Description
Delightfully soft and chewy sweet potato cookies made with mashed sweet potatoes, brown and white sugars, and chopped pecans, offering a unique twist on classic cookies with a subtle sweet potato flavor and a crunchy pecan texture.
Ingredients
Scale
Dry Ingredients
- 1 cup firmly packed light brown sugar
- 1 cup white sugar
- 1 teaspoon baking soda
- 2 1/2 cups all-purpose flour
Wet Ingredients
- 1 cup cooked, mashed sweet potatoes
- 2 large eggs, room temperature
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract or flavoring
Add-ins
- 1 cup chopped pecans
- Optional: chopped pecans and turbinado sugar for topping
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper or a nonstick silicone baking mat to ensure the cookies bake evenly without sticking.
- Mix Dry Ingredients: In a large mixing bowl, combine the light brown sugar, white sugar, baking soda, and all-purpose flour. Stir until these dry ingredients are well combined, creating a smooth base for the dough.
- Add Wet Ingredients and Nuts: Incorporate the cooked mashed sweet potatoes, eggs at room temperature, melted unsalted butter, and vanilla extract into the dry mixture. Add the chopped pecans and stir everything together until you form a consistent cookie dough.
- Portion Dough: Using a small cookie scoop or spoon, place dollops of the cookie dough onto the prepared cookie sheet. For extra texture and a decorative finish, sprinkle additional chopped pecans and turbinado sugar on top of each dough ball if desired.
- Bake Cookies: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges turn golden brown. This ensures the cookies are cooked through yet remain chewy inside.
- Cool and Store: Remove the cookies from the oven and transfer them to a wire rack to cool completely. Once cooled, store the cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
Notes
- Ensure eggs are at room temperature to help with even mixing and better texture.
- You can substitute pecans with walnuts or leave nuts out if preferred.
- For a sweeter topping, use turbinado sugar as it adds a nice crunch and a hint of caramel flavor.
- Do not overbake the cookies to keep them soft and chewy.
- Store cookies in an airtight container to prevent them from drying out.
