These soft and chewy sweet potato cookies are the coziest little treat you’ll bake this season.
They’ve got that warm, sweet flavor from the mashed sweet potatoes, cinnamon, and brown sugar, and they’re topped with a silky maple glaze that hardens just enough to give you that perfect bite.
This is one of those recipes that feels like fall in cookie form, but honestly, we make these all year round.
They’re easy, different, and really satisfying.
Why I Love This Recipe
This recipe came out of a fall weekend where I had extra roasted sweet potatoes and wanted something sweet without going full pie-mode. I played around with my oatmeal cookie base and swapped in mashed sweet potatoes — the result was soft, moist, and just sweet enough. That maple glaze? It takes them right over the top.
- Uses up leftover mashed sweet potatoes
- Texture is like a mix between cake and cookie
- Glaze makes them feel bakery-fancy
- Stays soft for days
- One bowl and super simple to make
Servings and Time
Makes: 18 cookies
Prep Time: 15 minutes
Bake Time: 12 minutes
Total Time: 30 minutes
Macros (per cookie, approx.)
- Calories: 145
- Protein: 2g
- Fat: 5g
- Carbs: 23g
- Sugar: 13g
- Fiber: 1g
Why This Recipe Works (Quick Science)
Mashed sweet potatoes add moisture and natural sweetness, helping the cookies stay soft. Brown sugar makes them chewy and rich. Baking soda reacts with the acidity in the sweet potato and the sugar to give rise. The maple glaze hardens slightly thanks to the powdered sugar absorbing the liquid, giving you that perfect crackly top.
Common Mistakes
- Using hot sweet potatoes: Let them cool before mixing, or you’ll melt the butter and mess up the dough texture.
- Overbaking: They’ll look a little soft when you take them out — that’s perfect. They firm up as they cool.
- Skipping the glaze: It adds more than flavor — it locks in moisture and gives them that wow look.
What to Serve With
These cookies pair beautifully with:
- Hot tea (especially chai or earl grey)
- A glass of cold milk
- Vanilla ice cream on the side
- As a sweet finish to a soup dinner
FAQ
Can I use canned sweet potato puree?
Yes! Just make sure it’s 100% sweet potato, not pie filling.
Can I freeze them?
Absolutely. Freeze after baking, unglazed. Add glaze after thawing.
Do they taste like sweet potato?
They’re mild — the spices and maple are more forward. The sweet potato gives texture and sweetness.
What You’ll Need
- 1 cup mashed sweet potatoes (roasted or canned, cooled)
- ½ cup unsalted butter, softened
- ¾ cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp salt
For the Maple Glaze:
- 1 cup powdered sugar
- 2 tbsp pure maple syrup
- 1–2 tbsp milk (as needed for consistency)
- Pinch of salt
Pro Tips
- Use roasted sweet potatoes for a deeper flavor (not boiled — they get watery).
- Let the cookies cool completely before glazing or the glaze will melt.
- Chill the dough for 15 minutes if it’s too sticky to scoop.
- A cookie scoop makes portioning quick and even.
- Store in an airtight container to keep soft for 4–5 days.
Tools You’ll Need
- Mixing bowls
- Hand mixer or stand mixer
- Silicone spatula
- Cookie scoop
- Baking sheet
- Parchment paper
- Wire rack
- Small whisk (for glaze)
Substitutions & Variations
- Use pumpkin puree instead of sweet potato
- Add chopped pecans or walnuts to the dough
- Swap maple glaze for a cream cheese frosting
- Use coconut sugar instead of brown sugar
Make Ahead Tips
You can make the dough 24 hours ahead and store it covered in the fridge. Bring to room temp for 10 minutes before scooping. You can also bake the cookies and freeze them unglazed, then glaze fresh after thawing.
Step 1: Cream butter and sugar
In a large bowl, beat ½ cup softened unsalted butter and ¾ cup brown sugar together until smooth and creamy.
Step 2: Add wet ingredients
Add 1 large egg, 1 tsp vanilla extract, and 1 cup mashed sweet potatoes. Mix until fully combined.
Step 3: Add dry ingredients
Add 1 ½ cups all-purpose flour, 1 tsp baking soda, ½ tsp cinnamon, and ¼ tsp salt. Mix until no dry flour remains.
Step 4: Scoop and bake
Scoop dough onto parchment-lined baking sheet, spacing 2 inches apart. Bake at 350°F for 10–12 minutes until set and edges are golden.
Step 5: Cool completely
Remove cookies from oven and let cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
Step 6: Make the glaze
In a small bowl, whisk 1 cup powdered sugar, 2 tbsp maple syrup, 1 tbsp milk, and a pinch of salt until smooth and pourable.
Step 7: Glaze the cookies
Drizzle glaze over fully cooled cookies using a spoon or fork. Let glaze set for at least 15 minutes.
Step 8: Serve and enjoy
Once glaze is set, serve on a pretty plate and enjoy.
Leftovers & Storage
Store cookies in an airtight container at room temperature for up to 4 days. To freeze, place in a single layer and thaw at room temp. Best to freeze unglazed and add fresh glaze after thawing.
Wrap-Up
These sweet potato cookies are soft, unique, and full of cozy flavor. Whether you’re making them for a bake sale, a family get-together, or just because you need something sweet — they’re gonna be a hit. Let me know how yours turn out and drop a comment with any questions!
