Sweet Potato Cookies Recipe
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
12 mins
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Total Time
27 mins
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Servings
24 cookies
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Calories
189 kcal
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Course
Dessert, Snacks, Baked Goods
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Cuisine
American
Sweet Potato Cookies Recipe
Description
The Sweet Potato Cookies Recipe begins by boiling sweet potato chunks until tender, then mashing them to form the wet base. A mixture of flour, rolled oats, baking soda, salt, and a blend of warm spices—cinnamon, nutmeg, cloves, and ginger—is prepared separately.
Butter and sugars are creamed, then combined with egg and vanilla before adding the cooled mashed sweet potato. The dry ingredients are folded into this mixture, followed by chocolate chips. The dough is scooped onto lined baking sheets and baked until the cookies develop slightly crisp outer edges but remain soft and moist inside.
The cookies balance earthy sweet potato flavor with aromatic spice and chocolate, making them suitable for seasonal treats or everyday snacking. Allowing them to cool on the baking sheet helps maintain their shape and texture before storing.
Store leftovers in a sealed container in the refrigerator for up to a week to preserve freshness.
Ingredients
- 2 medium sweet potato you'll need 2 cups mashed
- 2 cups all-purpose flour 240 g
- 1 ½ cups rolled oats 130 g
- 1 tsp baking soda
- 2 tsp ground cinnamon
- ½ tsp salt
- ¼ tsp each nutmeg ground
- ¼ tsp each cloves
- ¼ tsp each ginger
- ½ cup butter softened in the microwave for 20 seconds, 1 stick, 112 g, unsalted
- ½ cup brown sugar 110 g
- ½ cup white sugar 110 g
- 1 large egg
- 1 tsp vanilla extract 5 mL
- 1 ½ cups chocolate chips 250 g, or chunks
Instructions
- Mash Potatoes: Peel and chop sweet potatoes into chunks. Bring a large pot of water to a boil and add sweet potatoes, cooking for about 15 minutes, until fork tender. Drain water and mash potatoes, then set aside to cool a little. You'll need a total of 2 cups of mashed sweet potato.
- Dry Ingredients: In a medium bowl combine flour, oats, baking soda, salt, and spices. Set aside.
- Wet Ingredients: Combine butter and sugars until smooth, then add egg and vanilla. Once sweet potato has cooled off a bit (should be warm, not hot) add it to the sugar mixture.
- Dries + Wets: Stir flour mix into sweet potato mix, then fold in chocolate chips.
- Bake: Preheat oven to 350°F (175°C). Scoop dough onto a greased or parchment paper-lined baking sheet. Bake for 10 to 12 minutes, or until slightly crisp on the outside (do not over bake! They may look soft in the center - that’s perfect!)
- Cool: Let cool on the pan for 20 minutes before transferring to a container. For best results, gently squish each cookie with a spatula while they're still warm.
Notes
- Store leftover cookies in an airtight container in the refrigerator for up to 7 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 189 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 189kcal | 9% |
| Carbohydrates | 27.7g | 9% |
| Protein | 3g | 6% |
| Fat | 7.6g | 12% |
| Saturated Fat | 4.8g | 24% |
| Cholesterol | 20mg | 7% |
| Sodium | 146mg | 6% |
| Potassium | 78mg | 2% |
| Fiber | 1.6g | 6% |
| Sugar | 13.2g | 26% |
| Calcium | 20mg | 2% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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