I stumbled into this Sweet Potato Sugar Cookie Delight on one of those slow, cozy afternoons when you’re craving something warm but not too fussy. I remember having one lonely roasted sweet potato left from the night before, and instead of turning it into soup—like a sensible adult—I mashed it straight into cookie dough. Honestly? Best impulsive choice I’ve made in a while.

Something about the natural sweetness of the sweet potato gives these cookies a mellow, nostalgic flavor. They’re soft in the middle, lightly crisp on the edges, and smell like someone hugged a bakery. The dough comes together so easily that I now purposely roast an extra sweet potato just to “accidentally” have one handy. These cookies feel familiar but new—like your classic sugar cookie wandered off on a cozy autumn vacation.

What I love most is how forgiving this recipe is. If you bake a lot, you’ll appreciate how the moisture from the sweet potato keeps the cookies tender even after a day or two. And if you don’t bake much? These are very beginner-friendly. No mixers, no chilling, no drama. Just real, soft, lightly sweet cookies that feel like something Grandma would’ve loved.

Recipe Resume (Quick Highlights)

• Soft, bakery-style texture every time.
• Naturally sweetened with real sweet potato.
• No fancy tools or chilling required.
• A warm, cozy twist on classic sugar cookies.
• Quick 10-minute prep.
• Kid-approved flavor.
• Freezer-friendly dough.
• Perfect for holidays… or random Tuesday cravings.

Why This Sweet Potato Sugar Cookie Delight Is the Only One You’ll Ever Need

I made these once for my sister, who claims she “doesn’t like sweet potatoes,” and she ate three before the tray even cooled. That’s when I knew this recipe wasn’t leaving my baking rotation.
Cuisine Type: American comfort-baking at its best.

What You Really Need (Simplified)

• 1 cup mashed cooked sweet potato
• ½ cup butter, softened
• ¾ cup sugar
• 1 egg
• 1 tsp vanilla
• 1 ½ cups flour
• 1 tsp baking powder
• Pinch of salt
• Optional: cinnamon or nutmeg

How to Master the Perfect Sweet Potato Sugar Cookie (My Secret Method)

Start by mashing your sweet potato until completely smooth—no little lumps or your cookies may bake unevenly. Cream the butter and sugar with a spoon until it looks pale and fluffy (don’t overthink it). Add the egg and vanilla, then fold in the sweet potato.

Sprinkle the dry ingredients in and mix just until the dough comes together. Scoop little spoonfuls onto a baking sheet, flatten them gently, and let the oven take over. They puff slightly and turn golden around the edges—when that happens, they’re done.

Chef’s Notes and Tips

A slightly wetter dough is normal because of the sweet potato—don’t keep adding flour. That tenderness is the whole magic.
If you want extra flavor, add a tiny pinch of cinnamon. It won’t make the cookies taste “spiced,” but it deepens the sweetness beautifully.

Get Creative! Substitutions & Variations

Swap half the sugar for brown sugar for a deeper caramel flavor, or stir in white chocolate chips for a little bakery drama. You can also roll the dough balls in cinnamon sugar before baking for a snickerdoodle-meets-sweet-potato moment.

Lighten It Up! (Healthier Swaps)

Use coconut sugar instead of white, or swap half the butter for Greek yogurt. For gluten-free baking, a 1:1 blend works surprisingly well here because the sweet potato adds moisture.

Closing

And there you have it! Soft, cozy cookies with just the right hint of sweet potato magic. If you try them, let me know how they turned out—and peek at my other dessert recipes while you’re here!

Are You Curious About Anything Else? Take a Look at the Most Frequently Asked Questions We Get About This Recipe

1. Can I use canned sweet potato purée for this sweet potato sugar cookie recipe?

Yes, you can. Just make sure it’s plain sweet potato, not pie filling. Canned purée can be slightly wetter, so you may need one extra tablespoon of flour to balance the dough. Using canned purée is a quick shortcut, and it still gives you the same soft sweet potato cookies with that naturally sweet flavor people love.

2. How do I store these soft sweet potato cookies so they stay tender?

Keep them in an airtight container with a small piece of bread or a slice of apple. It sounds strange, but the moisture transfers gently and keeps the cookies soft without making them soggy. They stay fresh for about 3–4 days, and the flavor deepens slightly as they rest.

3. Can I freeze this easy sweet potato dessert idea for later?

Absolutely. Freeze the dough balls unbaked, then bake from frozen by adding 1–2 minutes. If you prefer freezing the baked cookies, wrap them tightly and thaw at room temperature. The sweet potato keeps them surprisingly soft even after freezing.

4. Why did my cookies bake too flat?

This usually happens if the butter was too warm or the sweet potato too soft. Add 1–2 tablespoons of flour next time, or chill the dough for 10 minutes before baking. It helps the cookies hold their shape while still staying soft in the center.

Sweet Potato Sugar Cookie Delight

Recipe by Salma Recipe

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 1 cup mashed cooked sweet potato

• ½ cup butter, softened

• ¾ cup sugar

• 1 egg

• 1 tsp vanilla

• 1 ½ cups flour

• 1 tsp baking powder

• Pinch salt

• Optional: cinnamon or nutmeg

Directions

• Start by mashing your sweet potato until completely smooth—no little lumps or your cookies may bake unevenly. Cream the butter and sugar with a spoon until it looks pale and fluffy (don’t overthink it). Add the egg and vanilla, then fold in the sweet potato.
• Sprinkle the dry ingredients in and mix just until the dough comes together. Scoop little spoonfuls onto a baking sheet, flatten them gently, and let the oven take over. They puff slightly and turn golden around the edges—when that happens, they’re done.