Description
These delightful sweet potato cookies offer a soft, pillowy texture reminiscent of a cake-like muffin top. Infused with the natural earthiness of roasted sweet potatoes and the rich depth of brown sugar and pecans, they are a wholesome treat perfect for chilly afternoons. Simple to make and deeply satisfying, these cookies celebrate humble ingredients, transforming them into a golden, comforting snack that nurtures both the body and the spirit.
Ingredients
1 cup firmly packed light brown sugar
1 cup white sugar
1 teaspoon baking soda
2 1/2 cups all-purpose flour
1 cup cooked, mashed sweet potatoes, cooled
2 large eggs, room temperature
1/2 cup unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
1 cup chopped pecans
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour and baking soda.
In a separate medium bowl, beat the brown sugar, white sugar, and melted butter until smooth.
Add the eggs one at a time, followed by the vanilla extract and mashed sweet potatoes, mixing until well combined.
Gradually stir the wet mixture into the dry flour mixture until a soft dough forms.
Fold in the chopped pecans.
Drop rounded tablespoons of dough onto the prepared baking sheet.
Bake for 12-15 minutes or until the edges are lightly set and the cookies feel soft yet firm to the touch.
Allow to cool on the pan for 5 minutes before transferring to a wire rack.
Notes
Ensure your sweet potatoes are fully cooled before mixing to prevent the eggs from curdling or the butter from melting too quickly. Store in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 165
- Sugar: 14g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 3g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg