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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.

Closeup on a Sweet Potato Cookie frosted with Maple Pecan Frosting.

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

Collage image showing how to mash up the canned 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.

Collage image showing the steps for making the Sweet Potato 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.

Collage image showing the steps for adding Flour to the cookie dough.

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.

Closeup on five unfrosted Sweet Potato Cookies.

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

Closeup on a glass bowl filled with homemade 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

Cookie sheet filled with rows of Frosted Sweet Potato Cookies.

Step 12: When the cookies are completely cooled, generously frost them with Maple Pecan Frosting. Yum!

Expert Tips and FAQ’s

Storage/Freezing Tips

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.

Closeup on a stack of three Sweet Potato Cookies frosted with Maple Pecan Frosting surrounded by Pecans.
Sweet Potato Cookies with Maple Pecan FrostingPrint

Sweet Potato Cookies with Maple Pecan Frosting

Yield 3 dozen cookies
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

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

  1. Drain the Sweet Potatoes.  We used canned but you can definitely use freshly steamed or boiled sweet potatoes instead.
  2. 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.)
  3. In a large bowl, cream butter softened to room temperature and granulated and brown sugars until they are light and fluffy (2-3 minutes.)
  4. Add the eggs and the vanilla extract and continue to mix on medium speed for another 3-4 minutes.
  5. Add the sweet potatoes and the cinnamon to the bowl.
  6. Mix until thoroughly combined.
  7. Add the baking powder, baking soda, and flour to the mixing bowl.
  8. Combine until the flour is completely incorporated into the cookie dough.
  9. Bake in an oven preheated to 375 degrees for 13-15 minutes or until golden brown around the edges.
  10. Allow the cookies to cool before frosting.
  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.
  12. When the cookies are completely cooled, generously frost them with Maple Pecan Frosting. 

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© Two Sisters Crafting
Cuisine: American / Category: Cookies