If you have leftover sweet potato mash, or just sweet potatoes that need to be used up, this is the perfect option. They're soft, just sweet enough, and contain an extra boost of nutrients that you won't find in most cookies. If you need something fun for a Fall party or holiday gathering, grab some sweet potatoes!
Notes
- Variations: You can roll these cookies in whatever you like, but we tested this recipe with turbinado sugar, maple sugar, and chopped almonds. All of them were great!
- Tricky Bottoms: I like to gently lift the edge of a few cookies with a spatula around the 13-minute mark to make sure the bottoms are not getting too dark. Because the cookies are already brown, these cookies can be deceptive and you can quickly end up with burnt bottoms. Baking will vary depending on your pan and greasing method, so be cautious about your bake time.
Storage
Store in a sealed container on the counter for 3-4 days.
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Grace Says:
If you don't want to roll the cookies in chopped nuts, you can also incorporate them directly into the dough. Just add them in the last step of mixing, with the chocolate chips.
📖 Recipe
Sweet Potato Cookies
Soft, sweet cookies with warm autumn spices. Perfect for leftover sweet potato.
Ingredients
- 1 cup sweet potatoes, cooked and mashed (leftovers are great)
- 1 ½ cups flour
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon cardamom
- ¼ teaspoon allspice
- ½ teaspoon kosher salt
- 8 Tbl butter, softened
- ½ cup sugar
- ½ cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- ½ cup mini chocolate chips
- ¾ cup turbinado sugar, maple sugar, or finely chopped nuts for rolling
Instructions
- Whisk all the dry ingredients (flour, baking soda, cinnamon, ginger, cardamom, allspice, and salt) in a bowl together until blended.
- In your mixer or with a hand mixer, cream the butter, sugar, and brown sugar together until aerated and light in color. Then add the wet ingredients (sweet potato, eggs, and vanilla) to the butter and sugar mixture, and mix slowly to combine.
- Slowly mix the dry ingredients into the wet ingredients, and then finally fold in the chocolate chips. Refrigerate for 30 minutes, or up to overnight.
- When ready to bake, preheat the oven to 350℉ and line your cookie sheets with parchment paper (or grease lightly).
- Scoop out the cookies and roll them into balls with your hands, so they are about 1 ½" across. Place them on the cookie sheet about 3" apart. If the cookies seem to be too soft or are sticking to your hands, put the dough back in the fridge for another 15-20 minutes and then continue.
- Roll the cookie balls in the sugar or nuts of your choice, coating them all the way around. If you can, I also recommend putting the entire tray in the fridge after they are rolled for 15 minutes before baking. This will prevent them from spreading too much.
- Bake for 15-18 minutes. Check them frequently after the 15-minute mark to ensure the bottoms are not burning. You will see they are darker around the edges and have puffed up nicely when they're ready.
- Carefully transfer them to a cooling rack. If they're too soft and fragile to move immediately out of the oven, you can let them rest on the pan for another 2-3 minutes before moving them.
Did you make this recipe? Let me know!