Description
These Sweet Potato Cookies are a delightful twist on classic cookies, combining the natural sweetness and moisture of mashed sweet potatoes with the crunch of pecans. Perfectly balanced with brown and white sugars, flavored with vanilla, and baked to golden perfection, these cookies offer a soft texture and rich taste that’s ideal for snack time 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 & Toppings
- 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 the prepared pan aside to use later.
- Mix Dry Ingredients: In a large bowl, combine the light brown sugar, white sugar, baking soda, and all-purpose flour thoroughly until well blended, creating the cookie dry mix.
- Add Wet Ingredients and Nuts: To the dry mix, add the mashed sweet potatoes, room temperature eggs, melted unsalted butter, vanilla extract, and the chopped pecans. Stir everything together until the dough is evenly combined.
- Form Cookies: Using a small cookie scoop, portion out the dough onto the prepared cookie sheet. If desired, sprinkle additional chopped pecans and turbinado sugar on top of each dough ball for extra crunch and sweetness.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes or until they turn golden brown around the edges and set in the middle.
- Cool and Store: Remove the cookies from the oven and transfer them to a wire rack to cool completely. Once cooled, store at room temperature in an airtight container for up to 3 days to maintain freshness.
Notes
- Ensure eggs are at room temperature before mixing to help with dough consistency.
- Using cooked and mashed sweet potatoes adds moisture and natural sweetness to the cookies.
- For extra texture, toast pecans lightly before adding them to the dough.
- Turbinado sugar on top adds a delightful crunch and a touch of caramel flavor.
- Store cookies in an airtight container at room temperature; they are best consumed within 3 days.
