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
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 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.
