Description
Delightfully soft and flavorful Sweet Potato Cookies are a perfect fall treat, combining the natural sweetness and moisture of mashed sweet potatoes with warm brown sugar and crunchy pecans. These cookies bake to a golden brown with a tender texture and a hint of vanilla, making them an irresistible snack for any occasion.
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
Additional Ingredients
- 1 cup chopped pecans
- Optional: chopped pecans and turbinado sugar for topping
Instructions
- Prepare Oven and Baking Sheet: Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper or a nonstick silicone baking mat to prevent sticking. Set it aside for later use.
- 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 the mixture is evenly blended.
- Add Wet Ingredients and Nuts: To the dry mixture, add the cooked mashed sweet potatoes, eggs at room temperature, melted unsalted butter, vanilla extract, and chopped pecans. Stir thoroughly until all ingredients are well integrated into a uniform dough.
- Form Cookies on Sheet: Using a small cookie scoop or spoon, portion dough balls evenly onto the prepared baking sheet. If desired, lightly sprinkle additional chopped pecans and turbinado sugar atop each dough ball to add extra texture and sweetness.
- Bake and Cool: Bake the cookies in the preheated oven for 10 to 12 minutes or until they turn a lovely golden brown color. Once baked, transfer the cookies to a wire rack to cool completely. Store them at room temperature in an airtight container for up to 3 days to maintain freshness.
Notes
- Ensure the eggs are at room temperature for better dough consistency.
- You can adjust the amount of nuts or omit them for a nut-free version.
- Use fresh cooked sweet potatoes for best flavor and moisture.
- Store the cookies in an airtight container to keep them soft and fresh.
- Optional toppings like turbinado sugar add a nice crunch and sweetness contrast.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
