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–+ servings
A platter full of sweet potato cookies a delicios dessert with sweet potatoes.

Sweet Potato Cookies

Becky Sue Wilberding
These are the perfect cookies to make in fall and winter, with a "pumpkin spice" vibe. Adding pecans and raisins makes the cookies feel like a healthy, responsible choice, even though they taste like a total treat.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Dessert
Cuisine American
Servings 24 cookies
Calories 201 kcal

Equipment

  • Baking Sheets
  • parchment paper
  •  3-TBSP cookie scoop
  • Mixer
  • wire rack

Ingredients
 
 

  • 1 cup butter, softened
  • 1 cup sugar
  • 1 large egg, room temperature
  • 1 cup mashed sweet potato, homemade or canned.
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground allspice
  • 1 cup chopped pecans
  • 1 cup raisins

Instructions
 

  • Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
  • In a large bowl, cream butter and sugar until light and fluffy.
  • Beat in the mashed sweet potato until smooth, then add the egg and vanilla and mix just until combined.
  • In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt and allspice. Mix into the butter mixture just until combined.
  • Fold in pecans and raisins.
  • Use a 3-TBSP (#20) cookie scoop to form balls. Place them about 1 inch (2 1/2 cm) apart on parchment-lined baking sheets.
  • Bake for 10–12 minutes, until edges begin to brown
  • Cool for 1 minute before removing to wire racks.
  • Store in an airtight container at room temperature for up to a week.

Video

Notes

TO MAKE YOUR OWN MASHED SWEET POTATO:
 
You'll need about 1 large or 2 small sweet potatoes (roughly 1 lb) for 1 cup.
1. Peel and chop sweet potatoes into 2" chunks.
2. Bring a large pot of water to a boil. Add the sweet potatoes and boil until tender, about 13–15 minutes.
3. Drain the sweet potatoes and let them sit in the strainer for a few minutes to remove all excess water.
4. Transfer back into the pot and use a potato masher or potato ricer to mash until smooth.
5. Set aside and allow the mashed sweet potatoes to cool to room temperature before adding.
 
MAKE AHEAD:
 
Refrigerate in a covered container for up to 4 days. If using canned, choose plain sweet potato puree, not candied yams in syrup or pie filling.
 
PRO TIP
 
For bakery-style cookies, set aside about 1/4 cup of the chopped pecans and 2 tablespoons of the raisins before folding them into the dough. After scooping, press the reserved chopped pecans and raisins onto the tops of the dough balls before baking.
 

Nutrition

Serving: 1cookieCalories: 201kcalCarbohydrates: 24gProtein: 2gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 27mgSodium: 159mgPotassium: 141mgFiber: 2gSugar: 9gVitamin A: 2491IUVitamin C: 3mgCalcium: 25mgIron: 1mg
Keyword sweeet potato cookies
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