Name: Sweet Potato Cookie
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup mashed sweet potato (cooked and cooled); 1 1/2 cups all-purpose flour; 1/2 tsp baking soda; 1 tsp baking powder; 1 tsp ground cinnamon; 1/4 tsp nutmeg (optional); 1/4 tsp salt; 1/2 cup unsalted butter or coconut oil, softened; 1/2 cup brown sugar; 1/4 cup granulated sugar; 1 large egg; 1 tsp vanilla extract; 1/2 cup chopped pecans, mini chocolate chips, or dried fruit (optional)

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Sweet potato cookies are soft, chewy, and full of warm, cozy flavors that remind me of fall—but honestly, I enjoy them all year round. These cookies are made with mashed sweet potatoes and a hint of spice, giving them a naturally sweet, tender texture that feels like a cross between a cookie and a muffin top. They’re a wholesome treat that’s easy to make and perfect for snacking or sharing.

Why You’ll Love This Recipe

I love sweet potato cookies because they bring something a little different to the cookie world. They’re moist without being cakey, sweet but not overly sugary, and packed with flavor from cinnamon, nutmeg, and vanilla. The sweet potato not only adds a beautiful color but also makes them soft and rich. I often make a batch for holiday cookie trays, but I’ve also made them as a quick dessert for guests—and they always disappear fast. Sweet Potato Cookie

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Mashed sweet potato (cooked and cooled)
All-purpose flour
Baking soda
Baking powder
Ground cinnamon
Nutmeg (optional)
Salt
Unsalted butter (or coconut oil), softened
Brown sugar
Granulated sugar
Egg
Vanilla extract

Optional add-ins:

Chopped pecans or walnuts
Mini chocolate chips
Raisins or dried cranberries

Directions

I start by preheating the oven to 350°F (175°C) and lining a baking sheet with parchment paper.
In one bowl, I whisk together the dry ingredients: flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
In a separate bowl, I cream the butter with both sugars until light and fluffy. Then I mix in the egg, vanilla, and mashed sweet potato until smooth.
I gradually add the dry ingredients into the wet mixture and stir until just combined. If I’m using nuts, chocolate chips, or dried fruit, I fold them in now.
I drop spoonfuls of the dough onto the baking sheet, spacing them a couple of inches apart.
I bake the cookies for 10–12 minutes, or until the edges are set and the centers are soft but not wet.
I let them cool on the baking sheet for a few minutes before transferring to a wire rack.

Servings and timing

This recipe makes about 20–24 cookies, depending on the size. Prep time is around 15 minutes, and they bake in 10–12 minutes. I usually have a batch ready to enjoy in under 30 minutes.

Variations

Sometimes I swap part of the flour for whole wheat or oat flour for a heartier cookie. I’ve also used maple syrup or honey in place of some of the sugar for a more natural sweetness. If I want a vegan version, I use coconut oil instead of butter and a flax egg in place of the regular egg.

storage/reheating

I store these cookies in an airtight container at room temperature for up to 4 days. If I want to keep them longer, I freeze them in a single layer, then transfer to a freezer bag. They thaw quickly and stay soft. I don’t usually reheat them, but a few seconds in the microwave makes them extra tender. Sweet Potato Cookie

FAQs

Do I need to cook the sweet potato first?

Yes, I always cook and mash the sweet potato ahead of time. Roasting brings out the most flavor, but steaming or boiling works too.

Can I use canned sweet potato puree?

Absolutely. I just make sure it’s plain, not the pre-sweetened pie filling.

Why are my cookies too soft?

These cookies are meant to be soft, but if they feel underdone, I check that I didn’t add too much mashed sweet potato. A little extra baking time (1–2 minutes) helps firm them up.

Can I make the dough ahead of time?

Yes, I often chill the dough for up to 24 hours before baking. It helps the flavors develop and makes the cookies slightly thicker.

What goes well with sweet potato cookies?

I love pairing them with a cup of tea or coffee. A drizzle of cream cheese glaze or a spread of nut butter also takes them up a notch.

Conclusion

Sweet potato cookies are a soft, spiced treat that always feels like a warm hug. I love how easy they are to make, how customizable the recipe is, and how they offer a fun twist on traditional cookies. Whether I’m baking for a gathering or just to satisfy a craving, these cookies always bring comfort and joy.