Description
Delightfully soft and flavorful Sweet Potato Cookies packed with warm spices and crunchy pecans. These cookies combine the natural sweetness and moisture of mashed sweet potatoes with rich brown sugar and a hint of vanilla for a cozy treat perfect for any occasion.
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 Pan: 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 easy cleanup.
- Mix Dry Ingredients: In a large bowl, combine the light brown sugar, white sugar, baking soda, and all-purpose flour. Stir thoroughly to distribute the baking soda evenly throughout the flour and sugars.
- Add Wet Ingredients and Nuts: Add the cooked, mashed sweet potatoes, eggs, melted butter, vanilla extract, and chopped pecans to the dry mixture. Stir until all ingredients are just combined; do not overmix to maintain cookie texture.
- Scoop Dough onto Sheet: Use a small cookie scoop or spoon to drop rounded balls of dough evenly spaced onto the prepared cookie sheet. Optionally, sprinkle some additional chopped pecans and turbinado sugar on top of each dough ball for extra crunch and sparkle.
- Bake Cookies: Place the cookie sheet in the preheated oven and bake for 10 to 12 minutes, or until the cookies turn golden brown around the edges.
- Cool: Remove the cookies from the oven and let them cool on a wire rack. Cooling helps to set their texture perfectly.
- Store: Once completely cooled, store the cookies in an airtight container at room temperature for up to 3 days to keep them fresh.
Notes
- Ensure the mashed sweet potatoes are well mashed and cooled before mixing to avoid scrambling the eggs.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Adjust baking time slightly if your oven runs hot or cool, checking cookies a minute or two earlier or later as needed.
- These cookies freeze well; layer them with parchment paper in an airtight container for up to 3 months.
