Sweet Potato Cookies are tender, buttery Southern-style cookies made extra fluffy and moist with roasted sweet potatoes. These cookies are the perfect fall treat and are great for breakfast or as a side dish!
I shared my favorite kale salad last Friday, so today I thought I’d balance things out a bit with sweet potato butter cookies.
If you’ve never eaten or baked sweet potato cookies before, here’s what to expect:
- These cookies are crumbly and buttery
- The sweet potato’s moisture makes these cookies extra tender
- It just requires 10 minutes of active time to produce
- Just a hint of sweet potato flavor
- It can be modified to be vegan and dairy free
If you’re looking for a vegan option with no modifications, you might like these Vegan Buttermilk Cookies. These cheddar chip cookies are a great option if you want a sweet cookie without the potatoes.
What will you need
- Baked Sweet Potatoes: One large sweet potato makes about 1 cup of sweet potato mash. Choose a Jewel or Garnet orange-fleshed sweet potato. This is what I use in most of my sweet potato recipes, like stews, sweet potato mashed potatoes, and even veggie burgers.
- Flour: Use all-purpose flour. The White Lily or King Arthur brands are my favorites for a light, tender cookie. Semi-wholemeal flour can be used for a heartier option, but the cookies won’t be as tender.
- Baking powder helps the cookies rise.
- salt it is added for flavor. Table salt is my favorite for baking.
- Milk: I use whole milk for the most tender, high-fat result, but any kind works.
Step by step instructions
Before starting: Use a knife to poke a large sweet potato with some holes. Place on a skillet and roast in a 400 degree oven for 45 minutes to an hour, until soft and tender. It should leak syrup juices.
- In a medium mixing bowl, add the all-purpose flour, baking powder, and salt. Stir to combine. Add the sliced butter.
- Using your hands, a pastry cutter, or a fork, working quickly to cut the butter into pea-sized pieces.
- Pour in the milk and sweet potato puree. Stir with a large wooden spoon (or similar utensil) until well blended. The dough will be wiry and pull away from the sides of the bowl.
- Roll out the dough on a lightly floured surface, such as a baking sheet.
5. Don’t knead dough like you do bread. Instead, gently press the dough down to about ½ inch thick. Fold the dough over on itself 4-5 times, tapping lightly each time.
6. Cut out the cookie shapes and place them on a baking tray lined with baking paper. Bake for 12-15 minutes, until golden brown and fluffy.
Expert tips and recipe FAQs
- Preparation of sweet potatoes: Roasting sweet potatoes can be done 2-3 days in advance. Store a roasted sweet potato wrapped in aluminum foil in the refrigerator or mash the sweet potato ahead of time and store it in a container in the refrigerator.
- Keep the ingredients cold. I like to slice the butter and place it in the freezer with the mixing bowl for 10 minutes before using it. This prevents the butter from melting too quickly during cooking.
- Handle the dough as little as possible AND avoid over flouring for the softest biscuits. Only add flour if the dough becomes difficult to work with.
- Cookie size: I used 4 inch cookie cutters to make 4 cookies in these pictures. You can use 2-inch or 3-inch sizes for more cookies. The cooking time for smaller cookies will be 10-12 minutes instead of 15.
- I do not recommend using a rolling pin to shape the dough. This will compress the dough and make it thicker, not flimsy.
You can use canned sweet potato puree. Canned purees are often more moist than sweet potato purees. Add more flour if necessary to make the dough easier to work with.
I usually just mash it with a fork because I don’t mind sweet potato bits in the cookies. If you want a completely consistent result, I recommend pureeing the sweet potato with the milk in a blender until smooth.
I haven’t tested this recipe with gluten-free flour, but it should work with an all-purpose flour blend like Bob’s Red Mill.
Sweet Potato Cookies are great anywhere you have regular cookies. Serve topped with veggie sausage dip or mushroom gravy for breakfast. They make a wonderful Thanksgiving side along with mac and cheese, kale, and your favorite protein (I go for the panko tofu cutlets).
For a sweet option, cut up a cookie and serve it with a cream of butter, brown sugar and cinnamon. It tastes like sweet!
Decidedly! This recipe makes only 5-6 three-inch cookies or 4 four-inch cookies. You can even triple the recipe if you like.
Let the cookies cool completely before transferring them to a closed container. They are best enjoyed on the day but can be stored at room temperature for 2-3 days. I recommend putting leftovers in the microwave for 15 seconds.
To make vegan/dairy-free, use your favorite vegan butter and non-dairy milk. Earth Balance’s buttery sticks are my favorite. I prefer unsweetened, unflavored soy milk in savory recipes, but almond or oat milk work too.
- Pastry cutter: I usually use my fingers to make pea-sized pieces of butter, but a pastry cutter is also a great option. You can also just use forks to cut the dough.
- Oven mat: I usually fold and cut the dough on my baking mat (Silpat) because it is a clean surface and makes cleaning easier. You can bake on Silpat up to a certain temperature but I usually put my cookies on it parchment.
- Cookie shapes: These cookies cut from the perfect shape and come in a variety of sizes. You can also use a glass/mug to cut the cookies, but they won’t rise as well. Make sure you press down when cutting, Not weave.
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Sweet Potato Cookies
Sweet Potato Cookies are Southern-style cookies made fluffier and moister with sweet potato puree.
Portions: 4 four inch biscuits
Sweet Potato Cookies
Preheat the oven to 400 degrees Fahrenheit. Use a knife to poke a large sweet potato with a few holes in it. Place on a skillet and roast in a 400 degree oven for 45 minutes to an hour, until completely soft and tender.
Remove the skin and place the sweet potato in a small bowl. Use a fork to mash until almost smooth. Measure out ¾ cup sweet potatoes. You can also mix the sweet potato with ⅓ cup of the milk and puree in a blender until smooth for a completely smooth blend.
Set the oven temperature to 425 degrees F and line a baking sheet with parchment paper. Shelve.
In a medium mixing bowl, add the all-purpose flour, baking powder, and salt. Stir to combine. Add the sliced butter.
Using your hands, a pastry cutteror a fork, cut the butter into pea-sized pieces.
Pour in the milk and sweet potato puree. Stir with a large wooden spoon (or similar utensil) until well blended. The dough will be wiry and pull away from the sides of the bowl.
Turn the dough out onto a lightly floured surface, such as a oven mat. Gently press the dough down to about ½ inch thick. Fold the dough over on itself 4-5 times, tapping lightly each time. Add the flour 1 tablespoon at a time as needed.
Cut out cookie shapes using a cookie cutters. Place them on a parchment-lined baking sheet with the edges touching. Gently fold in the dough as needed to make more cookies. The more the dough is handled, the denser the cookies will be.
Bake in a 425 degree F oven for 12 to 15 minutes, until golden brown and fluffy. Serve immediately.
- Sweet potato: One large sweet potato makes about 1 cup of sweet potato. Sweet potatoes can be roasted 2-3 days ahead.
- Temperature: I recommend chilling the mixing bowl and sliced butter in the freezer for 10 minutes before using. This prevents the butter from melting too quickly. It’s best if you have time to chill the sweet potato as well, but it’s okay if you can’t.
- Cookie size: You can make 2, 3 or 4 inch cookies depending on the size of the cookie cutter. 4 inches takes about 15 minutes, while 2 inches may only take 10-12 minutes.
- Dairy-free options: Replace regular butter with any vegan butter alternative. Vegan butters, such as Earth Balance or Miyoko’s Creamery, produce the same crumbly texture as the cookie. Any non-dairy milk works, but I prefer unsweetened, unflavored soy milk.
- By serving: These cookies go great with a pat of butter and a sprinkle of brown sugar and cinnamon.
- Leftover: Although more appreciated during the day, the biscuits can be kept for 2-3 days in a closed container at room temperature. Heat in the microwave for 15 seconds for best results.
Calories: 358kcalCarbohydrates: 43gProtein: 6gFat: 18gSaturated fats: 11gPolyunsaturated fats: 1gMonounsaturated fat: 5gTrans fats: 1gCholesterol: 47mgSodium: 319mgPotassium: 469mgFiber: 2gSugar: 2gVitamin A: 4096UIC vitamin: 1mgSoccer: 173mgIron: 3mg
Author’s note: This recipe was originally shared in March 2018. It was updated in October 2021 with new photos, videos and improved tips. The biscuits were originally shared with a cashew mushroom gravy recipe.