My sweet potato cookies have a soft and chewy texture; they are made with sweet potato, butter and semolina along with other few ingredients then topped with pecan for some crunchiness. They are absolutely amazing for breakfast or dessert; even kids love them so much, 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. This cookie recipe is a fantastic way to use the sweet potatoes leftovers you have in the fridge; consider making them, and I guarantee you won't regret it.
Sweet Potato Cookie Ingredients
Sweet potato cooked, peeled then mashed
Semolina flour
Sugar
Vanilla extract
Plain flour
Butter
Baking powder
Eggs
Pinch of salt
Topping
Pecan, chopped (optional)
How To Make These Chewy Sweet Potato Cookies
Preheat the oven to 170C.
Cook the sweet potato, peel then mash.
Mix flour, semolina, baking powder and salt then set aside.
In a bowl, cream the butter and sugar.
In a small bowl, whisk the eggs and vanilla extract well.
Add the eggs mixture to the butter mixture, mix.
Then, add the mashed sweet potato, mix.
After that stir in the flour mixture.
Line a baking sheet with parchment pepper.
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 28-30 minutes.
Let the cookies cool down.
Topping Alternatives
These sweet potato cookies are tasty plain, but 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 Dessert Recipes
Sweet Potato Cookies
Ingredients
- 1 cup sweet potato cooked, peeled then mashed
- 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.
- Cook the sweet potato, peel then mash.
- Mix flour, semolina, baking powder and salt then set aside.
- In a bowl, cream the butter and sugar.
- In a small bowl, whisk the eggs and vanilla extract well.
- Add the eggs mixture to the butter mixture, mix.
- Then, add the mashed sweet potato, mix.
- After that stir in the flour mixture.
- Line a baking sheet with parchment pepper.
- 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 28-30 minutes.
- Let the cookies cool down.
Nutrition
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