Sweet Potato Pecan Cookies
Delight your taste buds with these irresistibly soft and spiced Sweet Potato Pecan Cookies, the perfect fusion of autumn flavors and nutty crunch. Made with creamy sweet potato puree and a warm blend of cinnamon and nutmeg, these cookies strike a harmonious balance of natural sweetness and cozy spices. Chopped pecans add a delightful texture, while a dusting of powdered sugar (optional) provides an elegant touch of sweetness. Quick and easy to prepare, these cookies bake up in just 12 minutes, making them ideal for holiday gatherings or a simple afternoon treat. Serve them warm with a mug of tea or coffee for the ultimate comfort food experience.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams Sweet potato puree
- 240 grams All-purpose flour
- 150 grams Brown sugar
- 115 grams Unsalted butter
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 100 grams Chopped pecans
- 30 grams Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
In a medium bowl, whisk together the flour, cinnamon, nutmeg, baking soda, and salt. Set aside.
In a large bowl, beat the unsalted butter and brown sugar together with a hand or stand mixer until the mixture is light and fluffy, about 2-3 minutes.
Add in the egg, vanilla extract, and sweet potato puree. Mix until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.
Fold in the chopped pecans using a spatula or wooden spoon.
Using a small cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are set and the cookies have a slightly golden color. The centers may still look soft, which is fine.
Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
If desired, sift powdered sugar over the cooled cookies for a touch of sweetness. Serve and enjoy!
Nutrition Facts
Calories |
3385 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.3 g | 232% | |
| Saturated Fat | 66.3 g | 332% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 474 mg | 158% | |
| Sodium | 1502 mg | 65% | |
| Total Carbohydrate | 417.8 g | 152% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 189.0 g | ||
| Protein | 44.8 g | 90% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 367 mg | 28% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 1659 mg | 35% | |
*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.
