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.
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.
❤️ 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
Note: This is an overview of the instructions. The full instructions are in the recipe card below.
- 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.
- 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.
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.
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.
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.
📣 Related Recipes
Here are some of our favorite fall recipes that are guaranteed to fill the air with warm spices and delicious smell.
- Perfectly spiced and silky pumpkin pie with phyllo crust for an easy pumpkin pie dessert.
- These Apple Crisp Bars are so addicting, they are like apple pie in a bar. So good and suitable for lunch boxes too.
- Fresh apples and puff pastry are the main ingredients to make these beautiful Apple Roses. Easy, not overly sweet and have just the right amount of cinnamon and sugar to give them a perfectly balanced flavor.
More Sweet Potato Recipes
- Need a quick and easy side dish? Whip up these Frozen Sweet Potato Fries in the Air Fryer for a quick meal that your whole family will enjoy.
- Try this recipe for Stove top Candied Sweet Potato and you will never look back. Sweet potatoes caramelized in brown sugar , Karo and cinnamon syrup low and slow for an enhanced unforgettable flavor.
- Sweet, comforting and crunchy, this Sweet Potato Crunch is irresistible. Creamy sweet potato base with nutty crunchy topping is the perfect treat for the holidays.
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Sweet potato cookies
- 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
- 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.
- 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.
- 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.
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First published Nov 11, 2015. Last updated November 11, 2021 with clear instructions, step by step instructions and readability.