Description
Delightfully soft and flavorful Sweet Potato Cookies made with mashed sweet potatoes, brown and white sugars, and crunchy pecans. These cookies are perfect for a cozy snack or holiday treat, offering a moist texture and warm, nutty flavors with a subtle sweetness.
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 ensure even baking. Set aside.
- Mix Dry Ingredients: In a large mixing bowl, combine the light brown sugar, white sugar, baking soda, and all-purpose flour. Stir these together thoroughly to distribute the baking soda and sugars evenly throughout the flour.
- Add Wet Ingredients and Nuts: To the dry ingredients, add the cooked and mashed sweet potatoes, room temperature eggs, melted unsalted butter, vanilla extract, and chopped pecans. Stir gently until all ingredients are well combined, forming a uniform cookie dough.
- Portion the Dough: Using a small cookie scoop or spoon, drop portions of the dough onto the prepared baking sheet, spacing them apart to allow for spreading. If desired, sprinkle additional chopped pecans and turbinado sugar on top of each cookie dough ball for extra texture and sweetness.
- Bake the Cookies: Place the cookie sheet in the preheated oven and bake for 10-12 minutes or until the cookies are golden brown around the edges but still soft in the center. Avoid overbaking to maintain a moist texture.
- 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 preserve freshness.
Notes
- Make sure the sweet potatoes are fully cooked and mashed smoothly for the best texture.
- Use room temperature eggs to ensure even mixing.
- Optional toppings like chopped pecans and turbinado sugar add extra crunch and sweetness.
- Store cookies in an airtight container to keep them soft and fresh.
- You can substitute walnuts for pecans if preferred.
