If you’re craving a delightful twist on your typical cookie, this Sweet Potato Cookies Recipe is about to become your new favorite treat. These cookies are wonderfully soft and moist, with a subtle earthy sweetness from the mashed sweet potatoes that blends perfectly with the crunchy pecans and a hint of vanilla. They strike the perfect balance between a comforting homemade dessert and a unique flavor adventure — making them ideal for sharing with friends or simply indulging yourself. Easy to make and utterly delicious, this Sweet Potato Cookies Recipe brings warmth, texture, and a little autumn spirit right to your kitchen.
Ingredients You’ll Need
Gathering just the right ingredients is key to baking the best Sweet Potato Cookies Recipe. Each component plays a vital role, from adding moisture and sweetness to creating the ideal texture and flavor profile.
- Light brown sugar: Adds a rich, caramel-like sweetness that complements the mellow sweet potato flavor perfectly.
- White sugar: Balances out the brown sugar with a clean sweetness for a well-rounded taste.
- Baking soda: Gives the cookies a gentle rise and helps create a tender crumb.
- All-purpose flour: The base of the cookie dough, providing structure without heaviness.
- Cooked, mashed sweet potatoes: The star ingredient that moistens the dough and brings a subtle, natural sweetness and beautiful color.
- Large eggs: Bind the ingredients together and add richness to the dough.
- Unsalted butter, melted: Infuses the cookies with creaminess and helps achieve a soft texture.
- Vanilla extract or flavoring: Adds a warm aromatic note that highlights all the other flavors.
- Chopped pecans: Deliver a delightful crunch and a nutty contrast to the soft cookie interior.
- Optional chopped pecans and turbinado sugar: For sprinkling on top, providing an extra layer of texture and a sparkly finish.
How to Make Sweet Potato Cookies Recipe
Step 1: Prepare Your Baking Environment
Begin by preheating your oven to 350°F and lining a cookie sheet with parchment paper or a nonstick silicone baking mat. This nonstick layer ensures your cookies will bake evenly and lift off effortlessly.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, combine the brown sugar, white sugar, baking soda, and flour. This step evenly distributes the leavening and sweeteners, which is essential for that perfect cookie texture and rise.
Step 3: Add the Wet Ingredients and Nuts
Next, fold in the mashed sweet potatoes, eggs, melted butter, and vanilla extract to the dry mixture. Then add the chopped pecans. Stir everything gently until just combined—overmixing can lead to dense cookies, and we want these tender and soft!
Step 4: Scoop and Top
Using a small cookie scoop or spoon, portion out the dough onto your prepared baking sheet, spacing them about 2 inches apart. If you like, sprinkle a little extra chopped pecans and turbinado sugar on top for added crunch and sparkle.
Step 5: Bake to Perfection
Bake the cookies for 10 to 12 minutes until they’re set and just beginning to turn golden on the edges. Don’t overbake—these cookies are best when soft and moist inside. Once baked, allow them to cool on a wire rack to finish setting.
How to Serve Sweet Potato Cookies Recipe
Garnishes
Elevate your Sweet Potato Cookies Recipe by adding a light dusting of powdered sugar or a drizzle of honey right before serving. A sprinkle of toasted pecans or a tiny pinch of cinnamon can add festive flair and bring out deeper flavor notes.
Side Dishes
These cookies pair beautifully with a warm cup of chai tea, coffee, or even a glass of cold milk for a nostalgic feel. For a more indulgent approach, serve alongside a scoop of vanilla bean ice cream or a dollop of whipped cream for dessert extravagance.
Creative Ways to Present
Arrange these cookies on a rustic wooden board alongside fresh fruit, or wrap them up in decorative cellophane tied with a ribbon for thoughtful homemade gifts. Stack them between wax paper layers in a pretty tin for keeping them fresh and sharing the joy with loved ones.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, keep your Sweet Potato Cookies Recipe fresh by storing them in an airtight container at room temperature. They’ll stay soft and delicious for up to 3 days, perfect for snacking throughout the week.
Freezing
Want to save some for later? These cookies freeze beautifully. Place them in a single layer on a baking sheet to freeze initially, then transfer to a freezer-safe bag or container. They can be kept frozen for up to 3 months without losing their texture or flavor.
Reheating
To revive frozen cookies, let them thaw at room temperature or warm them briefly in the oven at 300°F for about 5 minutes. This warms the cookies through and gives them that freshly baked softness once again.
FAQs
Can I substitute regular potatoes for sweet potatoes in this recipe?
Regular potatoes do not have the same natural sweetness or moisture content as sweet potatoes, so they won’t produce the same flavor or texture. To keep the essence of this recipe, it’s best to stick with sweet potatoes.
How do I cook the sweet potatoes for the cookies?
The easiest method is to peel and boil or steam the sweet potatoes until tender, then mash them smoothly. You can also microwave peeled sweet potatoes in a covered dish until soft.
Can I make these cookies vegan?
While this recipe uses eggs and butter, you can experiment with plant-based alternatives like flax eggs and vegan butter. Keep in mind this might slightly alter the texture, but it’s a fun way to customize the Sweet Potato Cookies Recipe.
Are there any other nuts that work instead of pecans?
Absolutely! Walnuts or almonds make great substitutes. Make sure to chop them roughly to maintain the delightful texture contrast with the soft cookie dough.
How do I prevent the cookies from spreading too much during baking?
Keeping your dough chilled for about 30 minutes before baking can help the cookies hold their shape better. Also, avoid over-melting the butter to keep the dough firm enough.
Final Thoughts
This Sweet Potato Cookies Recipe is a wonderful way to bring comforting, seasonal flavors into your home with minimal fuss and maximum delight. Whether you’re baking for a crowd or savoring a quiet moment with a cup of tea, these cookies offer a heartwarming taste of cozy. I hope you give them a try and find as much joy in eating them as I do sharing them!
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 loaded with chopped pecans, these cookies combine the natural sweetness of mashed sweet potatoes with brown and white sugars, creating a tender, moist treat perfect for fall or any time of year.
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 & Toppings
- 1 cup chopped pecans
- Optional: chopped pecans and turbinado sugar for topping
Instructions
- Preheat Oven 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 to prevent sticking and promote even baking.
- Mix Dry Ingredients: In a large bowl, combine light brown sugar, white sugar, baking soda, and all-purpose flour. Stir well to ensure ingredients are evenly distributed.
- Add Wet Ingredients and Nuts: To the dry mixture, add the cooked and mashed sweet potatoes, room temperature eggs, melted unsalted butter, vanilla extract, and chopped pecans. Stir thoroughly until all ingredients are fully combined into a cookie dough.
- Shape Cookies: Using a small cookie scoop or spoon, portion the dough onto the prepared baking sheet. Space the dough balls apart. If desired, sprinkle extra chopped pecans and turbinado sugar on top of each cookie for added texture and sweetness.
- Bake: Place the cookie sheet in the preheated oven and bake the cookies for 10 to 12 minutes, or until they turn golden brown around the edges.
- Cool and Store: Remove the cookies from the oven and transfer them to a wire rack to cool completely. Once cooled, store the cookies at room temperature in an airtight container for up to 3 days to maintain freshness.
Notes
- Ensure the sweet potatoes are mashed smoothly for the best cookie texture.
- Using room temperature eggs helps the batter combine more evenly.
- If you prefer a nut-free version, omit the pecans or substitute with chocolate chips.
- For a crispier cookie, bake a minute or two longer but watch closely to avoid burning.
- Store cookies in an airtight container to keep them moist and soft for several days.
