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Easy Sweet Potato Cookies

COOK TIME
10 mins
PREP TIME
20 mins
YIELDS
2 dozen cookies
RATE THIS RECIPE
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Vallery Lomas / TODAY All Day
COOK TIME
10 mins
PREP TIME
20 mins
YIELDS
2 dozen cookies
RATE THIS RECIPE
(0)

Ingredients

  • 2 cups all-purpose flour
  • teaspoons pumpkin pie spice
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 2 sticks (1 cup) unsalted butter, room temperature
  • 1/2 cup packed dark brown sugar
  • 1/2 cup granulated sugar
  • Grated zest from 1 large orange
  • 1 cup mashed sweet potato
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract

Chef notes

There’s no holiday season in Louisiana without sweet potatoes! From candied yams to sweet potato pie or even sweet potato casserole topped with mini marshmallows, sweet potatoes are an essential food in holiday celebrations. This cookie recipe celebrates the sensational starch. The sweet potatoes add a muffin-like texture to the cookies, while the brown sugar and pumpkin pie spice accentuate their naturally great flavor. 

Technique tips: One large sweet potato or two medium sweet potatoes yield about 1 cup of sweet potato mash. To make a great mash, cook a fork-pierced sweet potato in the microwave, boil it in water or roast in the oven until a fork easily pierces the flesh. Let the sweet potato cool slightly, then remove the skin. Use a fork to mash well. 

Swap option: Instead of fresh sweet potato, use canned sweet potatoes (not sweet potato puree) by draining, then mashing the sweet potato chunks with a fork.

Preparation

1.

Preheat the oven to 375 F. Place two racks in the top and bottom-third of the oven and line two baking sheets with parchment paper.

2.

In a large bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder and salt together. Set aside.

3.

In a separate bowl, beat the butter, brown sugar, white sugar and orange zest together until light and fluffy, about 5 minutes.

4.

Beat in the mashed sweet potato, egg, and vanilla extract.

5.

Add the dry ingredients about a cup at a time, beating on low until just combined. Use a rubber spatula to scrape the bottom and sides of the bowl to ensure everything is incorporated.

6.

Using a 1½ tablespoon cookie scoop, scoop the dough onto the baking sheet, leaving 1 to 2 inches room between each cookie.

7.

Bake for 6 minutes, then rotate the cookies and switch the baking sheet on the top rack to the bottom rack and vice versa. Continue baking an additional 5 to 7 minutes, until the cookies are set and slightly golden around the edges, 11 to 13 minutes total. Allow to cool on a wire rack before enjoying!

These cookies can be stored in an airtight container at room temperature for up to 4 days.