Sweet Potato Cookies with Maple Pecan Frosting
Sweet Potatoes and cinnamon combine in a moist, cakey, and delicious frosted cookie that is a true crowd-pleaser. You’ll make these Sweet Potato Cookies with Maple Pecan Frosting again and again.
We took all the flavors of a Sweet Potato Casserole and melded them into a super delicious cookie that is perfect for Fall and Thanksgiving. These yummy Sweet Potato Cookies with Maple Pecan Frosting combine Sweet Potatoes and cinnamon in a moist, cakey, and delicious frosted cookie that is a true crowd-pleaser. So yummy! Your family will ask you to make them again and again!
How to Prepare the Sweet Potatoes
Steps 1-2: Let’s start with the Sweet Potatoes. We used canned but you can definitely use freshly steamed or boiled sweet potatoes instead. We drained the Sweet Potatoes and then we got the smashing process started with a fork but you could also throw them into a food processor.
Step 3: You want to either pull out the large fibers or break them up with a mixer. We whipped the potatoes with a mixer to break down the Sweet Potato fibers. (This process can take 3-5 minutes.) You will need 1 cup of mashed sweet potatoes for the cookie batter.
How to Make the Cookie Dough
Step 4: In a large bowl, cream butter softened to room temperature and granulated and brown sugars until they are light and fluffy (2-3 minutes.)
Step 5: Add the eggs and the vanilla extract and continue to mix on medium speed for another 3-4 minutes.
Step 6: Add the sweet potatoes and the cinnamon to the bowl.
Step 7: Mix until thoroughly combined.
Step 8: Add the baking powder, baking soda, and flour to the mixing bowl.
Step 9: Combine until the flour is completely incorporated into the cookie dough.
Step 10: Bake in an oven preheated to 375 degrees for 13-15 minutes or until golden brown around the edges. Allow the cookies to cool before frosting.
How to Make the Maple Pecan Frosting
Step 11: While the cookies are cooling, make up a batch of our creamy and delicious homemade Maple Pecan Buttercream Frosting. You can find the detailed instructions and recipe right here.
Frosting the Cookies
Step 12: When the cookies are completely cooled, generously frost them with Maple Pecan Frosting. Yum!
Expert Tips and FAQ’s
Cookies should always be stored in an airtight container. They should be completely cooled before storing them. We usually add a layer of parchment paper between each row of these cookies in our plastic container because they are frosted. Cookies stored at room temperature should stay fresh for 3-4 days. You can also keep them in the refrigerator and that extends their freshness for up to a week. If you need them to last longer, you can freeze them for up to 3 months. You can pull them out of the freezer and leave them on the counter for 1 hour and they will be ready to eat.
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Sweet Potato Cookies with Maple Pecan Frosting
Sweet Potatoes and cinnamon combine in a moist, cakey, and delicious frosted cookie that is a true crowd-pleaser. You'll make these Sweet Potato Cookies with Maple Pecan Frosting again and again.
Ingredients
- 1 cup Butter, softened to Room Temperature (Sweet Cream Salted)
- 1 cup Brown Sugar (firmly packed)
- 1/2 cup Granulated Sugar
- 2 Large Eggs
- 1 teaspoon Vanilla Extract
- 1 cup smashed Canned Sweet Potatoes (drained)
- 1 teaspoon Cinnamon
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 3 cups All-Purpose Flour
- 1 batch of our Maple Pecan Buttercream Frosting
Instructions
- Drain the Sweet Potatoes. We used canned but you can definitely use freshly steamed or boiled sweet potatoes instead.
- We smash the Sweet Potatoes with a fork but you could also throw them into a food processor. You want to either pull out the large fibers or break them up with a mixer. We whipped the potatoes with a mixer to break down the Sweet Potato fibers. (This process can take 3-5 minutes.)
- In a large bowl, cream butter softened to room temperature and granulated and brown sugars until they are light and fluffy (2-3 minutes.)
- Add the eggs and the vanilla extract and continue to mix on medium speed for another 3-4 minutes.
- Add the sweet potatoes and the cinnamon to the bowl.
- Mix until thoroughly combined.
- Add the baking powder, baking soda, and flour to the mixing bowl.
- Combine until the flour is completely incorporated into the cookie dough.
- Bake in an oven preheated to 375 degrees for 13-15 minutes or until golden brown around the edges.
- Allow the cookies to cool before frosting.
- While the cookies are cooling, make up a batch of our creamy and delicious homemade Maple Pecan Buttercream Frosting. You can find the detailed instructions and recipe right here.
- When the cookies are completely cooled, generously frost them with Maple Pecan Frosting.
Did you Make this Recipe? Leave a review below, then snap a picture and tag @twosisterscrafting on Instagram so we can see it!