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
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
- 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.
