Description
These Sweet Potato Cookies are a delightful and moist treat combining the natural sweetness and creaminess of cooked sweet potatoes with crunchy pecans. Soft and chewy with a subtle hint of vanilla, these cookies are perfect for fall or any time you crave a comforting, homemade 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: Preheat your oven to 350°F (175°C) and prepare a cookie sheet by lining it with parchment paper or a nonstick silicone baking mat to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, combine the light brown sugar, white sugar, baking soda, and all-purpose flour. Stir them together until well mixed.
- Add Wet Ingredients: Add the cooked, mashed sweet potatoes, room temperature eggs, melted unsalted butter, vanilla extract, and chopped pecans to the dry mixture. Stir everything until well combined into a cookie dough.
- Scoop Dough: Using a small cookie scoop, form balls of dough and place them evenly spaced on the prepared cookie sheet. If desired, sprinkle additional chopped pecans and turbinado sugar on top of each cookie ball for extra crunch and sweetness.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes or until the edges are golden brown and the cookies are set.
- Cool and Store: Remove the cookies from the oven and allow them to cool on a wire rack. Once completely cooled, store the cookies in an airtight container at room temperature for up to 3 days.
Notes
- You can substitute the all-purpose flour with gluten-free flour blend to make these cookies gluten-free.
- Ensure the sweet potatoes are cooked and mashed smoothly for the best texture.
- The cookies keep best when stored in an airtight container at room temperature and are best eaten within 3 days.
- Adding turbinado sugar and pecans on top adds a nice crunchy texture to the cookies.
