Sweet potato cookies are an absolutely delightful treat — soft, light, and perfectly sweet, with a warm hint of spice and a crunchy pecan topping.
Sweet Potato Cookies
If you love sweet potatoes or have some leftovers in your fridge, try making these easy and delicious sweet potato cookies!
They turn out wonderfully soft and flavorful — perfect for breakfast or dessert. Sweet potatoes are healthy and naturally sweet, and adding them to cookies not only boosts their nutritional value but also makes them extra tasty.
You'll Need
- Sweet potato: I use 2 large sweet potatoes.
- Semolina flour
- Ghee: To make this recipe dairy-free, substitute ghee for coconut oil.
- Sugar: I used white sugar; however, you can use brown sugar if you like.
- Pumpkin spice mix
- Vanilla extract: To flavor.
- All-purpose flour
- Cornstarch
- Baking powder: It makes the cookies a bit fluffy.
- Eggs: I used 2 large eggs, at room temperature.
- Pinch of salt
- Pecan: Optional for 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 / 340F and line a baking sheet with parchment paper.
One: Bake the sweet potato in the oven for 30-40 minutes or until tender, peel, and then mash them with a potato masher until smooth.
Two: In a small bowl, mix the dry ingredients: flour, cornstarch, semolina, baking powder, salt and pumpkin spice mix, then set aside.
Three: In a large bowl, cream the ghee and sugar.
Four: Whisk the eggs and vanilla extract well in a small bowl, then add the mixture to the ghee mixture.
Five: Add in the mashed sweet potato, and mix until combined.
Six: Now, fold in the flour mixture.
Tip: If the dough is too sticky, chill it for 1–2 hours; this will help it firm up.
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.
Helpful Tips
- Don’t use canned sweet potatoes: They contain too much moisture, which isn’t ideal for these cookies.
- Don’t overmix the batter: this helps keep the cookies soft instead of dense.
- To freeze them: Freeze raw cookie dough balls for up to 3 months; bake straight from frozen. However, you need to adjust the baking time by adding 2–3 minutes.
More Sweet Potato Recipes
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
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Sweet Potato Cookies
Equipment
- Mixing bowl
- Measuring spoons
- Measuring cups
- Cookie scoop
Ingredients
- 2 large sweet potatoes
- ¼ cup semolina
- ⅓ cup ghee
- ¾ cup granulated sugar
- 1 cup all purpose flour
- 1 teaspoon cornstarch
- 1 tablespoon baking powder
- ½ teaspoon pumpkin spice mix
- 2 eggs
- pinch of salt
- 1 teaspoon vanilla extract
- 1 tablespoon pecan chopped (optional)
Instructions
- Preheat the oven to 170C / 340F and line a baking sheet with parchment paper.
- Bake the sweet potatoes in the oven for 30-40 minutes or until tender, peel, and then mash them with a potato masher until smooth.
- In a small bowl, mix the dry ingredients: flour, cornstarch, semolina, baking powder, salt and pumpkin spice mix, then set aside.
- In a large mixing bowl, cream the ghee and sugar.
- In a small bowl, whisk the eggs and vanilla extract well.
- Add the eggs mixture to the ghee mixture, mix.
- Then, add the mashed sweet potato, mix. After that stir in the flour mixture.Tip: If the dough is too sticky, chill it for 1–2 hours; this will help it firm up.
- 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.
- Bake for 10-15 minutes. Let the cookies cool before serving.Tip: The cookies come out of the oven soft, so don't touch them for 5-10 minutes or until firm.
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