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If you’re looking for a cozy treat that brings out the natural sweetness and warmth of fall, this Sweet Potato Cookies Recipe is an absolute must-try. These cookies blend the mellow, earthy flavor of mashed sweet potatoes with the crunch of pecans and a hint of vanilla, creating a soft, tender cookie that’s perfectly balanced between chewy and crispy. Whether you’re packing snacks for the kids, impressing guests, or simply indulging your sweet tooth, these delightful cookies offer a comforting twist on traditional favorites with rich color, moist texture, and a subtle sweetness that everyone will adore.
Ingredients You’ll Need
Gathering the right ingredients for your Sweet Potato Cookies Recipe is wonderfully simple, yet each plays an important role in bringing out the perfect taste and texture of these cookies. From the natural sweetness and moisture of cooked sweet potatoes to the buttery richness and crunchy pecans, every component works harmoniously to make this recipe shine.
- 1 cup firmly packed light brown sugar: Adds warmth and depth of sweetness with a slight molasses flavor.
- 1 cup white sugar: Balances the brown sugar with a clean, crisp sweetness.
- 1 teaspoon baking soda: Helps the cookies rise and achieve that tender crumb.
- 2 1/2 cups all-purpose flour: The base structure that ensures a soft but sturdy cookie.
- 1 cup cooked, mashed sweet potatoes: The star ingredient providing moisture, subtle sweetness, and beautiful color.
- 2 large eggs, room temperature: Binds the dough and contributes to a rich texture.
- 1/2 cup unsalted butter, melted: Adds lush creaminess and a slight crisp edge when baked.
- 1 teaspoon vanilla extract or flavoring: Enhances the overall flavor with a fragrant sweetness.
- 1 cup chopped pecans: Brings a lovely crunch and nutty flavor contrast.
- Optional: chopped pecans and turbinado sugar for topping: Adds extra texture and sparkle on top.
How to Make Sweet Potato Cookies Recipe
Step 1: Prepare Your Oven and Baking Sheet
Start by preheating your oven to 350°F and lining a cookie sheet with parchment paper or a nonstick silicone baking mat. This step ensures your cookies bake evenly and don’t stick, making removal a breeze once they’re golden and tempting.
Step 2: Combine the Dry Ingredients
In a large bowl, mix the brown sugar, white sugar, baking soda, and all-purpose flour until well combined. This dry mix is essential to evenly distribute the rising agent and sugars, setting the stage for perfectly textured cookies with lovely sweetness throughout.
Step 3: Add the Wet Ingredients and Nuts
Now stir in the cooked mashed sweet potatoes, eggs, melted butter, vanilla extract, and chopped pecans. The sweet potatoes add luscious moisture that keeps these cookies soft and irresistible, while the nuts bring delightful crunch and depth of flavor.
Step 4: Portion and Top the Cookies
Use a small cookie scoop or spoon to drop dough balls onto your prepared baking sheet. If you like, sprinkle a few extra chopped pecans and a pinch of turbinado sugar on top of each dough ball. This not only looks beautiful but gives an additional textural contrast after baking.
Step 5: Bake and Cool
Bake your cookies for 10 to 12 minutes, or until they turn golden brown around the edges. The aroma that fills your kitchen at this point is simply irresistible! Once baked, transfer them to a wire rack to cool — this helps them set perfectly without losing their soft center.
How to Serve Sweet Potato Cookies Recipe
Garnishes
For an eye-catching finish, dust your Sweet Potato Cookies with a light sprinkle of powdered sugar or a drizzle of honey glaze. Fresh whipped cream or a dollop of cinnamon-spiced butter also pairs wonderfully, enhancing the warm autumnal flavors in every bite.
Side Dishes
These cookies are fabulous alongside a cup of hot spiced tea or a creamy latte. They also complement a scoop of vanilla ice cream beautifully if you want to serve them as an indulgent dessert, turning a simple snack into a celebration of flavors.
Creative Ways to Present
For gatherings, stack the cookies between layers of parchment paper in a pretty tin or glass jar for a charming homemade gift. Or try sandwiching them with a smear of maple cream cheese frosting to turn them into show-stopping little treats that everyone will rave about.
Make Ahead and Storage
Storing Leftovers
Sweet Potato Cookies stay fresh at room temperature for up to 3 days when stored in an airtight container. Keep them away from heat and humidity to maintain their tender texture and delightful flavor.
Freezing
If you want to make these cookies ahead of time or keep a stash on hand, wrap them tightly and freeze for up to 2 months. Thaw them on the counter before serving for a freshly baked taste anytime you crave a comforting bite.
Reheating
To enjoy warm cookies, pop them in a preheated oven at 300°F for 5-7 minutes or microwave for about 15 seconds. This softens them pleasantly and revives their fresh-from-the-oven charm.
FAQs
Can I substitute sweet potato with pumpkin in this recipe?
Absolutely! Pumpkin puree works well as a substitute and will still provide moisture and subtle sweetness, though expect a slightly different flavor profile. It’s a great variation especially during pumpkin season.
Do I need to peel the sweet potatoes before mashing them?
It’s best to peel your sweet potatoes to ensure a smooth, consistent dough texture. The skin might add unwanted texture or bitterness, which can affect the final cookie.
Can I use walnuts instead of pecans?
Yes, walnuts make a great alternative to pecans and will add a similar crunch with a slightly earthier flavor. Feel free to swap based on your preference or what you have available.
Are these cookies gluten-free?
The recipe calls for all-purpose flour, so it isn’t gluten-free as is. However, you can experiment by substituting a gluten-free baking blend to make these cookies suitable for gluten-sensitive eaters.
How do I make my Sweet Potato Cookies softer?
To keep them soft, be careful not to overbake; removing the cookies as soon as the edges turn golden helps maintain a chewy center. Storing them properly and reheating gently also keeps them tender longer.
Final Thoughts
This Sweet Potato Cookies Recipe brings a wonderful twist to your cookie jar, combining wholesome ingredients with comforting flavors that feel like a warm hug. I hope you enjoy baking and sharing these sweet, nutty bites as much as I do. Trust me, once you try them, they’ll become a fast favorite in your home too!
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Print
Sweet Potato Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Sweet Potato Cookies combine the natural sweetness and moisture of cooked sweet potatoes with the rich flavors of brown and white sugar, pecans, and warm vanilla. Soft and chewy with a delightful hint of nuttiness, these cookies are perfect for fall baking or any time you want a comforting, hearty treat.
Ingredients
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 and Toppings
- 1 cup chopped pecans
- Optional: chopped pecans and turbinado sugar for topping
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper or a nonstick silicone baking mat to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large mixing bowl, combine the light brown sugar, white sugar, baking soda, and all-purpose flour. Stir these together until they are well incorporated.
- Add Wet Ingredients and Nuts: To the dry mixture, add the cooked mashed sweet potatoes, room temperature eggs, melted unsalted butter, vanilla extract, and chopped pecans. Stir all the ingredients together until just combined, forming a cookie dough.
- Portion the Dough: Using a small cookie scoop or spoon, drop balls of dough onto the prepared cookie sheet, spacing them evenly apart. If desired, sprinkle extra chopped pecans and turbinado sugar on top of each dough ball to add texture and sweetness.
- Bake the Cookies: Bake in the preheated oven for 10-12 minutes or until the cookies turn golden brown around the edges. The centers should appear set but still soft.
- Cool and Store: Remove the cookies from the oven and transfer them onto a wire rack to cool completely. Store cooled cookies at room temperature in an airtight container for up to 3 days to maintain freshness.
Notes
- Ensure the sweet potatoes are fully cooked and mashed smoothly for the best texture.
- Room temperature eggs help the dough combine better and create a consistent texture.
- You can substitute pecans with walnuts or leave them out for a nut-free version.
- If you prefer crunchier cookies, bake for an additional 1-2 minutes, but watch carefully to avoid burning.
- For longer storage, freeze baked cookies in an airtight container for up to 2 months.
