Sweet Potato Cookies

Thanksgiving is the season for sweet potato dishes. If you’re looking to shake things up at the next holiday get-together, this sweet potato cookie recipe is a delicious option for the dessert table! These cookies are soft, fluffy, and full of fall flavors. The natural sweetness of the sweet potato pairs perfectly with the warm notes of cinnamon and nutmeg, while toasted pecans add a satisfying crunch. 

We can’t overlook the nutritional value of this recipe’s ingredients. Sweet potatoes provide fiber that supports digestive health, as well as beta-carotene (which is converted to vitamin A in the body) and vitamin C which have antioxidant functions that help protect against oxidative stress. Pecans complement these benefits by providing heart-healthy unsaturated fats.

I first came across this recipe while completing a college assignment that challenged me to explore creative ways to prepare vegetables I didn’t eat very often. I decided to experiment with sweet potatoes in baked goods and these cookies have since become a Thanksgiving staple in my house! This dessert is a fun example of how trying new things in the kitchen can add variety to your diet. 

PREP TIME: 15 mins (may be more depending on how you prepare the puree)

TOTAL TIME: 30 mins

YIELD: 3 dozen

COOKIE INGREDIENTS:

• 2 1/4 cups all purpose flour

• 1 tsp baking soda

• 1 tsp ground cinnamon

• 1/2 tsp kosher salt

• 1/4 tsp ground nutmeg

• 1 cup (2 sticks) butter, softened at room temperature

• 3/4 cup brown sugar

• 1/2 cup granulated sugar

• 3/4 cup sweet potato puree*

• 1 large egg

• 2 tsp vanilla extract

• 3/4 cup toasted pecans, chopped

INSTRUCTIONS:

1. Preheat your oven to 375°F.

2. Add the flour, baking soda, cinnamon, salt, and nutmeg to a medium bowl and whisk until evenly combined.

3. In a separate large bowl, cream the softened butter and sugars using a hand mixer. The consistency should be light and fluffy! Mix in the sweet potato puree, egg, and vanilla.

4. Gradually add the flour mixture to the wet ingredients, mixing just until combined. I like to add it in 1/2 cup increments to keep the dry ingredients from spilling everywhere. Fold in the chopped pecans with a spatula so they are spread throughout the dough.

5. Use a tablespoon or cookie scoop to portion the dough into balls and place them on a baking sheet lined with parchment paper. Bake for about 10 minutes, until the cookies are lightly golden around the edges and their centers look set. 

6. Once removed from the oven, allow the cookies to cool on the baking sheet for 5 minutes. 
   
   

NOTES:

• You can make your own sweet potato puree by roasting, boiling or steaming fresh sweet potatoes. While it takes a little extra time, I find that fresh sweet potato puree gives these cookies the best flavor! However, canned sweet potato puree works well too if you’re looking for a quick option! 

SOURCE:

https://www.healthline.com/nutrition/sweet-potato-benefits#promotes-gut-health

Lindsay Fullington, TWU Dietetic Intern

Lindsay Fullington is a current dietetic intern and master’s student at Texas Woman’s University. She received her Bachelor of Science in Nutrition (Dietetics) from the same university in May 2025. She is passionate about nutrition education and community outreach, believing in the power of helping others understand how nutrition and lifestyle choices can support their health and quality of life. Lindsay’s professional interests include oncology, women’s health, and community nutrition, though she remains open to discovering new areas of interest within the dietetic field. She values lifelong learning and believes that every experience presents an opportunity to grow. In her free time, Lindsay enjoys baking, reading a good mystery, planning trips, and spending time with family and friends.