If you’re craving a cozy, sweet treat that’s just a little bit different, this Sweet Potato Cookies Recipe is going to steal your heart. These cookies bring together the natural sweetness and creamy texture of mashed sweet potatoes with the crunch of pecans and a comforting hint of vanilla. They’re golden, chewy, and perfectly spiced, making them an irresistible dessert or snack that feels like a warm hug on a plate. Whether you’re a cookie lover or just exploring new flavors, these Sweet Potato Cookies will quickly become a go-to favorite in your kitchen!
Ingredients You’ll Need
Simple, wholesome, and beautifully balanced ingredients make this recipe shine. Each plays an essential role: from sweet potatoes adding moisture and sweetness, to pecans bringing crunch and depth, and the sugars creating that perfect cookie caramelization and chew.
- 1 cup firmly packed light brown sugar: Adds rich molasses notes and keeps the cookies soft and tender.
- 1 cup white sugar: Provides sweetness and helps achieve that slightly crisp edge on the cookies.
- 1 teaspoon baking soda: Acts as a leavening agent, giving the cookies a light texture.
- 2 1/2 cups all-purpose flour: The foundation that holds all the ingredients together with the ideal cookie structure.
- 1 cup cooked, mashed sweet potatoes: The star of the show, it adds moisture, natural sweetness, and a beautiful golden color.
- 2 large eggs, room temperature: Help bind the dough and add richness for a tender crumb.
- 1/2 cup unsalted butter, melted: Adds a lovely buttery flavor and keeps the cookies soft.
- 1 teaspoon vanilla extract or flavoring: Enhances sweetness while adding a warm, aromatic touch.
- 1 cup chopped pecans: Brings texture and a slightly nutty crunch that perfectly complements the sweet potato.
- Optional: chopped pecans and turbinado sugar for topping: Give the cookies an extra festive sparkle and crunch.
How to Make Sweet Potato Cookies Recipe
Step 1: Prep Your Oven and Cookie Sheet
Start by heating your oven to 350°F. Line your cookie sheet with parchment paper or a nonstick silicone baking mat to keep those sweet potato cookies from sticking and make cleanup a breeze. This simple prep ensures your cookies bake evenly and come off the sheet effortlessly.
Step 2: Mix the Dry Ingredients
In a large bowl, combine the light brown sugar, white sugar, baking soda, and all-purpose flour. Mixing these together thoroughly is key to distributing the leavening and sweetness evenly throughout your dough, setting you up for perfectly textured cookies.
Step 3: Add the Wet Ingredients and Pecans
Now, stir in the mashed sweet potatoes, eggs, melted butter, vanilla extract, and chopped pecans. The sweet potatoes will bring moisture and a lovely softness, the eggs and butter add richness, and the pecans introduce a satisfying crunch. Combine until just mixed to keep your cookies tender.
Step 4: Scoop and Add Optional Toppings
Using a small cookie scoop makes portioning the dough a breeze and ensures your cookies are uniformly sized for even baking. Place the dough on your prepared tray, then sprinkle with extra chopped pecans and a bit of turbinado sugar if you like a delightful sparkle and crunch on top.
Step 5: Bake and Cool
Bake your cookies for about 10 to 12 minutes, or until the edges turn a gorgeous golden brown. Once baked, transfer them to a wire rack to cool completely. This step lets the flavors settle and the texture firm up just right. Your home will smell incredible by this point!
How to Serve Sweet Potato Cookies Recipe
Garnishes
For a charming touch, try garnishing your cookies with a light dusting of powdered sugar or a drizzle of caramel sauce. Toasted pecan halves can also be placed on top for a stunning presentation and extra nuttiness. These little extras can turn your homemade cookies into showstoppers at any gathering.
Side Dishes
These cookies pair beautifully with a scoop of vanilla ice cream or a cup of warm spiced chai. The creamy coolness or aromatic spice complements the naturally sweet, nutty flavor of the sweet potato cookies perfectly. For a wholesome snack, enjoy them with a glass of cold milk or your favorite herbal tea.
Creative Ways to Present
Serve your cookies stacked high on a rustic wooden platter or nestled in a colorful tin for gifting. You can also sandwich them with cream cheese frosting or marshmallow fluff for a decadent twist. Mini cookie jars layered with dough and nuts make adorable edible gifts that friends will adore. Let your imagination run wild with this versatile recipe!
Make Ahead and Storage
Storing Leftovers
Sweet Potato Cookies stay fresh at room temperature when stored in an airtight container for up to 3 days. If you want to enjoy them longer, be sure to keep them away from humidity to maintain their perfect chewiness and prevent sogginess.
Freezing
If you want to prepare these cookies in advance or save leftovers, they freeze beautifully. Place them in a single layer on a baking sheet to freeze until firm, then transfer to a freezer-safe container or bag. They’ll keep their delicious flavor and texture for up to 3 months.
Reheating
To revive your cookies after storing or freezing, warm them gently in an oven preheated to 300°F for about 5 to 7 minutes. This helps restore their soft texture and brings out that fresh-baked flavor. Avoid microwaving as it can make them too soft or chewy in an unpleasant way.
FAQs
Can I use canned sweet potatoes instead of fresh?
Yes, canned sweet potatoes are a convenient alternative, just make sure they are pureed and well-drained to avoid adding too much moisture to your dough. Freshly cooked and mashed potatoes tend to give a fresher flavor but canned works great in a pinch.
Can I substitute pecans with another nut?
Absolutely! Walnuts or almonds work wonderfully as substitutes if you prefer a different nut flavor or have pecan allergies. Just chop them roughly to maintain that satisfying crunch in your cookies.
Are these cookies gluten-free?
The recipe calls for all-purpose flour, which contains gluten. To make them gluten-free, you can try swapping the flour with a gluten-free baking blend, but keep in mind it might affect texture slightly. Experimenting will help you find the best balance.
How can I make the cookies more spiced?
If you love warm spices, try adding a teaspoon of ground cinnamon, a pinch of nutmeg, or even a hint of ginger to the dry ingredients. These spices complement the sweet potato beautifully for a cozy, autumn-inspired flavor.
Can I make these cookies dairy-free?
Yes! Simply replace the butter with your favorite dairy-free alternative like coconut oil or vegan margarine. The taste might vary slightly, but the cookies will still retain their wonderful texture and flavor.
Final Thoughts
If you’ve never made sweet potato cookies before, this Sweet Potato Cookies Recipe is your perfect introduction to a delicious, comforting twist on a classic treat. It’s easy to follow, uses simple ingredients, and rewards you with amazingly chewy, flavorful cookies that everyone will love. I encourage you to give this recipe a try—you might just find your new favorite cookie for every season!
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
Description
These Sweet Potato Cookies are a delightful twist on a classic treat, blending the natural sweetness and moisture of cooked mashed sweet potatoes with a comforting mix of brown and white sugars, pecans, and warm vanilla. Perfectly soft and golden brown, these cookies are an ideal dessert or snack, offering a cozy flavor and tender texture in every bite.
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: additional chopped pecans for topping
- Optional: turbinado sugar for topping
Instructions
- Preheat Oven and Prepare Baking Sheet: 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 even baking.
- Mix Dry Ingredients: In a large bowl, combine the light brown sugar, white sugar, baking soda, and all-purpose flour. Stir together until thoroughly mixed for an even distribution of leavening and sweetness.
- Add Wet Ingredients and Nuts: Add the cooked, mashed sweet potatoes, eggs (at room temperature), melted unsalted butter, vanilla extract, and chopped pecans to the dry ingredients. Stir the mixture until all ingredients are well incorporated, forming a cookie dough.
- Scoop and Top Dough: Using a small cookie scoop or spoon, drop the dough onto the prepared baking sheet, spacing them evenly apart. If desired, sprinkle additional chopped pecans and turbinado sugar on top of each 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 golden brown around the edges. The centers should still be soft but set.
- Cool and Store: Remove the cookie sheet from the oven and allow the cookies to cool on a wire rack. Once completely 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 fully cooked and mashed for the best texture in the cookies.
- Room temperature eggs will incorporate better and help the dough come together smoothly.
- If you prefer a softer cookie, take them out closer to 10 minutes; for a crisper edge, bake closer to 12 minutes.
- These cookies can be stored at room temperature for up to 3 days, but for longer storage, freeze the baked cookies in an airtight container.
- Turbinado sugar on top adds a subtle crunch and a touch of caramelized sweetness, but it is optional.
