Sweet Potato Cookies are the ultimate holiday cookies. They are soft and fluffy with the hint of chocolate chips. You will love these simple ingredient cookies.
These sweet potato cookies start with baked fresh sweet potatoes and combined with warm spices. They are the best holiday cookie recipe with amazing texture. If you love the flavor of sweet potato, try Sweet Potato Pie Recipe and Sweet Potato Pie Bars.
For more fun cookie recipes, we also love Ooey Gooey Butter Cookies, Chocolate Chip Pretzel Cookies and Butterscotch Cornflake Cookies.
Table of contents
Why this recipe works
It’s a soft, fluffy and delicious cookie recipe to make for the holidays. The entire recipe is very easy. Each bite has all the flavors of the season.
You might also like 21 Delicious Bacon Desserts.
Ingredients
- Medium Sweet Potatoes
- All Purpose Flour
- Rolled Oats
- Baking Powder
- Ground Cinnamon
- Butter (softened)
- Brown Sugar
- Granulated Sugar
- Chocolate Chips
- Chopped Pecans
Get the complete ingredients at the bottom.
Variations
- Make Recipe Gluten-Free – If you prefer to make this recipe gluten free, you can use gluten free flour and oats.
- Butternut Squash – Instead of using sweet potatoes you can also use butternut squash. It has a natural sweetness that make the best cookies.
- Seasoning – Feel free to add in other warm spices to this cookie recipe. Baking Powder, Baking soda, Cinnamon and nutmeg make the perfect combination. You can even add in pumpkin pie spice for a delicious pumpkin flavor.
- Chocolate Chips – We used milk chocolate chips to make this recipe, but you can easily use dark chocolate chips. Another options would be peanut butter chips or butterscotch chips.
- Nuts – Chopped nuts make a great addition, but you can omit them if you prefer.
How to Make Sweet Potato Cookies
- Step 1 – Prepare Sweet Potatoes – Poke the sweet potatoes with a fork and wrap in foil. Bake at 400 degrees for 45-50 minutes until the potatoes are soft. You may need more cook time depending on the size of your sweet potatoes.
- Step 2 – Mash Sweet Potatoes – Allow the sweet potatoes to cool. Then remove the foil and the skin from the sweet potatoes. Place in a bowl and mash the sweet potatoes.
- Step 3 – Reduce Temperature – Reduce the oven temperature down to 350 degrees Fahrenheit.
Step 4. In a separate large bowl, whisk together the flour, and baking powder.
Step 5. Then add in the rolling oats, salt and cinnamon.
Step 6. Mix in the ground ginger.
Step 7. Combine the dry ingredients together.
Step 8. In a different bowl, beat together the butter, brown sugar and granulated sugar. Combine with a hand held or stand up mixer until combined and smooth.
Step 9. Then add in the egg and vanilla extract and mix until combined. Then add in the mashed sweet potato and mix until smooth.
Step 10. Combine dry ingredients with wet ingredients Stir the flour mixture into the sweet potato mixture by hand with a wooden or plastic spoon until just combined (do not over mix).
Step 11. Gently stir in the chopped pecans and chocolate chips.
Step 12. Use a cookie scoop or tablespoon to place the cookie dough on baking sheet.
Step 13. Bake for 10-12 minutes until the edges of the cookies are set. Let the cookies cool on the baking sheet for 20 minutes. Then move them to a wire rack to cool completely.
Recipe Tips
- Sweet Potatoes – Bake the sweet potatoes in oven at 350 degrees up to 400 degrees. We usually bake them for about 45 minutes but cooking time will change depending on the size of your sweet potatoes. I try to get them about the same size.
- Baking Sheets – Line the baking sheets with parchment paper for easy cleanup.
- Cool Sweet Potatoes – Cool the sweet potatoes completely before mixing with other ingredients. Then they are ready to be mashed and the skin removed.
- Combining Ingredients – Combine the dry and wet ingredients together until everything is completely mixed together. Combine with wooden spoon for best results in a large mixing bowl.
- Scoop Cookies – To get the cookies about the same size, we recommend using a cookie scoop.
- Baking Cookies – Bake the cookies until the edges are golden brown. It usually takes about 10 minutes. Make sure to not over bake the cookies as they will finish cookie after removing from the oven. Place on cooling rack to cool the cookies.
FAQs
If you prefer, you can use canned sweet puree to make this recipe. You can easily find these at your local grocery store.
Yes, we love preparing these cookies ahead of time and then freeze. It helps to cut down on holiday baking. You can freeze the cookie dough or baked cookies.
You can flash freeze both the dough or the baked cookies by placing on a baking sheet. Then freeze for about an hour, then store in a freezer container for up to 3 months.
Store the leftover cookies in an airtight container or bag at room temperature for up to 1 week. Place a piece of bread in the container with the cookies to keep them soft.
More Easy Cookie Recipes
- Chocolate Chip Walnut Cookies Recipe
- Pumpkin Sugar Cookies
- Christmas Cowboy Cookies
- Potato Chip Cookies Recipe
- Peanut Butter Cookies Recipe
- Cookies and Cream Cookies
It’s your turn to try these delicious cookies. Please leave a comment and star rating once you do.
Sweet Potato Cookies
Ingredients
- 2 Medium Sweet Potatoes
- 2 cups All Purpose Flour
- 1 1/2 cups Rolled Oats
- 1 teaspoon Baking Powder
- 2 teaspoons Ground Cinnamon
- 1/4 teaspoon Ground Ginger
- 1/2 teaspoon Salt
- 1/2 cup Butter softened
- 1/2 cup Brown Sugar
- 1/2 cup Granulated Sugar
- 1 Large Egg
- 1 teaspoon Vanilla Extract
- 1 1/2 cups Chocolate Chips
- 1/4 cup Chopped Pecans
Instructions
- Poke the sweet potatoes with a fork and wrap in foil. Bake at 400 degrees for 45-50 minutes until the potatoes are soft. You may need more cook time depending on the size of your sweet potatoes.
- Allow the sweet potatoes to cool. Then remove the foil and the skin from the sweet potatoes. Place in a bowl and mash the sweet potatoes.
- Reduce the oven temperature down to 350 degrees Fahrenheit.
- In a separate bowl, whisk together the flour, rolled oats, baking powder, salt, cinnamon and ground ginger.
- In a different bowl, beat together the butter, brown sugar and granulated sugar with a hand held or stand up mixer until combined and smooth. Then add in the egg and vanilla extract and mix until combined. Then add in the mashed sweet potato and mix until smooth.
- Stir the flour mixture into the sweet potato mixer by hand with a wooden or plastic spoon until just combined (do not over mix).
- Gently stir in the chopped pecans and chocolate chips.
- Use a cookie scoop or tablespoon to place the cookie dough on baking sheet.
- Bake for 10-12 minutes until the edges of the cookies are set. Be careful not to overcook. The cookies may still look soft in the middle but they will continue to cook as they sit.
- Let the cookies cool on the baking sheet for 20 minutes. Then move them to a wire rack to cool completely.
- Then the cookies are ready to serve and enjoy!
