Sweet Potato Cookies
Soft, chewy, and bursting with cozy fall flavors, these Sweet Potato Cookies are a delicious twist on traditional cookie recipes. Made with creamy mashed sweet potato, warm cinnamon, and a hint of nutmeg, these cookies deliver a perfectly spiced sweetness that's both comforting and unique. The optional addition of rolled oats and chopped pecans or walnuts adds a delightful crunch and texture, making each bite irresistibly satisfying. Quick to prepare with only 20 minutes of prep time and a short bake, these cookies are perfect for cozy gatherings, holiday treats, or anytime snacking. Plus, they stay moist and fresh for up to five days, thanks to the naturally moist sweet potato base. Whether you're a fall-baking fan or a cookie connoisseur, this recipe is a must-try for its rich flavor, easy preparation, and seasonal charm.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup sweet potato (mashed)
- 1.5 cups all-purpose flour
- 0.5 cup brown sugar
- 0.25 cup granulated sugar
- 0.5 cup unsalted butter (softened)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 0.5 cup rolled oats (optional)
- 0.5 cup chopped pecans or walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This should take about 2-3 minutes using a hand or stand mixer on medium speed.
Beat in the egg, then add the vanilla extract and mashed sweet potato. Mix until thoroughly combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, cinnamon, nutmeg, and salt.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
If desired, fold in the rolled oats and/or chopped nuts using a spatula for added texture and flavor.
Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may still look soft, which is fine.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Nutrition Facts
Calories |
2854 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.3 g | 191% | |
| Saturated Fat | 67.3 g | 336% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 478 mg | 159% | |
| Sodium | 1282 mg | 56% | |
| Total Carbohydrate | 347.3 g | 126% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 139.2 g | ||
| Protein | 42.4 g | 85% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 306 mg | 24% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 1306 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
