5-Minute Cinnamon Sweet Potato Cookies (Print Version)

Soft cookies featuring sweet potato, warm cinnamon, and brown sugar for a comforting, quick-baked delight.

# Components:

→ Cookie Dough

01 - 1 cup mashed cooked sweet potato, cooled
02 - 1 1/4 cups all-purpose flour
03 - 1/2 cup packed brown sugar
04 - 1/4 cup granulated white sugar
05 - 1/2 cup unsalted butter, softened
06 - 1 large egg
07 - 1 teaspoon pure vanilla extract
08 - 1 teaspoon ground cinnamon
09 - 1/2 teaspoon baking soda
10 - 1/4 teaspoon ground nutmeg
11 - 1/4 teaspoon fine salt
12 - 1/2 cup chopped pecans or walnuts (optional)

# Directions:

01 - Preheat the oven to 350°F. Line a baking sheet with parchment paper.
02 - Using a large mixing bowl, beat together the softened butter, brown sugar, and white sugar until light and fluffy in texture.
03 - Add the egg, vanilla extract, and mashed sweet potato to the bowl. Mix thoroughly until the wet ingredients are fully combined.
04 - In a separate bowl, whisk together the all-purpose flour, cinnamon, baking soda, nutmeg, and salt.
05 - Gradually incorporate the dry ingredients into the wet mixture, mixing just until no dry flour remains. Gently fold in chopped nuts if using.
06 - Drop spoonfuls of dough onto the prepared baking sheet, spacing each portion approximately 2 inches apart.
07 - Bake for 10 to 12 minutes, or until the edges are golden and the centers are set.
08 - Remove the baking sheet from the oven and allow the cookies to cool on the pan for 5 minutes. Then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • Ready to bake in just minutes
  • Uses simple pantry staples and leftover sweet potatoes
  • Soft and pillowy texture with a hint of warm spice
  • Kids and adults both go wild for these
  • No mixer required in a pinch
02 -
  • High in vitamin A from sweet potatoes for a nutritious treat
  • Stay moist for several days in an airtight container
  • The flavor deepens a day after baking becoming even richer
03 -
  • Always measure flour by spooning it into your measuring cup and leveling off otherwise the cookies could turn cakey
  • Use room temperature ingredients for best texture
  • Do not overbake these are meant to stay soft and pillowy
  • I learned the hard way that using cold butter or sweet potato makes the dough lumpy and difficult to blend so always let your ingredients rest at room temperature first

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