Description
Delightfully soft and flavorful sweet potato cookies made with mashed sweet potatoes, a blend of sugars, and chopped pecans. These cookies are perfect for a cozy treat or sharing at gatherings, offering a unique twist on traditional cookie recipes with the warm notes of sweet potato and vanilla.
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 Topping
- 1 cup chopped pecans
- optional: chopped pecans and turbinado sugar for topping
Instructions
- Preheat Oven: Preheat the oven to 350°F and line a cookie sheet with parchment paper or a nonstick silicone baking mat. Set aside.
- Mix Dry Ingredients: In a large bowl, combine the brown sugar, white sugar, baking soda, and all-purpose flour until well mixed.
- Add Wet Ingredients and Nuts: Add the mashed sweet potatoes, eggs, melted butter, vanilla extract, and chopped pecans to the dry ingredients. Stir gently until all ingredients are thoroughly combined to form the cookie dough.
- Portion the Dough: Using a small cookie scoop, drop the dough onto the prepared cookie sheet. If desired, sprinkle extra chopped pecans and turbinado sugar on top of each cookie dough ball for added texture and sweetness.
- Bake Cookies: Bake in the preheated oven for 12 minutes, or until the cookies are golden brown around the edges.
- Cool and Store: Remove the cookies from the oven and allow them to cool on a wire rack. Once cooled, store the cookies in an airtight container at room temperature for up to 3 days.
Notes
- Ensure the sweet potatoes are cooked and mashed smoothly for the best texture in the cookies.
- Room temperature eggs help integrate the ingredients more easily and ensure even baking.
- To keep cookies fresh longer, you can store them in the refrigerator for up to a week or freeze them for up to 3 months.
- Substitute pecans with walnuts or almonds if preferred or for a different flavor profile.
- If you want a softer cookie, reduce baking time slightly; for crispier cookies, add 1-2 minutes to baking time.
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
