Sweet Potato Cookies Recipe
These easy sweet potato cookies are soft, chewy, and packed with cozy fall flavor in every bite! Made with sweet potato and simple pantry ingredients, they’re a delicious twist on classic homemade cookies. Perfect for fall baking, holiday treats, or satisfying your sweet tooth, this easy sweet potato cookie recipe is one you’ll want to make again and again.
Equipment
- 1 food processor
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
- 1 - 2 baking sheets
- 2 sheets parchment paper
- 1 medium (2 tablespoon, 30 ml) cookie scoop
Ingredients
- 3 medium sweet potatoes
- 2 cups (240 g) all purpose flour
- 1½ cups (120 g) quick cooking, old fashioned or rolled oats
- 2 teaspoons ground cinnamon
- 2 teaspoons pumpkin spice
- 1 teaspoon baking soda
- ½ teaspoon salt
- 10 tablespoons (141 g) cold unsalted butter, sliced
- ¾ cup (150 g) light brown sugar
- ½ cup (100 g) granulated sugar
- 1 large egg yolk
- 2 teaspoons (10 ml) vanilla extract
- 1½ - 2 cups chocolate chips, optional
Instructions
- Preheat the oven to 425 F (218 C). Line a baking sheet with parchment paper. Clean and dry 3 medium sweet potatoes. Pierce the sweet potatoes 5 - 6 times all around the potato. Roast for 40 - 45 minutes or until fork tender. Cool to room temperature, scoop out the sweet potato flesh into a food processor. Blend until smooth. Measure out 2 cups of pureed sweet potato. Alternatively, use canned sweet potato.3 medium sweet potatoes
- In a mixing bowl whisk together the flour, oats, baking soda, cinnamon, pumpkin pie spice and salt until well combined.2 cups (240 g) all purpose flour, 1½ cups (120 g) quick cooking, old fashioned or rolled oats, 2 teaspoons ground cinnamon , 2 teaspoons pumpkin spice, 1 teaspoon baking soda, ½ teaspoon salt
- In a microwave safe bowl heat slices of cold from the fridge butter for 30 seconds. The butter should be mostly solid with softened edges. Transfer the softened butter into a large mixing bowl fitted with a paddle attachment. Add the light brown sugar and granulated sugar. Mix the butter and sugars on medium speed for 2 - 3 minutes or until the butter and sugars are well combined.10 tablespoons (141 g) cold unsalted butter, sliced, ¾ cup (150 g) light brown sugar, ½ cup (100 g) granulated sugar
- On low, cream in the sweet potato puree, egg yolk and vanilla extract until smooth and well combined. With the mixer on low, add the dry ingredients and chocolate chips into the wet a little at a time. Mix until just combined.1 large egg yolk, 2 teaspoons (10 ml) vanilla extract , 1½ - 2 cups chocolate chips, optional
- Cover the cookie dough and transfer to the fridge to chill for 30 minutes - 2 hours. The longer the chill, the chewier and softer the cookie.
- Preheat the oven to 350 F (177 C) for about 30 minutes before baking the cookies. Line a large baking sheet with parchment paper. Using a medium cookie scoop (2 tablespoons, 30 ml), scoop the oatmeal sweet potato cookie dough into balls and place them onto the lined baking sheet about 3 inches (8 cm) apart. Top with more chocolate chips if you like.
- Bake the sweet potato cookies at 350 F (177 C) for 10 - 12 minutes or until the edges of the cookies are set. The center of the cookies will be slightly puffed up.
- Remove the cookies from the oven. Reshape any cookies using a biscuit or cookie cutter slightly wider than the cookie. Place the cutter over the cookies so the edges of the cookie are inside the cookie/ biscuit cutter. In a circular motion, gently nudge the edges back into a round shape. Cool the chewy oatmeal and sweet potato cookies on the baking sheet for 10 minutes. Then transfer to a cooling rack to cool completely to room temperature and enjoy.
Notes
Make Ahead: Prepare the sweet potato oat cookie dough to the chilling step. Store the cookie dough covered in the fridge for 1- 2 days. For longer cookie dough storage, transfer to the freezer. You can also make the sweet potato puree up to 3 days before using in the recipe. Preparing the sweet potato puree takes about 1 hour start to finish.
Store: Place the baked sweet potato cookies in an airtight container. Store at room temperature for up to one week.
Sweet Potato Cookies Troubleshooting Tips
- Cookies are too wet or mushy: Your sweet potato puree may contain too much moisture. Use thick puree and measure your ingredients carefully.
- Cookies are too cakey: Too much flour or excess moisture can create a cake-like texture. Measure flour accurately and avoid overmixing.
- Cookies are dry or crumbly: Too much flour or overbaking may be the problem. Measure carefully and avoid leaving the cookies in the oven too long.
- Cookies aren't spreading: The dough may be too thick or cold. Check your measurements and chill the dough only as directed in the recipe.
- Cookies spread too much: Warm dough or excess moisture may cause spreading. Try briefly chilling the dough and make sure your oven is fully preheated.
- Cookies are raw in the middle: They may need more baking time. Look for set edges and centers that are no longer wet.
- Cookies fall apart: They may be too fragile when warm. Let them cool on the baking sheet before transferring them to a cooling rack.
- Cookies aren't sweet enough: Sweet potatoes vary in natural sweetness. If needed, adjust the sugar slightly in your next batch, keeping in mind that sugar affects texture.
- Cookies don't stay soft: Avoid overbaking and store completely cooled cookies in an airtight container.
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