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
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
- 1 cup chopped pecans
- Optional: chopped pecans and turbinado sugar for topping
Instructions
- 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.
- 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.
- 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.
- Add Pecans: Fold in the chopped pecans evenly throughout the dough for added texture and flavor.
- Scoop Dough: Using a small cookie scoop, drop balls of dough onto the prepared cookie sheet, spacing them evenly.
- Optional Topping: If desired, sprinkle additional chopped pecans and turbinado sugar on top of each dough ball for extra crunch and sweetness.
- Bake: Bake in the preheated oven for 12 minutes or until the cookies turn golden brown around the edges.
- 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
