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Let me tell you, these Sweet Potato Cookies with Pecans are a total delight — soft, chewy, and just packed with cozy autumn vibes. They’re unlike your typical cookie thanks to the moist sweetness of mashed sweet potatoes, which gives them this incredible texture and subtle flavor you won’t find anywhere else. Honestly, once I made these, I couldn’t stop thinking about how perfect they are for a chilly afternoon paired with a hot cup of tea or coffee.

What makes this Sweet Potato Cookies with Pecans Recipe truly special is how wonderfully the pecans add a nutty crunch that balances the softness of the cookie. It’s a recipe that’s both a treat for your taste buds and surprisingly easy to whip up, so it’s fantastic for when you want something homemade but don’t want to fuss over complicated techniques. Trust me, you’ll want to have this one saved for holidays or anytime you’re craving that perfect fall cookie.

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Ingredients & Why They Work

Each ingredient in this Sweet Potato Cookies with Pecans Recipe plays an important role in flavor and texture. Picking quality sweet potatoes and fresh pecans will really elevate the final result, so here’s a quick rundown on what to keep an eye out for while shopping.

• Light Brown Sugar: Adds moisture and a rich caramel flavor that pairs perfectly with sweet potatoes.
• White Sugar: Balances sweetness and helps give the cookies a slight crispness on the edges.
• Baking Soda: Acts as a leavening agent that helps the cookies rise and become light.
• All-Purpose Flour: The main structure builder—make sure it’s fresh for the best texture.
• Cooked, Mashed Sweet Potatoes: The star ingredient, they bring natural sweetness and a tender crumb to the cookies. I like baking my sweet potatoes until soft for the best mash.
• Large Eggs: Help bind everything together and add richness to the dough.
• Unsalted Butter: Provides creaminess—melted butter keeps the dough soft and easy to scoop.
• Vanilla Extract: Enhances flavors and adds a subtle aromatic note.
• Chopped Pecans: Adds crunch and a toasty flavor; choose fresh pecans for the best taste.
• Optional Toppings (Chopped Pecans & Turbinado Sugar): These give a pretty, sparkly finish and a little extra texture on top.

Make It Your Way

I love making this Sweet Potato Cookies with Pecans Recipe my own by swapping in a few add-ins or changing up the nuts depending on what’s in my pantry. It’s a flexible recipe, so feel free to experiment a little—this is one cookie that’s forgiving and fun to customize.

• Variation: I sometimes swap pecans for walnuts or toasted almonds to mix up the nutty flavor. Pecans remain my favorite because they’re buttery and enhance the sweet potato’s natural sweetness.
• Dietary Mods: If you want to make them gluten-free, I’ve had good luck replacing all-purpose flour with a 1:1 gluten-free blend.
• Spice It Up: Adding a pinch of cinnamon or nutmeg can take these cookies to the next level during fall and winter months.
• Sweeten Differently: You can reduce white sugar slightly or add a drizzle of honey or maple syrup for a different kind of sweetness.

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

Step 1: Prep Your Oven & 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 keeps the cookies from sticking and helps them bake evenly without burning. Getting this ready upfront saves stress later.

Step 2: Mix Your Dry Ingredients Together

Grab a large bowl and combine your light brown sugar, white sugar, baking soda, and flour. Whisk or stir those together until everything’s well blended — this is key so your cookies bake evenly.

Step 3: Add Sweet Potatoes & Wet Ingredients

Now add the cooked, mashed sweet potatoes, eggs (make sure they’re at room temperature for easier mixing), melted butter, and vanilla extract. Stir gently but thoroughly until everything is combined. The dough will be a bit sticky but thick enough to hold its shape, which is exactly what you want.

Step 4: Fold in Those Pecans

Once your dough is ready, fold in the chopped pecans. They add the perfect crunch, so don’t be shy with them! If you like, save some to sprinkle on top along with a little turbinado sugar for some sparkle and extra texture.

Step 5: Scoop & Bake

Use a small cookie scoop or spoon to drop mounds of dough onto your prepared cookie sheet, spacing them about 2 inches apart. If adding topping pecans and turbinado sugar, sprinkle them now. Bake for 10-12 minutes or until the edges turn a lovely golden brown but the centers still look soft. This helps keep them chewy inside.

Step 6: Cool & Enjoy

Transfer your warm cookies to a wire rack and let them cool completely — this allows them to set perfectly. Then grab one, maybe with a glass of milk or your favorite warm drink, and enjoy all that comforting sweetness with a little nutty crunch.

How to Serve Sweet Potato Cookies with Pecans Recipe

Garnishes

I like to keep it classic by sprinkling a few extra chopped pecans and a little turbinado sugar on top before baking — it gives the cookies a pretty sparkle and adds a tiny extra crunch that’s just delightful. Sometimes, I’ll also dust them lightly with cinnamon sugar right after baking for a cozy spice finish.

Side Dishes

These cookies pair wonderfully with a warm latte or chai tea, or even a cold glass of milk for an afternoon snack. They’re great alongside a creamy bowl of pumpkin soup or a sharp cheddar cheese plate if you’re serving them as part of a fall-themed get-together.

Creative Ways to Present

For special occasions, I like to stack these cookies on a wooden board alongside fresh figs, a bowl of whipped cream, and honey drizzle. You can also place them in small cupcake liners and tie with twine as cute homemade gifts — they always get rave reviews!

Make Ahead and Storage

Storing Leftovers

Leftover Sweet Potato Cookies with Pecans keep best stored at room temperature in an airtight container. I recommend eating them within 3 days because that’s when they’re at their freshest and softest. Beyond that, they might start to dry out, but they’re still delicious with a cup of warm milk.

Freezing

Yes, you can freeze these cookies! Just place them in a single layer on a baking sheet and freeze until firm, then transfer to a freezer-safe container or bag. They’ll keep well for up to 2 months. When you’re ready, thaw them overnight at room temperature.

Reheating

To enjoy leftovers like freshly baked, I pop them in a preheated 300°F oven for about 5 minutes — this revives the crisp edges and soft centers beautifully. You can also microwave them for 10 seconds if you’re in a hurry, though the texture isn’t quite as nice.

FAQs

Final Thoughts

This Sweet Potato Cookies with Pecans Recipe holds a special place in my kitchen because it feels like a cozy hug in cookie form. I always get smiles when I bake them, and I hope you’ll feel that same warmth when you try it yourself. It’s the kind of recipe that’s easy to love, impossible to forget, and perfect for sharing with friends and family. Give it a go — I promise, you won’t regret it!

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