Cinnamon Sweet Potato Cookies are a delightful treat that perfectly blend the warm, comforting flavors of cinnamon with the natural sweetness of sweet potatoes. As I embarked on creating this recipe, I was inspired by the rich history of sweet potatoes in various cultures, where they have been celebrated not just for their taste but also for their nutritional benefits. These cookies are not just a dessert; they are a wholesome indulgence that brings a touch of nostalgia to every bite.
What I love most about Cinnamon Sweet Potato Cookies is their unique texture—soft and chewy on the inside, with a slight crisp on the outside. The combination of spices and the earthy sweetness of the sweet potatoes creates a flavor profile that is both comforting and satisfying. Plus, they are incredibly easy to make, making them a perfect choice for busy days or cozy gatherings. Whether you’re looking for a healthy snack or a delightful dessert, these cookies are sure to become a favorite in your home!
Ingredients:
- 2 medium sweet potatoes (about 1 pound), peeled and cubed
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup chopped pecans or walnuts (optional)
- 1/2 cup raisins or chocolate chips (optional)
Preparing the Sweet Potatoes
1. Start by boiling the sweet potatoes. Place the cubed sweet potatoes in a large pot and cover them with water. Bring the water to a boil over medium-high heat. 2. Once boiling, reduce the heat to medium and let them simmer for about 15-20 minutes, or until they are fork-tender. 3. Drain the sweet potatoes and let them cool for a few minutes. Then, mash them in a large bowl until smooth. You should have about 1 cup of mashed sweet potatoes. Set aside to cool completely.Making the Cookie Dough
4. In a separate large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer on medium speed. Mix until the mixture is light and fluffy, which should take about 2-3 minutes. 5. Add the egg and vanilla extract to the butter-sugar mixture. Beat until well combined. 6. Once the sweet potatoes have cooled, fold them into the butter mixture until fully incorporated. 7. In another bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. 8. If you’re using nuts, raisins, or chocolate chips, fold them into the dough at this point.Chilling the Dough
9. Cover the bowl with plastic wrap or a clean kitchen towel and refrigerate the dough for at least 30 minutes. Chilling the dough helps the cookies maintain their shape while baking.Preparing to Bake
10. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking. 11. Once the dough has chilled, remove it from the refrigerator. Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.Baking the Cookies
12. Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will continue to cook on the baking sheet after being removed from the oven. 13. Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely.Storing the Cookies
14. Once the cookies are completely cooled, you can store them in an airtight container at room temperature for up to a week. If you want to keep them longer, consider freezing them. Place the cookies in a single layer in a freezer-safe container, separating layers with parchment paper, and freeze for up to 3 months.Enjoying Your Cookies
15. These Cinnamon Sweet Potato Cookies are perfect for any occasion! Whether you’re enjoying them with a cup of coffee, sharing them with friends, or bringing them to a potluck, they are sure to be a hit. The warm spices and sweet potato flavor create a delightful treat that’s both comforting and unique. Feel free to experiment with the recipe by adding your favorite mix-ins or adjusting the spices to suit your taste. Happy baking!
Conclusion:
In summary, these Cinnamon Sweet Potato Cookies are an absolute must-try for anyone looking to indulge in a deliciously unique treat that combines the warmth of cinnamon with the natural sweetness of sweet potatoes. Not only are they incredibly easy to make, but they also offer a delightful twist on traditional cookies that will have your taste buds dancing with joy. For serving suggestions, I love to pair these cookies with a warm cup of chai tea or a glass of almond milk for a cozy afternoon snack. You can also get creative with variations by adding in some chopped nuts, dark chocolate chips, or even a sprinkle of sea salt on top for an extra flavor boost. The possibilities are endless, and I encourage you to experiment and make this recipe your own! I truly believe that once you try these Cinnamon Sweet Potato Cookies, they will become a staple in your baking repertoire. So, gather your ingredients, roll up your sleeves, and dive into this delightful baking adventure. And please, don’t forget to share your experience with me! I would love to hear how your cookies turned out and any fun twists you added. Happy baking! Print
Cinnamon Sweet Potato Cookies: A Delicious and Healthy Treat Recipe
- Total Time: 60 minutes
- Yield: 24 cookies 1x
Description
Enjoy the delightful blend of sweet potato and warm spices in these soft and chewy Cinnamon Sweet Potato Cookies. Perfect for any occasion, they offer a comforting treat that can be customized with your favorite mix-ins.
Ingredients
Scale
- 2 medium sweet potatoes (about 1 pound), peeled and cubed
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup chopped pecans or walnuts (optional)
- 1/2 cup raisins or chocolate chips (optional)
Instructions
- Boil the cubed sweet potatoes in a large pot covered with water. Bring to a boil over medium-high heat, then reduce to medium and simmer for 15-20 minutes until fork-tender. Drain and let cool, then mash until smooth (about 1 cup). Set aside to cool completely.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar with an electric mixer on medium speed until light and fluffy (2-3 minutes). Add the egg and vanilla extract, beating until well combined. Fold in the cooled mashed sweet potatoes.
- In another bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined. If using, fold in nuts, raisins, or chocolate chips.
- Cover the bowl with plastic wrap or a clean kitchen towel and refrigerate the dough for at least 30 minutes.
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. Once the dough has chilled, drop rounded balls of dough onto the prepared sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. The centers may look slightly underbaked but will continue to cook on the baking sheet. Let cool on the sheets for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to a week, or freeze in a single layer in a freezer-safe container for up to 3 months.
Notes
- Feel free to experiment with different mix-ins like dried fruits or different nuts.
- Adjust the spices according to your taste preferences for a personalized touch.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
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