Sweet Potato Cookies

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5 from 3 votes

Prep Time 15

Cook Time 12

Total Time 27

Servings cookies

Calories 127kcal

Author Stacey Little

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
2 large eggs, room temperature
1/2 cup unsalted butter, melted
1 teaspoon vanilla extract or flavoring
1 cup chopped pecans
optional: chopped pecans and turbinado sugar for topping

Instructions

Preheat the oven to 350°F and line a cookie sheet with parchment paper or a nonstick silicone baking mat. Set aside.
In a large bowl, mix the brown sugar, white sugar, baking soda and flour together until well combined. Add the sweet potatoes, eggs, butter, vanilla, and nuts. Stir to combine.
Use a small cookie scoop to spoon the dough onto the prepared cookie sheet. If desired, sprinkle some additional chopped pecans and turbinado sugar over each ball of dough.
Bake for 10-12 minutes or until golden brown. Cool on a wire rack. Store at room temperature in an airtight container for up to 3 days.

Nutrition

* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste.

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