
Make Ahead and Storage
Storing Leftovers
I usually store leftover sweet potato cookies in an airtight container at room temperature, and they stay soft and delicious for about 3 days. If you want to keep them longer, just follow the freezing tips below.
Freezing
Freezing is lifesaving for me! I freeze the cookies in a single layer on a baking sheet first so they don’t stick together, then transfer them to a sealed freezer bag. When thawed, they taste just as fresh as the day I baked them.
Reheating
To warm up leftover cookies, I pop them in a 300°F oven for about 5 minutes. This revives the soft texture wonderfully without drying them out. You can also microwave for 10-15 seconds if you’re in a hurry, but the oven method is my favorite!
FAQs
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Can I use canned sweet potatoes instead of cooked fresh ones?
Yes, you can use canned sweet potatoes as a shortcut, but I recommend choosing plain canned sweet potatoes without added sugar or seasoning. Drain and mash them well to get a similar texture to freshly cooked sweet potatoes for the best cookie consistency.
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How do I make these cookies vegan?
To make this Sweet Potato Cookies Recipe vegan, swap the eggs for flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use a plant-based butter substitute. The cookies may turn out slightly different in texture, but still delicious!
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Why are my cookies turning out dry?
Dry cookies usually mean they were baked too long or overmixed. Be sure to watch your bake time carefully and mix your dough only until just combined to keep them soft and moist.
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Can I double this recipe for a larger batch?
Absolutely! Just make sure to mix the ingredients thoroughly and bake the cookies in batches so they cook evenly without overcrowding the baking sheet.
Final Thoughts
I genuinely think this Sweet Potato Cookies Recipe is one of those happy discoveries that makes baking feel cozy and rewarding. Whether you’re baking for your kids, guests, or just for yourself, these cookies bring that warm, homemade vibe that everyone appreciates. I hope you have as much fun making and eating them as I do—trust me, once you try these, they’ll become a regular request in your kitchen!
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
Description
Delightfully soft and flavorful sweet potato cookies made with mashed sweet potatoes, brown and white sugars, pecans, and a hint of vanilla. These cookies offer a unique twist on traditional cookies by incorporating sweet potatoes for added moisture and natural sweetness, making them perfect for a cozy treat or holiday baking.
Ingredients
Dry Ingredients
- 1 cup firmly packed light brown sugar
- 1 cup white sugar
- 1 teaspoon baking soda
- 2 1/2 cups all-purpose flour
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 and Toppings
- 1 cup chopped pecans
- Optional: 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. This ensures cookies bake evenly and do not stick to the pan.
- Combine Dry Ingredients: In a large bowl, thoroughly mix the brown sugar, white sugar, baking soda, and all-purpose flour until well combined. This creates a balanced base for your cookie dough.
- Add Wet Ingredients and Nuts: Add the cooked, mashed sweet potatoes, eggs, melted butter, vanilla extract, and chopped pecans to the dry mixture. Stir everything together gently until the dough is uniform and all ingredients are fully incorporated.
- Shape Cookies: Using a small cookie scoop or spoon, drop portions of the dough onto the prepared baking sheet, spacing them evenly. If desired, sprinkle additional chopped pecans and turbinado sugar over the dough balls for extra texture and sweetness.
- Bake the Cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes or until the cookies turn a golden brown color. The edges should be set while the centers remain soft.
- Cool and Store: Remove the cookies from the oven and transfer them 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
- Ensure the sweet potatoes are cooked and mashed smoothly to blend well into the dough.
- Room temperature eggs help the ingredients combine better, giving a smoother dough.
- You can substitute pecans with walnuts or omit nuts to suit dietary preferences.
- For a richer flavor, consider toasting the pecans lightly before adding them to the dough.
- If desired, roll dough balls in turbinado sugar before baking for a crunchy, sweet topping.
- Store cookies in an airtight container to keep them soft and fresh.
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
