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