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
Scale
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
