Sweet Potato Cookies

Course: Dessert

Cuisine: American

Prep Time: 10

Cook Time: 12

Resting time: 30

Total Time: 22

Servings:

Calories: 215kcal

Author: Andrea Soranidis

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!

Print Recipe

Metric - US Customary

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

In a large bowl, whisk the melted butter with the sugar until creamy and no longer lumpy, then whisk in the pureed sweet potato.
Place a sieve over the bowl, and sift the flour, baking soda, baking powder, cinnamon and cardamom into the bowl.
With the help of a spatula mix to combine all the ingredients. Fold in the chocolate chips if using, and mix until combined.
Cover the bowl and refrigerate for 20-30 minutes.
Preheat the oven to 175°C/ 350°F and line two baking trays with parchment paper.
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.
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

How to make 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.

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