Description
A soft, pillowy cookie that perfectly captures the spiced, earthy flavors of a classic Southern sweet potato pie.
Ingredients
1⁄2 cup mashed sweet potato (roasted or microwaved)
1⁄2 cup unsalted butter, softened
1⁄2 cup brown sugar
1⁄4 cup granulated sugar
1 large egg
1 tsp vanilla extract
1 1⁄2 cups all-purpose flour
1 tsp cinnamon
1⁄2 tsp nutmeg
1⁄4 tsp ginger
1⁄2 tsp baking soda
1⁄4 tsp salt
18 pecan halves (optional topping)
1 tbsp cinnamon sugar (optional topping)
Instructions
Step 1: Preheat your oven to 350°F and line your baking sheets with parchment paper.
Step 2: Cream the softened butter, brown sugar, and granulated sugar in a large bowl until light and fluffy.
Step 3: Beat in the egg, vanilla, and mashed sweet potato until the mixture is smooth.
Step 4: In another bowl, whisk together the flour, cinnamon, nutmeg, ginger, baking soda, and salt.
Step 5: Gradually mix the dry ingredients into the wet ingredients until just combined.
Step 6: Scoop tablespoons of dough onto the sheets and press a pecan half into the center of each.
Step 7: Bake for 10-12 minutes, then cool on the pan for 5 minutes before moving to a wire rack.
Notes
For the best flavor, roast your sweet potatoes rather than boiling them to keep the moisture low and the sugar content high.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 14g
- Sodium: 110mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
