Sweet Potato Cookies

5 from 1 vote

Sweet potato cookies are an absolutely delightful treat! Soft, light, and super delicious, they have a touch of warm spice and a perfectly crunchy pecan topping.

Prep Time5

Cook Time30

Total Time35

Course: Baking, Dessert

Cuisine: American

Servings: servings

Calories: 170kcal

Author: Radwa

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.

Notes

Store at room temperature for 2–3 days in an airtight container or refrigerate up to 1 week.

Nutrition