Sweet potato cookies are a delightful twist on classic cookies – They’re soft and chewy and made in one bowl with just 7 simple ingredients!
These easy sweet potato cookies are wonderfully soft and chewy with slightly crispy edges, call for just 7 ingredients and are the perfect winter baking project for absolutely any skill level.
Made with wholesome ingredients and packed with nutrients, these sweet potato chocolate chip cookies are such a great alternative to traditional cookies. Plus, they’re super easy to make!
They’re perfect for dipping in milk or tea, making them a fantastic option for breakfast or as an afternoon treat.
If you need an easy seasonal cookie recipe then I promise these cookies are sure to satisfy your cookie cravings!
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This post is sponsored by the American Sweet Potato Marketing Institute (ASPMI). All opinions are my own.
Sweet potato cookie ingredients
For this sweet potato cookies recipe you need just 7 main ingredients.
- Sugar: I like to use raw cane sugar. You can also use turbinado sugar or a mix of brown sugar and white sugar.
- Flour: Use all-purpose flour, making sure to sift it before adding it to the dough.
- Spices: I recommend a mix of powdered cinnamon and cardamom (or ginger), you can replace the cardamom with storebought or homemade pumpkin pie spice.
- Butter: Make sure it’s melted and cooled. I like to use salted butter, you can use unsalted butter and a pinch of salt to the dough.
- Baking soda and powder: Adding both ingredients to the cookie batter will help achieve puffy, soft cookies that spread evenly during baking time.
- Sweet potatoes: I use cooked and pureed American sweet potatoes. Steam, bake, or roast the potatoes until soft, then blend them.
If you want to add some extra flavor and nutrition to your sweet potato cookies, here are a few optional additions you can try:
- Nuts: Add some crunch by adding chopped nuts like walnuts, hazelnuts, almonds or pecans to the cookie dough.
- Dried fruit: For a burst of sweetness, add some dried fruit like cranberries or sultanas to the cookie dough.
- Chocolate: It’s totally optional, but I recommend adding dark, milk, or white chocolate chips to the dough for a decadent note.
More on American Sweet Potatoes
American sweet potatoes are a nutrient-dense root vegetable with a bright orange flesh and were originally produced in the US.
Not only they are sweet and tasty, but also incredibly nutritious, offering an array of health benefits.
Moreover, they’re incredibly versatile and can be used for both sweet and savory recipes.
Sweet potato puree
In this sweet potato cookie recipe, I use sweet potato puree to add natural sweetness and moisture to these easy cookies.
Here are a few recommended ways to make the sweet potato puree:
- Steam: Simply place halved sweet potatoes in a steamer, and steam for 10-15 minutes or until soft.
- Air-fry: Pierce the sweet potato all over with a fork, then cook in the air-fryer for 35-40 minutes at 180°C/375°F.
- Roast: Use a fork to poke holes all over the sweet potatoes, place them on a baking sheet, and roast for 40 minutes or until fork tender at 180°C/375°F.
Once the sweet potato is cooked through, transfer to a bowl and mash and mix with a whisk until creamy, or transfer to a food processor and blend until creamy.
How to make sweet potato cookies
These delicious sweet potato chocolate chip cookies are super simple to prepare in just 4 easy steps.
Here below is the step-by-step recipe overview with pictures.
Scroll until the end of the post for the full printable recipe.
STEP 1. Whisk butter and sugar until combined, then mix in the sweet potato puree.
STEP 2. Place a sieve over the bowl and add in the flour, baking powder, baking soda, and spices.
STEP 3. Mix all the ingredients with a spatula, then mix in the chocolate chips. Refrigerate for 30 minutes.
STEP 4. Form small balls with a cookie dough scoop, place on a baking tray, and bake for 12 minutes or until the edges are crispy.
Allow to cool completely then serve.
Storage tips
Store your sweet potato cookies in an airtight container at room temperature for up to 5 days.
You can also freeze them for longer storage. Place them on a lined baking tray and freeze for 30 minutes, then transfer them to a ziplock back and freeze for up to 2 months.
More Cookie Recipes To Try
Looking for more easy cookie recipes to try? Here below are my favorites!
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Recipe
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Sweet potato cookies are a delightful twist on classic cookies – They’re soft and chewy and made in one bowl with just 7 simple ingredients!
Serving: 12
Calories: 215kcal
Ingredients
- 110 g butter, melted and cooled, approx ½ cup
- 140 g light brown sugar, approx ⅔ cup
- 90 g American sweet potato puree (see notes)*, approx 6 tablespoons
- 190 g All-purpose flour, approx 1+½ cups
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cardamom, or pumpkin pie spice
- 90 g dark chocolate chips, optional, approx ½ cup
Instructions
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In a large bowl, whisk the melted butter with the sugar until creamy and no longer lumpy, then whisk in the pureed sweet potato.
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Place a sieve over the bowl, and sift the flour, baking soda, baking powder, cinnamon and cardamom into the bowl.
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With the help of a spatula mix to combine all the ingredients. Fold in the chocolate chips if using, and mix until combined.
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Cover the bowl and refrigerate for 20-30 minutes.
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Preheat the oven to 175°C/ 350°F and line two baking trays with parchment paper.
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With the help of a cookie or ice cream scoop, scoop the dough and form cookie balls, then arrange them about 5 cm /3 inches apart on the baking sheets.
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Bake for 11-12 minutes, or until the edges are just set and slightly crisp. Remove the trays from the oven and allow the cookies to cool and set for at least 10 minutes, then transfer them to a cooling rack and allow them to cool completely before serving.
Notes
- Steam: Simply place halved sweet potatoes in a steamer, and steam for 10-15 minutes or until soft.
- Air-fry: Pierce the sweet potato all over with a fork, then cook in the air-fryer for 35-40 minutes at 180°C/375°F.
- Roast: Use a fork to poke holes all over the sweet potatoes, place them on a baking sheet, and roast for 40 minutes or until fork tender at 180°C/375°F.
Once the sweet potato is cooked through, transfer to a bowl and mash and mix with a whisk until creamy, or transfer to a food processor and blend until creamy.
Make Ahead: You can make the cookie dough and chill it in the refrigerator for up to 3 days. Allow to come to room temperature, then continue with step 4.
Freezing tips: Baked cookies freeze well for up to 2 months. Cookie dough balls freeze well for up to 3 months. There’s no need to thaw the cookie dough balls, simply bake them for an extra minute.
Nutrition
Calories: 215kcal | Carbohydrates: 29g | Protein: 2g | Fat: 10g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 106mg | Potassium: 109mg | Fiber: 1g | Sugar: 14g | Vitamin A: 1294IU | Vitamin C: 0.2mg | Calcium: 46mg | Iron: 1mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
