I had leftover sweet potato in the fridge, and I didn't know what to do with it. So, I decided to make these easy sweet potato cookies!
They turn out absolutely AMAZING! They were perfect for breakfast or dessert; even kids loved them, especially with their golden orange colour.
Sweet Potato Cookies
I love sweet potatoes so much, who doesn't! They are so healthy and naturally sweet. Adding them to cookies gives more nutritional value to these cookies and makes them tasty as well.
These cookies are rich and delicious. I made them super simple without any add-ins; I just topped them with chopped pecans for crunchiness.
You'll Need
- Sweet potato: I used leftover sweet potato. If you don't have leftovers, bake the sweet potato for 30-40 minutes or until tender, peel it, and then mash it.
Tip: If you don't have time to make your own homemade sweet potato puree You can use canned sweet potatoes.
- Semolina flour
- Sugar: I used white sugar; however, you can use brown sugar if you like.
- Vanilla extract: To flavor.
- Plain flour: Also called all-purpose flour.
- Butter: To make this recipe dairy-free, substitute butter for coconut oil.
- Baking powder: It makes the cookies a bit fluffy.
- Eggs: I used 2 large eggs, at room temperature.
- Pinch of salt
- Pecan: Optional fot topping!
“See the recipe card for full information on ingredients and quantities.”
How To Make Sweet Potato Cookies?
Before starting, Preheat the oven to 170C / 338F and line a baking sheet with parchment paper.
One: Bake the sweet potato in the oven until tender, peel, and then mash them with a potato masher.
Two: In a small bowl, mix the dry ingredients: flour, semolina, baking powder and salt, then set aside.
Three: In a large bowl, cream the butter and sugar.
Four: Whisk the eggs and vanilla extract well in a small bowl, then add the mixture to the butter mixture.
Five: Add in the mashed sweet potato, and mix until combined.
Six: Now, fold in the flour mixture.
Seven: Spoon the cookie dough into the baking sheet making 12 big cookies.
Eight: Sprinkle the chopped pecan over the cookies, then press gently on each cookie, trying to flatten it a bit.
Nine: Bake for 10-15 minutes. Let the baked cookies cool on a wire rack.
Tip: The cookies come out of the oven soft, so don't touch them for 5-10 minutes or until firm.
Topping Alternatives
If you need some topping suggestions, here you are:
- Chocolate glaze: Microwave 2 tablespoon chocolate + 1 teaspoon butter.
- Sugar glaze: Mix ½ cup powdered sugar + 1 tablespoon water.
- Cream cheese: Mix 3 tablespoon cream cheese + 2 tablespoon powdered sugar.
- Sprinkle some sugar powdered or ground cinnamon.
- Marshmallow fluff: Spread on the top.
- Nuts: Sprinkle any nuts you like on top of the cookies before baking.
More Cookie Recipes
- Peanut Butter Microwave Cookies (No Egg)
- Eggnog Cookies Recipe (Easy)
- Golden Syrup Cookies
- Kahk El Eid Recipe (Egyptian Eid Cookies)
- Butter Crunch Cookies With Corn flakes
- Danish Wedding Cookies
- Welsh Cookies - Welsh Cakes
More Sweet Potato Recipes
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Sweet Potato Cookies
Ingredients
- 1 cup sweet potato cooked, peeled, then mashed to puree
- ¼ cup semolina
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup plain flour
- ⅓ cup butter
- 1 tablespoon baking powder
- 2 eggs
- pinch of salt
Topping
- 1 tablespoon pecan chopped (optional)
Instructions
- Preheat the oven to 170C / 338F and line a baking sheet with parchment paper.
- Cook the sweet potato, peel then mash them until puree.1 cup sweet potato
- Mix flour, semolina, baking powder and salt then set aside.¼ cup semolina, 1 cup plain flour, 1 tablespoon baking powder, pinch of salt
- In a large mixing bowl, cream the butter and sugar.⅓ cup butter, ¾ cup granulated sugar
- In a small bowl, whisk the eggs and vanilla extract well.2 eggs, 1 teaspoon vanilla extract
- Add the eggs mixture to the butter mixture, mix.
- Then, add the mashed sweet potato, mix. After that stir in the flour mixture.1 cup sweet potato
- Spoon the batter in the baking sheet forming 12 big cookies.
- Sprinkle the chopped pecan over the cookies then press gently on each cookie trying to flatten it a bit.1 tablespoon pecan
- Bake for 10-15 minutes. Let the cookies cool before serving.
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