If you’re looking to cozy up your cookie game with something unique and irresistibly delicious, this Sweet Potato Cookies Recipe is exactly what you need. These cookies bring together the natural sweetness and beautiful color of mashed sweet potatoes with the comforting crunch of pecans, creating a soft, chewy treat that’s bursting with warm flavors in every bite. Perfect for sharing at family gatherings or simply indulging with a cup of tea, these cookies are surprisingly simple to make yet utterly impressive, making them a trusted favorite in any kitchen.
Ingredients You’ll Need
Every ingredient in this Sweet Potato Cookies Recipe plays a vital role in crafting the perfect balance of taste and texture. From the creamy mashed sweet potatoes adding moisture and subtle sweetness to the chopped pecans that offer a delightful crunch, each component is essential to making these cookies stand out.
- Light brown sugar (1 cup firmly packed): Adds a rich, caramelized sweetness that deepens the cookie’s flavor.
- White sugar (1 cup): Balances sweetness and helps create the ideal cookie texture.
- Baking soda (1 teaspoon): Ensures the cookies rise nicely and remain tender.
- All-purpose flour (2 1/2 cups): The base that holds the dough together perfectly without weighing it down.
- Cooked, mashed sweet potatoes (1 cup): Brings natural sweetness, moisture, and a gorgeous color to the cookies.
- Large eggs (2, room temperature): Helps bind ingredients and contribute to a tender crumb.
- Unsalted butter (1/2 cup, melted): Adds richness and a buttery flavor that enhances every bite.
- Vanilla extract (1 teaspoon): Provides a warm, aromatic depth to the cookie flavor.
- Chopped pecans (1 cup): Offers a crunchy texture and nutty flavor that complements the sweet potatoes beautifully.
- Optional toppings – chopped pecans and turbinado sugar: For an extra touch of texture and sparkle on top.
How to Make Sweet Potato Cookies Recipe
Step 1: Prepare Your Baking Sheet
Start by preheating your oven to 350°F. While it warms up, line a cookie sheet with parchment paper or use a nonstick silicone baking mat. This simple prep helps your cookies bake evenly and prevents sticking, making cleanup easier and ensuring your cookies come out perfectly shaped.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, combine the light brown sugar, white sugar, baking soda, and flour. Mixing these ingredients first ensures that the baking soda is evenly distributed throughout the flour, which is key for the cookies’ rise and consistent texture.
Step 3: Add Wet Ingredients and Nuts
Now, add the mashed sweet potatoes, eggs, melted butter, vanilla extract, and chopped pecans to the dry mixture. Stir everything gently until fully incorporated. The sweet potatoes make the dough wonderfully moist, while the nuts add a lovely crunch throughout.
Step 4: Shape and Top Your Cookies
Using a small cookie scoop or spoon, drop balls of dough onto your prepared baking sheet, spacing them evenly to allow for spreading. If you want to make your cookies extra special, sprinkle a few extra chopped pecans and some turbinado sugar on top of each dough ball for a delightful texture and sparkle after baking.
Step 5: Bake to Golden Perfection
Bake your cookies for 10 to 12 minutes, or until they’re golden brown around the edges. Once baked, transfer them to a wire rack to cool completely. This cooling step is essential because it allows the cookies to set so they’re soft but hold their shape beautifully.
How to Serve Sweet Potato Cookies Recipe
Garnishes
To really elevate your Sweet Potato Cookies Recipe for serving, consider topping them with a light drizzle of honey or a sprinkle of cinnamon sugar for a warm, cozy finish. Freshly chopped pecans on top also add an inviting crunch and visual appeal that’s sure to impress guests.
Side Dishes
These cookies pair wonderfully with a hot cup of chai tea, coffee, or even a cold glass of milk. For a heartier snack, they’re fantastic alongside whipped cream or a scoop of vanilla ice cream, turning your cookie time into a mini dessert celebration.
Creative Ways to Present
Get playful by sandwiching a dollop of cream cheese frosting or marshmallow fluff between two cookies, transforming them into delightful sandwich cookies. Another lovely idea is to incorporate them into a dessert platter featuring fresh fruit and nuts for a stunning spread at your next gathering.
Make Ahead and Storage
Storing Leftovers
Sweet Potato Cookies are best enjoyed fresh but can be stored in an airtight container at room temperature for up to three days. This keeps their texture soft and moist, with the pecans retaining their crunch.
Freezing
If you want to save some for later, these cookies freeze beautifully. Arrange them in a single layer on a baking sheet to flash freeze, then transfer to a freezer-safe bag or container. They’ll keep well for up to three months, ready for whenever a sweet craving strikes.
Reheating
To bring your cookies back to freshly baked warmth, let them thaw at room temperature and then pop them in the oven at 300°F for about 5 minutes. This revives their soft texture and enhances their rich flavor as if they just came out of the oven.
FAQs
Can I use canned sweet potatoes for this recipe?
Absolutely! Canned sweet potatoes work just fine as long as they are well mashed and drained if too watery. Just be sure to measure one cup to keep the cookie texture consistent.
What type of nuts can I substitute for pecans?
Walnuts, almonds, or even macadamia nuts make great alternatives depending on your preference. Just chop them finely to ensure a nice crunch throughout the cookies.
Can I make the dough ahead of time?
Yes, the dough can be refrigerated for up to 24 hours before baking. This can actually help deepen the flavors, just make sure to bring it to room temperature before scooping onto the baking sheet.
Are these cookies gluten-free?
As written, this recipe uses all-purpose flour which contains gluten. To make a gluten-free version, substitute with a gluten-free flour blend that measures cup-for-cup like regular flour.
How can I make these cookies more moist?
Ensure your sweet potatoes are well mashed and slightly on the moist side. Also, avoid overbaking and consider adding a tablespoon of yogurt or applesauce if you want to boost moisture further.
Final Thoughts
I can hardly recommend this Sweet Potato Cookies Recipe enough—it’s one of those rare finds that combines simplicity and incredible flavor so effortlessly. Whether you’re new to baking with sweet potatoes or a seasoned pro, these cookies will quickly become one of your favorite treats to share and savor. So go ahead, give them a try, and enjoy every warm, tender bite!
Print
Sweet Potato Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 36 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delightfully soft and flavorful Sweet Potato Cookies made with mashed sweet potatoes, packed with warm spices and crunchy pecans. These cookies offer a unique twist on traditional cookies, balancing natural sweetness and a tender texture with the nutty crunch of chopped pecans. Perfect for fall baking or any time you want a cozy treat.
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
- 1 cup chopped pecans
- Optional: chopped pecans and turbinado sugar for topping
Instructions
- Preheat the Oven. Preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper or a nonstick silicone baking mat to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients. In a large mixing bowl, combine the brown sugar, white sugar, baking soda, and all-purpose flour. Stir well to evenly distribute all the dry ingredients.
- Add Wet Ingredients and Nuts. Add the cooked mashed sweet potatoes, eggs, melted butter, vanilla extract, and chopped pecans to the dry mixture. Stir thoroughly to form a consistent dough with all ingredients well incorporated.
- Portion the Dough. Using a small cookie scoop or spoon, drop scoops of dough onto the prepared baking sheet, spacing them adequately to allow for spreading. If desired, sprinkle additional chopped pecans and turbinado sugar on top of each cookie dough ball for extra crunch and sweetness.
- Bake the Cookies. Bake in the preheated oven for 10 to 12 minutes or until the cookies are lightly golden brown around the edges. Baking times may vary slightly depending on your oven.
- Cool and Store. Remove the baked 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. They will stay fresh for up to 3 days.
Notes
- Make sure the sweet potatoes are fully cooked and mashed smoothly before adding to the dough for the best texture.
- Use room temperature eggs to help the ingredients blend smoothly.
- For added flavor, you can substitute the vanilla extract with maple extract or cinnamon.
- These cookies freeze well—freeze baked cookies in an airtight container for up to 2 months and thaw at room temperature before serving.
- Adjust baking time slightly if making larger or smaller cookies to avoid under- or over-baking.
