These easy sweet potato cookies are healthy, delicious and ready in less than 40 minutes; they are made with sweet potato puree, butter and semolina and topped with a pecan for some crunchiness.
A great way to use leftover mashed sweet potatoes. Perfect for special occasions and the holiday season!
For more sweet potato recipes, check Sweet Potato Pound Cake and Old Fashioned Sweet Potato Casserole.
[feast_advanced_jump_to]Healthy Sweet Potato Cookies
I love sweet potatoes so much, who doesn't! They are so healthy and naturally sweet. Adding them to cookies gives more nutritional value to these cookies and makes them tasty as well.
This cookie recipe is a fantastic way to use the sweet potatoes leftovers you have in the fridge; consider making them, and I guarantee you won't regret it.
Why You'll Love This Recipe
- Great way to use leftover sweet potatoes.
- Easy sweet potato cookies recipe made with simple ingredients.
- It's a great recipe to make in the holiday season.
- They are absolutely amazing for breakfast or dessert; even kids love them, especially with their golden orange colour.
- Love sweet potato? Check also Sweet Potato Bundt Cake.
Cook The Sweet Potato
You may boil the sweet potato for about 15 to 20 minutes or until soft and tender, or roast it in the oven (How to Bake Sweet Potatoes in Foil) for 45-55 minutes, depending on the sweet potato size. You may also cook it in the instant pot or air fryer.
So, what is the difference between these two methods and which is the best? This is totally a personal preference for me; I prefer baking them in the oven because baking them intensifies the flavor and also adds a caramelised taste, and does not make them as wet as boiling them.
Ingredients
- Sweet potato: Cooked, peeled and then mashed.
- Semolina flour
- Sugar: This recipe calls for white sugar; however, you can use brown sugar if you like.
- Vanilla extract: To flavor.
- Plain flour: Also called all-purpose flour.
- Butter
- Baking powder: Makes the cookies a bit fluffy.
- Eggs: Will use 2 large eggs, at room temperature.
- Pinch of salt
- Pecan: Optional fot topping!
“See the recipe card for full information on ingredients and quantities.”
Variations & Substitutions
- Top your cookies with chocolate chips instead of pecans.
- To make this recipe dairy-free, substitute butter for coconut oil.
- Add some warm spices, such as ½ teaspoon cinnamon, ground ginger or pumpkin pie spice, to make these cookies extra flavour.
How To Make Sweet Potato Cookies?
Before starting, Preheat the oven to 170C / 338F and line a baking sheet with parchment paper.
One: Cook the sweet potato, peel, and then mash them with a potato masher.
Two: In a small bowl, mix the dry ingredients: flour, semolina, baking powder and salt, then set aside.
Three: In a large bowl, cream the butter and sugar.
Four: Whisk the eggs and vanilla extract well in a small bowl, then add the mixture to the butter mixture.
Five: Add in the mashed sweet potato, and mix until combined.
Six: Now, fold in the flour mixture.
Seven: Spoon the cookie dough into the baking sheet making 12 big cookies.
Eight: Sprinkle the chopped pecan over the cookies, then press gently on each cookie, trying to flatten it a bit.
Nine: Bake for 10-15 minutes. Let the baked cookies cool on a wire rack.
Topping Alternatives
These cookies are tasty plain, but if you need some topping suggestions, here you are:
- Chocolate glaze: Microwave 2 tablespoon chocolate + 1 teaspoon butter.
- Sugar glaze: Mix ½ cup powdered sugar + 1 tablespoon water.
- Cream cheese: Mix 3 tablespoon cream cheese + 2 tablespoon powdered sugar.
- Sprinkle some sugar powdered or ground cinnamon.
- Marshmallow fluff: Spread on the top.
- Nuts: Sprinkle any nuts you like on top of the cookies before baking.
Expert Tips!
- Don't overmix the batter.
- The cookies come out of the oven soft, so don't touch them for 5-10 minutes or until firm.
- If you don't have time to make your own homemade sweet potato puree You can use canned sweet potatoes.
Serving Ideas
Serve these sweet potato breakfast cookies at breakfast with a cup of Oat Milk Hot Chocolate or Thyme Tea.
You can also serve these cookies as snacks or even dessert with Chocolate Milk Tea or Strawberry Milk Tea (Boba.
Recipe FAQs
Store them in an airtight container in the fridge for 2-3 days.
Yes, you can. You can store it in the fridge for up to 3-4 days and in the freezer for up to 2 months. Reheat in the microwave or oven.
Easy Cookie Recipes
- Peanut Butter Microwave Cookies (No Egg)
- Eggnog Cookies Recipe (Easy)
- Golden Syrup Cookies
- Kahk El Eid Recipe (Egyptian Eid Cookies)
- Butter Crunch Cookies With Corn flakes
- Danish Wedding Cookies
- Welsh Cookies - Welsh Cakes
- Easy Sweet Potato Cookies Recipe
- Pumpkin Spice Cupcakes With Cream Cheese Frosting
- No Bake Nutella Slice (Easy)
- Moist Carrot Cake Cupcakes With Cream Cheese Frosting
Don't forget to subscribe to the newsletter to recipe all the latest recipes once published! You can also follow Healthy Life Trainer on Pinterest, and Instagram!
Recipe Card
Easy Sweet Potato Cookies Recipe
Equipment
- Mixing bowl
- Measuring spoons
- Measuring cups
- Cookie scoop
Ingredients
- 1 cup sweet potato cooked, peeled, then mashed to puree
- ¼ cup semolina
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup plain flour
- ⅓ cup butter
- 1 tablespoon baking powder
- 2 eggs
- pinch of salt
Topping
- 1 tablespoon pecan chopped (optional)
Instructions
- Preheat the oven to 170C / 338F and line a baking sheet with parchment paper.
- Cook the sweet potato, peel then mash them until puree.1 cup sweet potato
- Mix flour, semolina, baking powder and salt then set aside.¼ cup semolina, 1 cup plain flour, 1 tablespoon baking powder, pinch of salt
- In a large mixing bowl, cream the butter and sugar.⅓ cup butter, ¾ cup granulated sugar
- In a small bowl, whisk the eggs and vanilla extract well.2 eggs, 1 teaspoon vanilla extract
- Add the eggs mixture to the butter mixture, mix.
- Then, add the mashed sweet potato, mix. After that stir in the flour mixture.1 cup sweet potato
- Spoon the batter in the baking sheet forming 12 big cookies.
- Sprinkle the chopped pecan over the cookies then press gently on each cookie trying to flatten it a bit.1 tablespoon pecan
- Bake for 10-15 minutes. Let the cookies cool before serving.
Notes
- Don't overmix the batter.
- The cookies come out of the oven soft, so don't touch them for 5-10 minutes or until firm.
- If you don't have time to make your own homemade sweet potato puree You can use canned sweet potatoes.
- Top your cookies with chocolate chips instead of pecans.
- To make this recipe dairy-free, substitute butter for coconut oil.
- Add some warm spices, such as ½ teaspoon cinnamon, ground ginger or pumpkin pie spice, to make these cookies extra flavour.
Nutrition
The post Easy Sweet Potato Cookies Recipe appeared first on Healthy Life Trainer.
