Description
Delightfully soft and flavorful Sweet Potato Cookies made with mashed sweet potatoes, brown and white sugar, and crunchy pecans. These cookies are perfect for a cozy snack or dessert with a hint of natural sweetness and moist texture.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup firmly packed light brown sugar
- 1 cup white sugar
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
- 1 cup chopped pecans
- Optional: chopped pecans and turbinado sugar for topping
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F and 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 bowl, combine the light brown sugar, white sugar, baking soda, and all-purpose flour. Stir until the mixture is well combined and uniform in texture.
- Add Wet Ingredients and Nuts: Stir in the cooked mashed sweet potatoes, eggs, melted butter, vanilla extract, and chopped pecans into the dry mixture, blending all ingredients thoroughly to form the cookie dough.
- Scoop Dough: Use a small cookie scoop to portion out the dough onto the prepared baking sheet. For extra texture and sweetness, sprinkle some additional chopped pecans and turbinado sugar on top of each dough ball if desired.
- Bake Cookies: Place the cookie sheet in the preheated oven and bake for 12 minutes or until the cookies turn golden brown around the edges.
- Cool and Store: Remove the cookies from the oven and transfer them to a wire rack to cool completely. Store cooled cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
Notes
- For softer cookies, avoid overbaking; remove cookies once edges are golden.
- You can substitute pecans with walnuts or leave nuts out for a nut-free version.
- If you prefer a spiced flavor, add 1 teaspoon cinnamon or pumpkin pie spice to the dry ingredients.
- Use room temperature eggs for better mixing and texture.
- Ensure sweet potatoes are fully cooked and mashed smoothly for consistent dough.
- For longer storage, freeze baked cookies in airtight containers for up to 1 month.
Nutrition
- Serving Size: 1 cookie
- Calories: 127 kcal
- Sugar: 12 g
- Sodium: 39 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.1 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 17 mg
