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
Scale
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.
