top of page

Sweet Potato Pie Cookies

Introduction

Sweet potato cookies are soft, lightly spiced treats that balance natural sweetness with a warm, comforting texture. The mashed sweet potato adds moisture and richness, giving the cookies a tender crumb without being heavy. Subtle notes of cinnamon or vanilla enhance the earthy sweetness, making them feel familiar yet slightly elevated. They are gently crisp at the edges while remaining pillowy in the center. These cookies feel wholesome, cozy, and perfect for cooler days or anytime you want a dessert that is both comforting and refined. These are great not only for the holiday, but anytime you want something warm + savory, and don't allow my toppings to deter you, if it's not your thing...you can keep them plain or you can get as creative as you'd like.


Kitchen in Motion (Video)


Ingredients


Cookie Ingredients

• 3 cups all-purpose flour

• 1 1/2 teaspoons baking powder

• 1 teaspoon fine sea salt

• 3 sticks unsalted butter, softened (1 1/2 cups)

• 1 1/2 cups granulated sugar + extra for rolling

• 2 large eggs

• 1 tablespoon vanilla extract


Sweet Potato Filling Ingredients

• 2 Sweet Potato's

• 1 large egg

• 1 cup of granulated sugar

• 2 tablespoons of vanilla extract

• 1/5 cup of cinnamon

• 2 tablespoons of honey

• 1/5 cup of buttermilk

• 1/4 cup of butter


Topping Ingredients

• 1 cup of pecans

• 1/2 cup of butter

• 2 cups of granulated sugar

• 1/4 cup of buttermilk

• 1 cup of marshmallows


Optional Equipment

• Kitchen Mixer: https://a.co/d/13PaoQs

• Kitchen Torch: https://a.co/d/13PaoQs


Instructions


For Sweet Potato's

  1. Peel your sweet potato's and boil for 20 minutes until incredibly soft

  2. Mash your sweet potato's

  3. Add in: egg, granulated sugar, vanilla, cinnamon, honey, buttermilk, butter and mix for 3-4 minutes (make sure you mix so there are no sweet potato strings)

  4. Add the sweet potato mixture to a piping bag


For Cookies with Sweet Potato Mixture Added and Toppings

  1. Preheat your oven to 350°F

  2. In a medium bowl, whisk together the flour, baking powder, granulated sugar, and salt until evenly combined

  3. Add the eggs first, the softened butter second, and the vanilla extract third to your dry mixture and stir by hand or mix until the mixture is light and fluffy, about 3 to 5 minutes

  4. Scoop the dough and gently roll it into 1-inch balls, handling the dough lightly since it is soft

  5. Arrange the cookie balls on prepared baking sheets about 2 inches apart

  6. Take a regular sized spoon and press down on the cookies until it forms a well (be sure not to form a bowl as the goal is to provide additional space for the sweet potato mixture)

  7. Cut 1/8 inch from the piping bag with the sweet potato mixture

  8. Add the mixture to the cookie twisting slowly in a circle shape to fill the well of the cookie and then a portion of the sides still allowing at least 1/4 inch of the cookie to show (retain at least 1 piping bag worth of sweet potato mixture for Step 10 & 11)

  9. Bake for 5 Minutes

  10. Remove the cookies from the oven, at this point the cookies have expanded due to the heat and the ration of the sweet potato mixture is small in proportion to the cookie

  11. Pipe on additional sweet potato mixture to ensure there's enough sweet potato in proportion to the cookie

  12. Bake for another 8 to 11 minutes, until the edges are lightly golden and the centers are just set

  13. Cook pecans, butter, and 1/2 cup of granulated sugar in a cast iron for 7 minutes

  14. Remove the pecans to cool in a glass bowl for 15 minutes

  15. Add the pecans to a bag and crush into smaller pieces

  16. Mix buttermilk and 1 cup of granulated sugar together to form an icing

  17. Add icing to a piping bag

  18. Form the cookies by adding: pecans to 1/3 of the cookies, marshmallows to 1/3 of the cookies, and dusting granulated sugar to the remaining 1/3 of cookies

  19. Cut the tip of the piping bag with the icing (cut the smallest hole), and drizzle on top of the cookies with the pecans

  20. Slightly torch the cookies with the marshmallows (If you do not have a torch gun, you can pop the cookies with the marshmallows in the oven for no more than 2 minutes so the marshmallows can toast)

 
 
bottom of page