Sweet Potato Cookies
Soft, spiced sweet potato cookies loaded with chocolate chips and pecans in every bite. Made with fresh or canned sweet potato, they're an easy, budget-friendly treat for the holidays.
Servings: 24
Calories: 209kcal
Cost: $8.42, $0.35 per serving.
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.
- Cream the butter and both sugars together for about 2 minutes, until light and fluffy. Beat in the egg, vanilla, and mashed sweet potato until smooth.
- Add the flour mixture and stir just until combined — the dough will be soft and a little sticky, more like a thick muffin batter than a typical cookie dough. That's normal; don't add extra flour to firm it up.
- 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!
Notes
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.
Nutrition
Calories: 209kcal | Carbohydrates: 32g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 119mg | Potassium: 109mg | Fiber: 2g | Sugar: 17g | Vitamin A: 2826IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg
