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
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 & 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.
