Sweet Potato Cookies

Looking for a great soft sugar cookie recipe? Then look no further! These tender cookies have a mild earthy sweetness. A great accompaniment to a good book and a cup of tea on a cool day.

Yield: Makes 40 cookies

Sweet Potato Cookies


  • 1 large egg
  • 3/4 cup salted butter, melted and cooled
  • 1/2 cup firmly packed dark brown sugar
  • 3/4 tsp vanilla extract
  • 3/4 cup cooked, pureed sweet potatoes
  • 1 1/4 - 2 cups all-purpose flour
  • 3/4 tsp baking powder
  • 1/4 tsp salt


  1. In a medium bowl, beat together egg, butter, brown sugar and vanilla. Stir in sweet potatoes.
  2. Combine 1 1/4 cups flour, baking powder and salt.
  3. Add flour mixture to sweet potato mixture, stirring until just combined, adding additional flour if dough is too sticky.
  4. Gather dough into a ball. Flatten into a disc shape. Wrap the disc with plastic wrap and refrigerate for at least 1 hour or up to 24 hours before rolling out.
  5. Meanwhile, preheat oven to 350ᵒF. Line cookie sheets with parchment paper.
  6. Uncover dough and transfer to a lightly floured surface. Roll out dough 1/8 inch thick. Cut dough with desired cookie cutter.
  7. Place cookies 1 inch apart on prepared cookie sheets.
  8. Bake until cookies are golden brown, about 12 -15 minutes.
  9. Let cookies stand for 5 minutes on cookie sheets.
  10. Remove from cookie sheets and cool completely on racks. Store, layered with wax paper, in the refrigerator for 1 week. May be frozen for up to 2 months.
Nutritional analysis per cookie:


71 calories, 3.7 g fat, 0.9 g protein, 8.5 g carbohydrate, 0.3 g fibre, 56 mg sodium 

Tip: To get a naturally orange-coloured cookie, substitute yams for the sweet potato in this recipe.