Description
Sweet potato cookies are soft, chewy, and warmly spiced treats made with mashed sweet potatoes. They offer a comforting texture and flavor that’s perfect year-round, with optional add-ins like nuts or chocolate chips for variety.
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)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, cream the butter with brown and granulated sugars until light and fluffy.
- Mix in the egg, vanilla extract, and mashed sweet potato until smooth.
- Gradually stir the dry ingredients into the wet mixture until just combined.
- Fold in any optional add-ins like nuts, chocolate chips, or dried fruit.
- Drop spoonfuls of dough onto the baking sheet, spacing them a couple of inches apart.
- Bake for 10–12 minutes, until the edges are set and centers are soft.
- Cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
- Use roasted sweet potato for best flavor, or canned puree (not pie filling).
- Chill the dough for thicker cookies and enhanced flavor.
- Swap part of the flour for whole wheat or oat flour for added nutrition.
- Replace butter and egg with coconut oil and flax egg for a vegan version.
- Store in an airtight container for up to 4 days or freeze for longer shelf life.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 95mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
