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Home » Desserts » Cookies

Sweet Potato Cookies; Soft and Fluffy

Published: Nov 11, 2021 by Amira · This post may contain affiliate links which won’t change your price but will share some commission.

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Fragrant, mildly sweet and soft sweet potato cookies perfect for breakfast, snack or a treat. Easy to make with only a bowl and a spatula.
Total time 27 minutes
Jump to Recipe

Fluffy sweet potato cookies that are not overly sweet. Perfect for a quick breakfast, snack or after dinner treat. All you need is a bowl, a spatula and 15 minutes of your time.

Next time, try these super pecan snowball cookies.

Sweet Potato cookies on a serving platter with cups of hot drinks on the side.
This is a great recipe that tastes like sweet potato pie in a cookie form.

You'll love this easy sweet potato cookies recipe. These cookies are airy and fluffy, and very easy to make especially if you are baking with kids, the best part is you can make them with leftover baked sweet potato.

Jump to:
  • ❤️ Why You'll Love It
  • 📝 Recipe Ingredients
  • 🥄 Instructions
  • 💡 Expert Tips
  • 🧺 Storage
  • 💬 Faqs
  • 📣 Related Recipes
  • Sweet potato cookies

❤️ Why You'll Love It

  • Incredibly easy to make, seriously the easiest cookies I've ever made.
  • Not overly sweet and spiced to perfection.
  • Goes pretty well with some many frosting or sauces you want.

When it starts getting cold here in Colorado I usually head to the store to buy sweet potatoes, making them in the oven brings back the sweet memories of Egypt, but I usually end up with one or more abandoned ones in the fridge.
If this is your case too, stick them in the freezer and when you are ready, give them a new life with these incredibly delicious and fluffy cookies.

📝 Recipe Ingredients

sweet potato cookies on a white surface.
These cookies are a great way to use leftover sweet potatoes, a healthy treat that depends mainly on the natural sweetness of the sweet potatoes.

🥄 Instructions

Note: This is an overview of the instructions. The full instructions are in the recipe card below.

A collage of 3 images showing how to make sweet potato cookies dough.
  • Mash fresh sweet potatoes with a fork in a large bowl. Microwave for 20-30 seconds then add butter.
  • Add first part of the dry ingredients: sugar, semolina and baking powder.
  • Combine everything well with a fork.
A collage of 4 images showing how to shape and bake sweet potato cookies.
  • Add eggs, flour and vanilla extract and mix with a wooden spoon or a spatula..
  • Add spices if using such as cinnamon and ground cloves.
  • Mix well until you get a nice consistent but sticky dough.
  • Using a cookie scoop or a measuring spoon, scoop about 1 tablespoon of the dough and roll into a ball then flatten in the palm of your hand to about 1.5 inch circle. Place on a baking sheet lined with parchment paper and bake.

💡 Expert Tips

  • If the dough is too sticky for you and it is annoying to handle, refrigerate for 30 minutes to firm it up a bit.
  • You can brush the cookies prior to baking with egg whites to give it an extra shine.
  • You can add chocolate chip, mixed nuts to the cookie dough for a bit of crunch and sweetness.

🧺 Storage

These cookies tend to get softer by time so it is better to store them in an airtight container in your fridge separated by a sheet of kitchen paper towel. I could get away with loosely covering them on my counter but this is because it is really dry here in Colorado. They should keep well in the fridge for up to a week.

💬 Faqs

How do you get caramelized baked sweet potatoes?

Nothing is better than hot caramelized baked sweet potatoes. To do so, wash the sweet potato, slit it lengthwise and place on a pan then turn heat on to 400F. 30-40 minutes later ( depending on the size of the sweet potato you have) you'll end up with great , soft caramelized and hot sweet potato.

Are canned sweet potatoes as good as fresh?

Well, I like the fresh better. It has more texture and is naturally sweet. Some people like canned as it is smoother and sweeter. So bottom line is, it depends completely on your preference.

A hand holding one cookies with a bite taken from it.
This sweet potato cookie recipe is a healthy and nice way to satisfy your sweet tooth.

📣 Related Recipes

Here are some of our favorite fall recipes that are guaranteed to fill the air with warm spices and delicious smell.

  • Sweet potato casserole that is not overly sweet.
  • Air fryer frozen sweet potato fries for an extra crispy and quick snack.
  • Perfectly spiced and silky pumpkin pie with phyllo crust for an easy pumpkin pie dessert.

I hope you'll like this recipe and please if you make this recipe, snap a pic and hashtag it #amiraspantry — I love to see your creations on Instagram, Facebook, Twitter!
Don’t want to miss a recipe? Sign up for the FREE Amira's Pantry newsletter delivered to your inbox with lots of tips and surprises! And stay in touch with me on Facebook, Twitter, Pinterest, and Instagram for all the latest updates.

If you like this recipe do not forget to give it a ⭐⭐⭐⭐⭐ star rating and attach a photo of your finished dish. It is always a pleasure of mine to see your photos and check your own take of the recipe. Thank you.

Three frosted sweet potato cookies on a small white dessert plate.

Sweet potato cookies

Fragrant, mildly sweet and soft sweet potato cookies perfect for breakfast, snack or a treat. Easy to make with only a bowl and a spatula.
4.67 from 12 votes
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Course: Dessert
Cuisine: Mediterranean, Middle East
Diet: Halal
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 22 cookie
Calories: 63kcal
Author: Amira

Ingredients

  • 1 cooked sweet potato (150g)
  • ¼ cup unsalted butter room temperature
  • ¾ cup + 2 tablespoons all purpose flour (110g)
  • 3 tablespoons semolina (35g)
  • 3 tablespoons sugar (45g)
  • 1 tablespoon baking powder
  • 1 teaspoon vanilla extract
  • 1 large eggs
  • 1 egg yolk

Optional spices for more flavor:

  • 1 teaspoon ground cinnamon
  • ¼-1/2 teaspoon ground cloves

Instructions

  • Mash the flesh of the sweet potato in a large bowl using a fork.
  • Microwave on high for 20 seconds, if the sweet potato is cold add more time.
  • Add butter and mix in with the sweet potato until melted.
  • Add sugar, semolina and baking powder then mix.
  • Crack an egg, add egg yolk and vanilla
  • Add flour and cinnamon if desired
  • Mix with a wooden spoon or a spatula until a sticky dough forms.

Shape and Bake:

  • Preheat oven to 350F.
  • Take 1 tablespoon of cookie batter shape into about 1.5 inch circle.
  • Place cookies on a cookie sheet lined with parchment paper and bake in the middle for 11-13 minutes.
  • Let it cool down on the baking sheet for 5 minutes then transfer to a cooling rack to cool completely.

Notes

  • You can use sweet potato puree in the same amount as well.
  • Cookie dough will be sticky, if it is too sticky for you to handle, refrigerate for 30 minutes before shaping.
  • Cookies will rise in the center and this is normal. If you want to a flat cookie you might want to try making a small dent in the middle.
  • You can roll cookie balls into cinnamon sugar for more sweetness and flavor.
  • I used to brush the cookies prior to baking with the egg white from the second egg to give it an extra shine. I find this is particularly helpful if you want to stick some nuts at the top.
  • You can add chocolate chips, mixed nuts to the cookie dough for a bit of crunch and sweetness.
  • Make it more festive and sweet by adding some cream cheese frosting, caramel syrup or maple syrup frosting.
  • Storage:
    • These cookies tend to get softer by time so it is better to store them in an airtight container in your fridge separated by a sheet of kitchen paper towel.
    • I could get away with loosely covering them on my counter but this is because it is really dry here in Colorado. They should keep well in the fridge for up to a week or frozen for a couple of months.
  • Please check the nutrition disclaimer policy.

Nutrition

Calories: 63kcal | Carbohydrates: 9g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 64mg | Potassium: 47mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1399IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg
Tried this Recipe? Pin it for Later!Mention @AmirasPantry or tag #AmirasPantry!

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First published Nov 11, 2015. Last updated November 11, 2021 with clear instructions, step by step instructions and readability.

A white serving plate with sweet potato cookies topped with caramel sauce.

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About Amira

I’m overjoyed that you have stopped by! My hope is to introduce you to new flavors, creative ways and fresh takes on favorites. To help you create food with style that will bring everyone around your kitchen table. From weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean. One thing in common, they are all recipes that have been tried and tested by family and friends.

Reader Interactions

Comments

  1. Sally Mansour

    May 18, 2020 at 8:12 am

    5 stars
    I can’t stand sweet potatoe, but wanted to incorporate it one way or another in our world. This recipe is awesome and perfect to a T. Thanks for this and others recipes

    Reply
    • Amira

      May 19, 2020 at 3:50 pm

      Sally, this is such a terrific news for me. I am so happy you liked this recipe.

      Reply
      • Carole Koutouzos

        November 12, 2021 at 7:18 am

        3 stars
        Too soft , is there any way to make them crunchy?

        Reply
        • Amira

          November 12, 2021 at 3:04 pm

          Sorry Carole, these are soft cookies that are cake-like as I describe them above not crunchy ones.

          Reply
  2. Tom

    November 25, 2019 at 5:55 pm

    You don’t mention adding the baking powder in the recipe.

    Reply
    • Amira

      November 26, 2019 at 4:35 pm

      Thank you Tom, fixed it.

      Reply
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I’m overjoyed that you have stopped by!
I send warm greetings from sunny Colorado. This blog combines weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean.
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