Description
These Sweet Potato Cookies are a delightful treat combining the natural sweetness and moisture of cooked sweet potatoes with the richness of brown and white sugars, pecans, and warm vanilla. Baked to a golden brown, they offer a soft, chewy texture with a hint of crunch from the nuts, perfect for a cozy snack or dessert.
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 allow 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 thoroughly until the mixture is uniform, ensuring the baking soda is evenly distributed.
- Add Wet Ingredients and Nuts: Add the cooked, mashed sweet potatoes, eggs, melted unsalted butter, vanilla extract, and chopped pecans to the dry mixture. Stir gently but thoroughly until all ingredients are fully incorporated into a consistent dough.
- Shape Cookie Dough: Using a small cookie scoop or spoon, portion out the dough onto the prepared cookie sheet, spacing them evenly. If desired, sprinkle extra chopped pecans and turbinado sugar on each dough ball to add texture and sweetness.
- Bake Cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes. Bake until the cookies turn golden brown around the edges but remain soft inside.
- Cool and Store: Remove the cookies from the oven and transfer them to a wire rack to cool completely. Once cooled, store the cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
Notes
- Make sure the sweet potatoes are well mashed to avoid lumps in the cookie dough.
- For best texture, use unsalted butter and melt it but don’t let it get too hot before mixing.
- Feel free to substitute chopped walnuts or almonds for pecans if preferred.
- For longer storage, freeze the baked cookies in an airtight container for up to one month.
- Room temperature eggs mix better with other ingredients and help achieve optimal texture.
