Name: Sweet Potato Cookies with Pecans Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1 cup firmly packed light brown sugar; 1 cup white sugar; 1 cup cooked, mashed sweet potatoes; 2 large eggs, room temperature; 1/2 cup unsalted butter, melted; 1 teaspoon vanilla extract or flavoring; 1 cup chopped pecans; Optional: chopped pecans and turbinado sugar for topping

Jump to Recipe· 4.9 from 11 reviews

I can’t wait to share this Sweet Potato Cookies with Pecans Recipe with you! These cookies are an absolute game-changer, especially if you love soft, flavorful treats that bring a little fall magic to your kitchen. The subtle sweetness of the mashed sweet potatoes combined with crunchy pecans makes for a unique cookie that’s moist and comforting—in short, everything you want when you’re craving a cozy snack.

Whether it’s for an afternoon coffee break, a lunchbox surprise, or a holiday gathering, these cookies hit that perfect sweet spot without feeling too heavy. I’ve made them countless times, and each batch disappears faster than I can snap a photo. Trust me, you’re going to want to keep this Sweet Potato Cookies with Pecans Recipe in your regular rotation.

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Why This Recipe Works

Moisture-boosting sweet potatoes: They add natural sweetness and keep the cookies tender without extra fat.
Perfect balance of sugars: Brown and white sugar combine for depth and just the right touch of caramel notes.
Pecans for crunch and warmth: Their buttery flavor complements the sweet potato beautifully and adds texture.
Simple ingredients, easy process: You don’t need any fancy techniques, so it’s approachable even on a busy day.

The image shows a wire cooling rack filled with dozen small, round cookies with a golden brown color. Each cookie has a slightly rough texture and is topped with small, uneven pieces of chopped nuts scattered on the surface. The rack sits on a wooden table, partially covered by a white cloth with red and pink patterns. A metal tool with a red, worn handle is placed next to the rack on the right side. The overall scene feels warm and rustic, with the cookies as the main focus. Photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

Let’s talk about the ingredients that make this Sweet Potato Cookies with Pecans Recipe so delightful. Each plays a role in texture, flavor, and that classic cookie feel—plus, I’ll share a few shopping tips to help you get the best results.

Light brown sugar: Adds moisture and a subtle molasses flavor that deepens the cookie’s overall taste.
White sugar: Balances sweetness and helps cookies spread just right.
Baking soda: The leavening agent that lifts the cookies to a tender, soft texture.
All-purpose flour: Provides structure without weighing down these tender cookies.
Cooked, mashed sweet potatoes: The star that adds natural sweetness, moisture, and a hint of earthiness—be sure to cook and mash beforehand for smooth consistency.
Large eggs: Bind everything together and add richness; bring to room temperature for even mixing.
Unsalted butter, melted: Gives the perfect fat content and flavor while keeping the dough easy to combine.
Vanilla extract or flavoring: Enhances all the flavors with a warm aromatic touch.
Chopped pecans: Add crunch and a toasty nutty flavor that complements the sweet potato beautifully.
Optional toppings (chopped pecans and turbinado sugar): For an extra textured and subtly crunchy finish if you want to get fancy!

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love making this Sweet Potato Cookies with Pecans Recipe my own by swapping or adding ingredients based on the season or what’s in my pantry. It’s so flexible—you can really put your personal spin on it and still come away with an amazing treat.

Variation: I sometimes add a pinch of cinnamon or nutmeg to bring a cozy, spiced flavor that pairs wonderfully with the sweet potato and pecans.
Dietary Adjustments: For a dairy-free version, swap melted butter with coconut oil—you’ll still get that lovely richness.
Sweetener Swap: Feel free to experiment with maple syrup or honey in place of some of the sugar for a natural, earthy sweetness.
Add-ins: Dried cranberries or orange zest add a nice zing when I want a little extra wow-factor in the cookie.

Step-by-Step: How I Make Sweet Potato Cookies with Pecans Recipe

Step 1: Prep Your Oven and Cookie Sheet

First things first — preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper or a silicone baking mat. This stops the cookies from sticking and helps them bake evenly, which is key for an even golden color and easy clean-up afterwards.

Step 2: Mix the Dry Ingredients

Grab a large bowl and whisk together the light brown sugar, white sugar, baking soda, and all-purpose flour. This ensures everything is evenly combined and the baking soda will distribute throughout your dough, giving you perfectly risen cookies.

Step 3: Add the Wet Ingredients and Nuts

Now, add the cooked mashed sweet potatoes, room temperature eggs, melted butter, and vanilla extract to the dry mixture. Stir gently but thoroughly until everything is well combined. Fold in the chopped pecans last so they’re evenly distributed without breaking up too much.

Step 4: Scoop and Optional Toppings

Using a small cookie scoop or tablespoon, portion the dough onto your prepared cookie sheet, spacing them about 2 inches apart. If you’re feeling fancy, sprinkle a little extra chopped pecans and a pinch of turbinado sugar on top of each cookie for a crunchy, eye-catching finish.

Step 5: Bake and Cool

Bake your cookies for 10 to 12 minutes. Keep a close eye toward the end — you want them golden brown but still soft in the center. Once done, transfer to a wire rack to cool completely before digging in or storing. Cooling helps them set up perfectly!

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Pro Tips for Making Sweet Potato Cookies with Pecans Recipe

Use mashed sweet potatoes that are smooth: Lumps can cause uneven texture, so I strain or mash really well after cooking.
Bring eggs to room temperature: This helps your dough mix more evenly and prevents clumping.
Don’t overbake: The cookies might seem soft right out of the oven but will firm up as they cool—this is key to keeping them tender.
Add toppings just before baking: Pecan pieces and turbinado sugar on top amplify crunch and add that little sparkle.

How to Serve Sweet Potato Cookies with Pecans Recipe

A round white plate holds about twenty golden brown cookies stacked loosely on top of each other, each cookie is topped with small pieces of chopped nuts that add a rough texture and a light brown color on the surface. The cookies have a slightly cracked, soft-looking texture with a dusting of sugar on top, giving a subtle sparkle. The plate is set on a white marbled surface, and there is a glimpse of a ribbon with red designs on the side. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually keep it simple and top finished cookies with a light dusting of powdered sugar or a drizzle of honey. But if I want to dress them up, a sprinkle of flaky sea salt right before serving enhances the sweetness in the best way.

Side Dishes

These cookies are fantastic alongside a hot cup of spiced chai or coffee—perfect for an afternoon snack. They’re also great paired with a scoop of vanilla ice cream for an easy dessert or alongside a warm cup of apple cider during chilly evenings.

Creative Ways to Present

For holidays or parties, I like to arrange these cookies on a rustic wooden board surrounded by fresh pecans and mini pumpkins for a harvest vibe. Wrapping a few in parchment and tying with twine makes an adorable edible gift too!

Make Ahead and Storage

Storing Leftovers

I usually store leftover cookies in an airtight container at room temperature for up to three days. To keep them soft, I add a slice of bread inside the container—it’s an old trick that really works to maintain moisture.

Freezing

If I want to save cookies for longer, I freeze the unbaked dough balls spaced on a baking tray. Once frozen solid, I transfer them to a ziplock bag, so I can bake fresh cookies whenever the craving hits—no thawing needed, just add a couple of minutes to bake time.

Reheating

For warming leftovers, I pop them in the microwave for 10-15 seconds or refresh them in a 300°F oven for 5 minutes. This brings back that freshly baked softness and flavor, making them taste like they just came out of the oven.

FAQs

Can I use canned sweet potatoes for this Sweet Potato Cookies with Pecans Recipe?

Yes, canned sweet potatoes can work in a pinch! Just make sure to drain and mash them thoroughly so there’s no excess liquid, which could affect dough consistency. Freshly cooked usually yields the best texture and flavor, but canned is a convenient alternative.
How do I make these cookies gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend that has xanthan gum or another binding agent. I recommend one formulated for baking to keep the texture soft and chewy, just like the original.
Can I add spices to this Sweet Potato Cookies with Pecans Recipe?

Absolutely! Cinnamon, nutmeg, or pumpkin pie spice are all fantastic options to enhance the warm flavors of sweet potato. I usually add about a teaspoon of cinnamon but adjust it to your liking.
What if I want a vegan version of these cookies?

For a vegan twist, use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and swap butter for coconut oil or vegan butter alternatives. Keep an eye on baking time as vegan versions might brown faster.

Final Thoughts

This Sweet Potato Cookies with Pecans Recipe has quickly become one of my favorite comfort treats to bake and share with friends. It’s simple enough for everyday baking yet special enough to impress anyone walking through the door. I love how it brings a cozy, homey feeling to my kitchen, and I’m sure you’ll enjoy making it as much as I do. So go ahead—grab those sweet potatoes and pecans, and bake a batch today. You’ll be so glad you did!