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
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: 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.
