Description

Delightfully moist and flavorful Sweet Potato Cookies combine the natural sweetness of cooked mashed sweet potatoes with warm brown sugar and crunchy pecans. These soft-baked cookies are perfect for a comforting dessert or snack, boasting a tender texture and a hint of vanilla. Easy to prepare and perfect for the fall season or any time you crave a cozy 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

1 cup chopped pecans

Optional Toppings

Chopped pecans
Turbinado sugar

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Instructions

Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (177°C). Line a cookie sheet with parchment paper or a nonstick silicone baking mat to prevent sticking and for easy cleanup.
Mix Dry Ingredients: In a large mixing bowl, combine the light brown sugar, white sugar, baking soda, and all-purpose flour. Stir until well blended to ensure even distribution of ingredients.
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 everything together until fully combined into a dough.
Scoop Dough onto Sheet: Using a small cookie scoop or spoon, drop rounded balls of dough onto the prepared cookie sheet. For extra texture and sweetness, sprinkle additional chopped pecans and turbinado sugar on top of each cookie dough ball if desired.
Bake the Cookies: Place the cookie sheet in the preheated oven and bake for 10 to 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

You can substitute pecans with walnuts or omit the nuts entirely for a nut-free version.
Ensure the mashed sweet potatoes are well cooled before mixing to prevent the eggs from cooking prematurely.
For softer cookies, slightly underbake by a minute or two and allow to cool on the baking sheet.
These cookies freeze well; wrap tightly and freeze for up to 2 months.
Use room temperature eggs for better mixing and texture.