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Sweet Potato Cookies with Pecans Recipe

BySarah
Jump to Recipe· 4.8 from 37 reviews

I’m so excited to share this Sweet Potato Cookies with Pecans Recipe with you because it’s one of those hidden gems that feels like a cozy hug in cookie form. These cookies have this perfect balance of sweet warmth from the mashed sweet potatoes, a lovely crunch from the pecans, and just the right hint of vanilla – it’s like fall wrapped into a bite. Whenever I bake these, the aroma alone makes the whole kitchen feel inviting, and they’re a great change-up if you’re tired of your classic chocolate chip routine.

What’s really cool about this Sweet Potato Cookies with Pecans Recipe is how versatile it is – they’re soft and moist with just that slight crisp edge, perfect for afternoon coffee breaks or a kid-friendly dessert after dinner. Plus, they store beautifully, so you can make a big batch and enjoy them whenever the cookie craving hits. I promise, once you try these, they’ll become your go-to when you want something a bit different but just as comforting.

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Why This Recipe Works

  • Moist Texture: The mashed sweet potatoes add natural moisture without making the dough too sticky.
  • Balanced Sweetness: Combining light brown sugar with white sugar gives depth and the perfect sweetness.
  • Nutty Crunch: Chopped pecans bring a wonderful crunch that contrasts nicely with the soft cookie.
  • Simple Prep: Minimal steps mean you can whip up these cookies quickly even on busy days.
The image shows a wire cooling rack filled with dozen small, round cookies with a golden brown color. Each cookie has a slightly rough texture and is topped with small, uneven pieces of chopped nuts scattered on the surface. The rack sits on a wooden table, partially covered by a white cloth with red and pink patterns. A metal tool with a red, worn handle is placed next to the rack on the right side. The overall scene feels warm and rustic, with the cookies as the main focus. Photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

Each ingredient in this Sweet Potato Cookies with Pecans Recipe plays an important role—everything blends together harmoniously, creating cookies that are soft, flavorful, and just a little nutty. Here’s a quick rundown on why they work so well, and a few notes on what to watch for when shopping.

  • Light brown sugar: Adds moisture and a hint of caramel flavor, which complements the sweet potatoes beautifully.
  • White sugar: Balances the brown sugar with crispness and a clean sweetness.
  • Baking soda: Helps the cookies rise just enough and the right texture for softness.
  • All-purpose flour: The perfect base for structure; don’t swap all of it for whole wheat, or the cookies will be too dense.
  • Cooked, mashed sweet potatoes: The star ingredient that gives moisture, sweetness, and that subtle earthiness.
  • Eggs: Bind everything together and add richness—room temperature eggs work best for smooth batter mixing.
  • Unsalted butter, melted: Adds richness and helps create a tender crumb; melt it gently to avoid cooking the eggs when combined.
  • Vanilla extract: Brings out the richness and adds a comforting, familiar flavor that ties it all together.
  • Chopped pecans: The crunchy surprise that adds texture and a nice nutty flavor to each bite.
  • Optional toppings: Turbinado sugar for a sparkly crunch and extra pecans for garnish make the cookies even more inviting.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love making this Sweet Potato Cookies with Pecans Recipe my own depending on the season or who I’m baking for. You can easily tweak the nuts or spices based on your mood, and don’t hesitate to swap vanilla for a splash of maple or cinnamon for a warm twist.

  • Variation: Adding a teaspoon of cinnamon or nutmeg brings out that warm fall feeling I adore, especially during chilly afternoons.
  • Dietary swaps: I sometimes substitute pecans with walnuts or even toasted pumpkin seeds for a different crunch and nutty vibe.
  • Sweetener alternatives: You can try coconut sugar instead of white sugar for a deeper, caramel-like sweetness, but the texture might be a touch more rustic.
  • Adding extras: I’ve even thrown in mini chocolate chips for the kids’ version, and it was a total hit.

Step-by-Step: How I Make Sweet Potato Cookies with Pecans Recipe

Step 1: Prep the Oven and Dry Ingredients

First, preheat your oven to 350°F and line a regular baking sheet with parchment paper or a silicone mat—this makes cleanup a breeze and keeps the bottoms from browning too fast. While the oven warms, whisk together the brown sugar, white sugar, baking soda, and flour in a large bowl. This step ensures your dry ingredients are evenly combined, so you don’t get pockets of sugar or baking soda.

Step 2: Mix the Wet Ingredients and Nuts

Next, add the mashed sweet potatoes, eggs, melted butter, vanilla extract, and chopped pecans right into the dry mixture. I like to gently fold everything together with a sturdy spoon until just combined–overmixing can make cookies tough, so take it easy here. The dough will feel a little dense but soft and easy to scoop.

Step 3: Scoop, Top, and Bake

Use a small cookie scoop or spoon to portion out dough balls onto your prepared sheet, spacing them about 2 inches apart since they don’t spread a ton. This is a great time to sprinkle optional chopped pecans and turbinado sugar on top if you want a little extra crunch and sparkle. Bake for 10 to 12 minutes, keeping an eye on them—the edges turn golden brown and the centers set when they’re ready. Let them cool on a wire rack so they firm up perfectly.

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Pro Tips for Making Sweet Potato Cookies with Pecans Recipe

  • Use room temperature eggs: This helps the batter come together more smoothly, avoiding lumps in the dough.
  • Drain your sweet potatoes well: If they’re too wet, your cookies might spread more than you want, so I often press the cooked sweet potatoes with paper towels before mashing.
  • Don’t overbake: The cookies will keep firming up as they cool, so take them out as soon as the edges show color.
  • Customize topping sparingly: Too much turbinado sugar can burn, so just a light sprinkle adds the right crunch and sweetness.

How to Serve Sweet Potato Cookies with Pecans Recipe

A round white plate holds about twenty golden brown cookies stacked loosely on top of each other, each cookie is topped with small pieces of chopped nuts that add a rough texture and a light brown color on the surface. The cookies have a slightly cracked, soft-looking texture with a dusting of sugar on top, giving a subtle sparkle. The plate is set on a white marbled surface, and there is a glimpse of a ribbon with red designs on the side. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For serving, I often add a few extra toasted pecan halves on top just before baking for a rustic look. A light dusting of powdered sugar or a drizzle of honey added right before serving also amps up the sweetness nicely without being overpowering.

Side Dishes

Pair these cookies with a warm spiced tea, a cup of strong coffee, or even a glass of cold milk for a classic combo. If you’re enjoying these as part of a dessert spread, I like placing them alongside some fresh fruit or a dollop of whipped cream to balance the sweetness.

Creative Ways to Present

For holiday gatherings, I’ve arranged these cookies on a wooden board with sprigs of rosemary and cinnamon sticks scattered around for a cozy, festive vibe. Another fun idea is to sandwich them with a cinnamon cream cheese frosting to make sweet potato cookie sandwiches—totally indulgent and perfect for special occasions.

Make Ahead and Storage

Storing Leftovers

I store leftover Sweet Potato Cookies with Pecans in an airtight container at room temperature, where they stay moist and tasty for up to 3 days. If you have more time, popping them in the fridge extends their shelf life by a few more days, just be sure to bring them back to room temp before eating to avoid stiffness.

Freezing

Freezing these cookies works like a charm. I like to freeze the dough balls first on a tray, then transfer them to a zip-top bag so I can bake fresh cookies whenever I want without thawing the whole batch. You can also freeze baked cookies layered between parchment paper for up to 3 months.

Reheating

To reheat, I gently warm the cookies in a low oven (around 300°F) for 5-7 minutes to bring back that freshly-baked softness and toasty pecan aroma. Microwaving works too, but watch carefully to avoid over-drying them.

FAQs

  1. Can I use canned sweet potatoes for this recipe?

    Absolutely! Just make sure to drain and mash them well before adding to the dough, as canned sweet potatoes often hold extra moisture that can affect cookie texture.

  2. How do I make these cookies gluten-free?

    You can substitute the all-purpose flour with a gluten-free all-purpose blend that includes xanthan gum. Just be sure to stick to the same measurement and test the dough texture, adjusting slightly if needed.

  3. Why are my cookies spreading too much?

    This often happens if the sweet potatoes are too wet or if your butter is too melted and warm when mixed in. Try pressing excess moisture out of the sweet potatoes and let the melted butter cool a bit before combining.

  4. Can I add spices like cinnamon or nutmeg?

    Definitely! I usually add a teaspoon of cinnamon or a pinch of nutmeg to bring out warm, comforting notes that play beautifully with sweet potatoes and pecans.

Final Thoughts

Honestly, this Sweet Potato Cookies with Pecans Recipe has become one of my favorites whenever I want cookies that feel a little more special but stay simple to make. They’re unique enough to impress guests but familiar enough to feel like a perfect homemade treat. I can’t recommend you try these cookies enough—you’ll be surprised how the sweet potato adds such a delightful depth, and the pecans just seal the deal with crunch. Grab these ingredients, get cozy in your kitchen, and bake up a batch—you won’t regret it!

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Sweet Potato Cookies with Pecans Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 37 reviews
  • Author: Sarah
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 36 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

Deliciously soft and chewy Sweet Potato Cookies combine the natural sweetness and moisture of cooked sweet potatoes with a blend of brown and white sugars, pecans, and warm vanilla flavor. These cookies bake to golden perfection and make a delightful treat perfect for any 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

  • 1 cup chopped pecans
  • Optional: chopped pecans and turbinado sugar for topping

Instructions

  1. Preheat and Prepare: Preheat the oven to 350°F and line a cookie sheet with parchment paper or a nonstick silicone baking mat. Set aside to ensure even baking.
  2. Mix Dry Ingredients: In a large bowl, combine the brown sugar, white sugar, baking soda, and all-purpose flour. Stir well until the ingredients are evenly distributed.
  3. Combine Wet Ingredients: Add the cooked, mashed sweet potatoes, eggs, melted butter, and vanilla extract to the dry mixture. Stir until all ingredients are thoroughly combined into a cohesive dough.
  4. Add Pecans: Fold in the chopped pecans evenly throughout the dough for added texture and flavor.
  5. Scoop Dough: Using a small cookie scoop, drop balls of dough onto the prepared cookie sheet, spacing them evenly.
  6. Optional Topping: If desired, sprinkle additional chopped pecans and turbinado sugar on top of each dough ball for extra crunch and sweetness.
  7. Bake: Bake in the preheated oven for 12 minutes or until the cookies turn golden brown around the edges.
  8. Cool and Store: Remove from the oven and allow the cookies to cool on a wire rack. Once cooled, store them in an airtight container at room temperature for up to 3 days.

Notes

  • Make sure the sweet potatoes are fully cooked and mashed smoothly for the best texture in cookies.
  • Use room temperature eggs to help the dough combine more easily.
  • For a nuttier flavor, you can toast the pecans lightly before mixing them in.
  • Store cookies in an airtight container to prevent them from drying out.
  • You can substitute pecans with walnuts or omit nuts for a nut-free version.
  • Using turbinado sugar on top adds a nice crunchy texture and subtle caramel sweetness.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 127 kcal
  • Sugar: 12 g
  • Sodium: 39 mg
  • Fat: 5 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0.1 g
  • Carbohydrates: 19 g
  • Fiber: 1 g
  • Protein: 2 g
  • Cholesterol: 17 mg

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