If you’re looking for a delightful treat that’s both comforting and a little unexpected, this Sweet Potato Cookies Recipe is going to become your new favorite. Soft, chewy, and packed with warm flavors, these cookies bring that natural sweetness and moisture from cooked sweet potatoes, balanced perfectly with sugars and pecans for a texture that’s simply irresistible. Whether you’re baking for a crowd or just wanting a cozy snack, this recipe transforms humble ingredients into a batch of cookies that feel like a hug in every bite.
Ingredients You’ll Need
The magic of this Sweet Potato Cookies Recipe starts with simple, pantry-friendly ingredients that play important roles — from the rich sweetness to the tender crumb and subtle crunch. Each one is essential for that perfect harmony of flavors and textures.
- Light brown sugar: Adds deep caramel notes and helps keep the cookies moist and chewy.
- White sugar: Brings a crispness to the cookie edges and balances sweetness.
- Baking soda: Provides just the right lift and spread to the cookie dough.
- All-purpose flour: The foundation creating structure while keeping the cookies tender.
- Cooked, mashed sweet potatoes: Infuse natural sweetness and a velvety texture that makes these cookies uniquely delicious.
- Large eggs: Bind everything together and add richness.
- Unsalted butter, melted: Adds a buttery flavor and keeps the dough soft.
- Vanilla extract: Enhances the sweet potato flavor with warm, fragrant notes.
- Chopped pecans: Offers a crunchy contrast and nutty flavor to the chewy cookie.
- Optional toppings (turbinado sugar and extra pecans): Provide a sparkly finish and extra crunch on top.
How to Make Sweet Potato Cookies Recipe
Step 1: Prepare Your Oven and Baking Sheet
Start by preheating your oven to 350°F. Line a cookie sheet with parchment paper or a nonstick silicone mat. This step ensures your cookies bake evenly without sticking, making clean-up a breeze.
Step 2: Combine the Dry Ingredients
In a large bowl, whisk together the light brown sugar, white sugar, baking soda, and all-purpose flour until everything is evenly mixed. This foundation sets the stage for the flavors to meld beautifully, giving the cookies their sweet and tender base.
Step 3: Mix in the Wet Ingredients and Nuts
Add the cooked and mashed sweet potatoes, eggs, melted butter, and vanilla extract to the dry mix. Stir until just combined, then fold in the chopped pecans. This part brings moisture and texture, transforming the dough into a rich and luscious batter.
Step 4: Shape and Top the Cookies
Use a small cookie scoop to drop dough balls onto your prepared baking sheet, spacing them well. If you like a bit of sparkle and extra crunch, sprinkle some chopped pecans and turbinado sugar over the tops before baking. This adds a lovely finish that’s as pretty as it is tasty.
Step 5: Bake to Golden Perfection
Bake the cookies for 10-12 minutes, until the edges are golden but the centers stay soft and chewy. Let them cool on a wire rack — patience really pays off here, so try not to steal a bite too soon!
How to Serve Sweet Potato Cookies Recipe
Garnishes
While the cookies are wonderful on their own, a light dusting of powdered sugar or a drizzle of melted white chocolate can elevate them to special occasion status. Freshly chopped pecans on top make an inviting crunch and highlight the nutty undertones already in the recipe.
Side Dishes
Pair these cookies with a glass of cold milk, a steaming cup of chai tea, or even a dollop of whipped cream for a decadent snack. They also complement autumn drinks and cozy evenings perfectly, making them versatile for any gathering or quiet moment.
Creative Ways to Present
For a fun twist, sandwich two cookies together with a cream cheese frosting or cinnamon buttercream. This turns your Sweet Potato Cookies Recipe into a festive treat that’s sure to impress friends and family. You can also serve them alongside a scoop of vanilla ice cream for an easy dessert that feels indulgent.
Make Ahead and Storage
Storing Leftovers
Once your Sweet Potato Cookies Recipe is cooled completely, store them at room temperature in an airtight container for up to three days. This keeps them soft and chewy without drying out, perfect for keeping your stash fresh.
Freezing
If you want to keep extras longer, these cookies freeze wonderfully. Place them in a single layer on a baking sheet to freeze initially, then transfer to a freezer bag or airtight container. They’ll keep well for up to three months — just thaw at room temperature before enjoying.
Reheating
To enjoy warm cookies that taste freshly baked, pop them in a preheated oven at 300°F for about 5 minutes or microwave for 15-20 seconds. This revives their softness and melts any optional topping sugar, making every bite comforting and delightful.
FAQs
Can I use canned sweet potatoes instead of fresh?
Absolutely! Canned sweet potatoes work great as a substitute and save prep time. Just be sure to drain any excess liquid so your cookie dough isn’t too wet.
Are these cookies gluten-free?
Not as written, since this Sweet Potato Cookies Recipe uses all-purpose flour. But you can experiment with gluten-free flour blends if you want a gluten-free version—just check that the blend has a similar protein content for best texture.
Can I replace pecans with another nut?
Definitely! Walnuts, almonds, or even pistachios can be delicious alternatives. Feel free to use what you have on hand or what you prefer, keeping that lovely nutty crunch.
How do I make these cookies vegan?
To veganize this recipe, swap the eggs for flax eggs (mix 1 tablespoon ground flaxseed with 3 tablespoons water per egg) and use a dairy-free butter alternative. The texture might be a bit different but still delicious.
Why are my cookies spreading too much?
If your cookies are too thin, try chilling the dough for 30 minutes before baking, or reduce the melted butter slightly. This helps the dough hold its shape and keeps the cookies tender but not overly flat.
Final Thoughts
There’s something truly special about a cookie that surprises you with its tender crumb and rich flavor, and this Sweet Potato Cookies Recipe does exactly that. It’s a heartfelt nod to homemade goodness with every bite, perfect for sharing or savoring solo. Give it a try and watch these soft, sweet treats quickly become a beloved staple in your baking rotation.
Print
Sweet Potato Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Sweet Potato Cookies offer a delightful blend of warm spices and the natural sweetness of mashed sweet potatoes. Perfectly soft with a crispy edge and nutty crunch from pecans, they make a comforting treat ideal for fall or any cozy occasion.
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 and turbinado sugar for topping
Instructions
- Preheat and Prepare: 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. Set this aside while you prepare the dough.
- Mix Dry Ingredients: In a large mixing bowl, combine the light brown sugar, white sugar, baking soda, and all-purpose flour. Stir these together until evenly mixed, forming a uniform dry base for your cookie dough.
- 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 everything thoroughly until you have a consistent dough incorporating all ingredients evenly.
- Scoop the Dough: Using a small cookie scoop, portion out the dough onto the prepared baking sheet. Place each ball of dough spaced evenly. If you like, sprinkle additional chopped pecans and turbinado sugar on top of each cookie dough ball for extra texture and sweetness.
- Bake Cookies: Place the cookie sheet in the preheated oven and bake for 10 to 12 minutes or until the cookies are golden brown around the edges. Keep a close eye starting at 10 minutes to avoid overbaking.
- 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. They will stay fresh for up to 3 days.
Notes
- Make sure the sweet potatoes are well mashed and cooled before adding to prevent cooking the eggs.
- For a softer cookie, don’t overbake; check cookies at 10 minutes.
- You can substitute pecans with walnuts or leave them out for a nut-free option.
- Store cookies in an airtight container at room temperature to keep them fresh up to 3 days.
- Using turbinado sugar on top adds a nice crunchy texture and visual appeal but is optional.
