Sweet Potato Cookies Recipe

Yields: About 24 cookies
Prep Time: 20 minutes
Cook Time: 10-12 minutes per batch


  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 cup cooked, mashed sweet potato (from about 1 large sweet potato)
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • Optional: 1/2 cup chopped pecans, walnuts, or chocolate chips


Getting Started:

  • Prep the sweet potato: Peel, cube, and boil or roast your sweet potato until very tender. Mash thoroughly with a fork or potato masher. Measure out 1 cup and let cool.
  • Preheat oven: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper or silicone baking mats.

Making the Dough:

  • Cream the butter and sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
  • Add wet ingredients: Beat in the mashed sweet potato, egg, and vanilla extract until well combined.
  • Whisk dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  • Combine the mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until just combined (do not overmix).
  • Add mix-ins (optional): Gently fold in any desired mix-ins like chopped nuts or chocolate chips.

Baking the Cookies:

  • Scoop the dough: Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  • Bake: Bake for 10-12 minutes, or until the edges are set and the cookies are slightly golden brown.
  • Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.


  • Make sure your sweet potato is fully cooked. A fork should pierce it easily.
  • Use room-temperature ingredients for optimal results.
  • For extra-chewy cookies, slightly underbake them. They will firm up as they cool.
  • Experiment with add-ins! Try dried cranberries, white chocolate chips, or a sprinkle of cinnamon sugar on top.


  • Store your sweet potato cookies in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.


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