These Sweet Potato Cookies are a delightful nod to Southern comfort food, inspired by the classic flavors of candied yams and sweet potato casserole. These cookies are soft, chewy, slightly crisp on the edges, and warmly spiced with cinnamon, nutmeg, ginger, and cloves. They also have a gooey marshmallow center that keeps you going back for more. These cookies are a delicious fusion of dessert and tradition, offering a taste of the South that’s perfect for any occasion.

The Best Sweet Potato Cookies Recipe

These sweet potato cookies are the best because they perfectly blend soft, chewy, slightly crisp texture with the rich, comforting flavors of sweet potato and warm spices. What truly sets them apart is the gooey marshmallow center, creating an irresistible treat that goes beyond ordinary cookies. Covered in a cinnamon-sugar topping, these cookies aren’t just tasty, but they scream showstopper. Whether you’re a fan of sweet potatoes or just love a good cookie, these are guaranteed to satisfy your cravings in the most delicious way. Say hello to your new fav fall treat!

More Delicious Fall Dessert Recipes

• The Best Apple Crisp Recipe
• Pumpkin Chocolate Chip Cookies
• Honey Bun Cake
• Homemade Salted Caramel Cheesecake
• Banana Bars with Chocolate Chips

Ingredients You Need to Make these Sweet Potato Cookies

Cookies

Brown Sugar: Plays an important role in this cookie recipe. Brown sugar contributes to the rich, complex flavor of the cookies and provides additional moisture, which aids in getting the perfect chewy texture for these cookies. 

Vanilla: This recipe uses pure vanilla extract to add that delicious vanilla flavor.

Mash Sweet Potato: the mashed sweet potato is the star of the show! This recipe uses fresh sweet potato for the best flavor and texture.

Brown Butter: Adds a rich, deep, nutty flavor, which works so well with sweet potato. 

Spices: we use ground cinnamon, ginger, nutmeg, and cloves to create the best spiced flavor.

Marshmallows: Marshmallows brings the gooeyness to these cookies, which gives you all the candied yam/sweet potato casserole vibes. I used the large jet-puffed marshmallows and cut them into halves.

Egg: this recipe uses a whole egg, which contributes to the chewy texture. 

Flour: We are using all-purpose flour, but if you are gluten-free, I have included information about a gluten-free option. Below, I also included tips on measuring flour, which will help ensure your cookies come our perfect and aren’t too dry or crumbly. 

Baking Soda: Baking soda helps with leveling the cookies and aids in their texture, creating a chewy cookie with a tender crumb. 

Salt: Salt (yes, salt) is key to any dessert. So we definitely add salt to the cookie batter and finish it with some flaky sea salt. Adding salt to your dessert helps with balancing the flavors. Trust me, don’t skip with step. 

Topping

Sugar: adds additional texture and sweetness to the cookies.

Cinnamon: Adds additional spice to the cookies.

Orange Zest: Adds a zesty, citrus finish to the cookies.

How to Make These Sweet Potato Cookies

Instructions

Step 1. Make the brown butter: Cut the butter in small pieces to ensure even melting. Add the butter to a small skillet. Heat the skillet to medium heat. The butter will start to melt as the skillet heats up. Stir the butter to ensure it cooks evenly. Allow the butter to cook for about medium 3-5 minutes until the butter turns an amber color. The butter will first foam and start to pop. Then, brown bits will begin to form in the bottom of the pan. Once browned and popping slows, it is ready. Scrap the butter (and the brown bits of glory— yes, the brown bit are what you want!) into a heat-safe bowl and let rest for about 15-20 minutes.

Step 2. Next, cook a small sweet potato in the microwave for about 3 minutes, rotate it and cook it for an additional 2 minutes or until tender. Alternatively, you can steam or roast your steam potatoes. Leftover sweet potato is also perfect here. Once cooked and softened, set aside to cool.

Step 3. In a medium mixing bowl, sift the flour, baking soda, and salt. Set aside.

Step 4. In a medium-large mixing bowl, add the brown sugar, cooled browned butter, and vanilla and beat with a hand mixer for 2 minutes.

Step 5. Add the cool mashed sweet potato and egg. Beat until combined. 

Step 6. Add your “sifted flour mixture” into your wet ingredients and mix with a wooden spoon or rubber spatula until well combined. Be sure not to over mix.

Step 7. Transfer the cookie dough to a fridge and let chill for at least 2 hours to allow the batter to stiffen and the flour to hydrate and obtain that brown butter, spiced vanilla flavors (Pro tip: Allowing your dough to refrigerate for 4 hours or overnight will result in the best flavored cookie; however, 2 hours works just fine. If you choose to bake your cookies without chilling them, they will likely be flatter than the photo). 

Step 8. Remove your chilled dough and allow it to slightly soften at room temperature for about 10 minutes. Then, preheat your oven to 350°F. Line a nonstick baking sheet with parchment paper.

Step 9. Use a medium cookie scoop (2 tablespoons cookie scooper) to scoop the dough. With your thumb, make an indention in the dough while the dough is in the scooper and insert half of a marshmallow into the indention. Once inserted, release the cookie and form Into a ball. The dough should completely cover the cookie. 

Step 10. Next, in a shallow bowl, mix your granulated sugar, cinnamon. and orange zest until well combined. Rub the zest and the sugar together to amplify the flavor. Then, roll your ball of cookie dough in the sugar mixture and place the dough onto a parchment lined baking sheet. The dough should be about 3 inches apart.

Step 11. Bake the cookies at 350 degrees for 9-10 minutes or until edges are set and the center is slightly puffed. Let rest for about 15 minutes or until set — I know it’s going to seem like a lifetime, but it’ll be worth it. We want to ensure we get the perfect texture!

Step 12. Once cooled, enjoy and feel free to add a comment on my blog! Also, be sure to share your photo on instagram and tag @butterloveandsalt! We would love to see how your cookies come out!

Tip & Tricks

1. Use fresh sweet potato, not canned, for best flavor.
2. Chill your dough before baking your cookies. Chilling the dough will hydrate the flour and will produce cookies with a thicker texture and enhanced flavor. I recommend that you let you dough chill for at least 2 hours, as the dough will need to stiffen. The wait time also helps with a tastier cookie. We want to ensure we can taste all those spices!
3. Be sure to use room temperature eggs.
4. Make sure your brown butter is cooled before adding to the sugar. You want to cream your sugar with your butter (i.e., beat with a mixer for 2-3 minutes), which requires your butter to be room temperature. Creaming your butter will ensure you have the best texture.
5. If your cookies have a marshmallow explosion after they bake, you can reshape them with a cookie cutter that is slightly larger than the diameter of the cookies. If you don’t have a cookie cutter, you can use a wide cup to reshape the cookie. Once your cookies are out of the oven, take the cookie cutter and gently run it around the edges of the cookies (or carefully swirl the cookies in the cookie cutter) to reshape them into a perfect circle.

How to Measure Flour for These Cookies? 

1. Use the Correct Measuring Cup: Use a dry measuring cup. These cups typically come in sizes like 1 cup, 1/2 cup, etc.
2. Fluff the Flour: Before measuring, fluff up the flour in the bag or container using a spoon. This helps prevent compacting and ensures a more accurate measurement.
3. Spoon into the Cup: Gently spoon the fluffed-up flour into the measuring cup, allowing it to pile up above the rim.
4. Level Off: Use a flat edge, like the back of a knife, to level off the excess flour from the top of the measuring cup. Do this without tapping or shaking the cup to avoid settling.

Can I Freeze Cookie Dough?

Yes, you can store the cookie dough in the freezer for freshly baked cookies in minutes. Here’s how: 

1. Shape the Dough: After preparing the cookie dough, scoop your dough into balls. 
2. Place in Gallon Freezer-Safe Bag: Carefully, place the portioned balls in a gallon-size freezer bag. Make sure it is well-sealed to prevent air and moisture from reaching the dough.
3. Use an Airtight Container: If you prefer, you can place the wrapped cookie dough in an airtight container instead of using a gallon bag.
4. Label and Date
5. Store in the Freezer for up to 3 months.
6. Bake When Ready to Use. When you’re ready to bake, simply remove the cookie dough from the freezer, let it thaw slightly if needed, and follow the original baking instructions. Note: You may need to add 2-3 minutes to the bake time to account for the frozen dough.

More Amazing Cookie Recipes

• The Best Brown Butter Chocolate Chip Cookies
• The Best Cinnamon Cookies Recipe
• Double Chocolate Chip Cookies
• Brown Sugar Cookies
• Banana Chocolate Chip Cookies

I hope you love this Sweet Potato Cookies Recipe! It’s sweet potato casserole or candied yams in cookie form and they are absolutely delicious! If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @‌butterloveandsalt on INSTAGRAM. Your reviews help support Butter, Love & Salt and make it possible for me to continue to create delicious recipes.

Candied Yams, Sweet Potato Casserole, Sweet Potato Cookie, Sweet Potato Cookies, Sweet Potoato Cookie Recipe

Sweet Potato Cookies

5 from 3 votes

Prep Time :15 minutes mins

Cook Time :9 minutes mins

Chill Dough :2 hours hrs

Total Time :2 hours hrs 24 minutes mins

Serves: 21

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Ingredients

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Cookie Dough

• ▢ 2 cups all-purpose flour
• ▢ 3/4 tsp baking soda
• ▢ 1/2 tsp salt
• ▢ 1/2 cup unsalted butter browned and cooled
• ▢ 1 cup dark brown sugar
• ▢ 1 large egg
• ▢ 1/4 cup mashed sweet potato
• ▢ 2 tsp vanilla extract
• ▢ 2 tsp cinnamon
• ▢ 1/4 tsp ginger
• ▢ 1/8 tsp nutmeg
• ▢ 1/8 tsp cloves
• ▢ 10-11 large marshmallows cut in halves

Sugar Topping Mixture

• ▢ 1/4 cup granulated sugar
• ▢ 1 tsp cinnamon
• ▢ 1 tsp orange zest

US Customary – Metric

Instructions

• Make the brown butter: Cut the butter in small pieces to ensure even melting. Add the butter to a small skillet. Heat the skillet to medium heat. The butter will start to melt as the skillet heats up. Stir the butter to ensure it cooks evenly. Allow the butter to cook for about medium 3-5 minutes until the butter turns an amber color. The butter will first foam and start to pop. Then, brown bits will begin to form in the bottom of the pan. Once browned and popping slows, it is ready. Scrap the butter (and the brown bits of glory— yes, the brown bit are what you want!) into a heat-safe bowl and let rest for about 15-20 minutes.
• Next, cook a small sweet potato in the microwave for about 3 minutes, rotate it and cook it for an additional 2 minutes or until tender. Alternatively, you can steam or roast your steam potatoes. Leftover sweet potato is also perfect here. Once cooked and softened, set aside to cool.
• In a medium mixing bowl, sift the flour, baking soda, and salt. Set aside.
• In a medium-large mixing bowl, add the brown sugar, cooled browned butter, spices, and vanilla and beat with a hand mixer for 2 minutes.
• Add the cool mashed sweet potato and egg. Beat until combined.
• Add your “sifted flour mixture” into your wet ingredients and mix with a wooden spoon or rubber spatula until well combined. Be sure not to over mix.
• Transfer the cookie dough to a fridge and let chill for at least 2 hours to allow the batter to stiffen and the flour to hydrate and obtain that brown butter, spiced vanilla flavors (Pro tip: Allowing your dough to refrigerate for 4 hours or overnight will result in the best flavored cookie; however, 2 hours works just fine. If you choose to bake your cookies without chilling them, they will likely be flatter than the photo).
• Remove your chilled dough and allow it to slightly soften at room temperature for about 10 minutes. Then, preheat your oven to 350°F. Line a nonstick baking sheet with parchment paper.
• Use a medium cookie scoop (2 tablespoons cookie scooper) to scoop the dough. With your thumb, make an indention in the dough while the dough is in the scooper and insert half of a marshmallow into the indention. Once inserted, release the cookie and form Into a ball. The dough should completely cover the cookie.
• Next, in a shallow bowl, mix your granulated sugar, cinnamon. and orange zest until well combined. Rub the zest and the sugar together to amplify the flavor. Then, roll your ball of cookie dough in the sugar mixture and place the dough onto a parchment lined baking sheet. The dough should be about 3 inches apart.
• Bake the cookies at 350 degrees for 9-10 minutes or until edges are set and the center is slightly puffed. Let rest for about 15 minutes or until set — I know it’s going to seem like a lifetime, but it’ll be worth it. We want to ensure we get the perfect texture!
• Once cooled, enjoy and feel free to add a comment on my blog! Also, be sure to share your photo on instagram and tag @butterloveandsalt! We would love to see how your cookies come out!

Notes

1. Use fresh sweet potato, not canned, for best flavor and texture. 
2. Chill your dough before baking your cookies. Chilling the dough will hydrate the flour and will produce cookies with a thicker texture and enhanced flavor. I recommend that you let you dough chill for at least 2 hours, as the dough will need to stiffen. The wait time also helps with a tastier cookie. We want to ensure we can taste all those spices!
3. Be sure to use room temperature eggs.
4. Make sure your brown butter is cooled before adding to the sugar. You want to cream your sugar with your butter (i.e., beat with a mixer for 2-3 minutes), which requires your butter to be room temperature. Creaming your butter will ensure you have the best texture.
5. If your cookies have a marshmallow explosion after they bake, you can reshape them with a cookie cutter that is slightly larger than the diameter of the cookies. If you don’t have a cookie cutter, you can use a wide cup to reshape the cookie. Once your cookies are out of the oven, take the cookie cutter and gently run it around the edges of the cookies (or carefully swirl the cookies in the cookie cutter) to reshape them into a perfect circle.

Nutritional Information

Serving: 1 cookieCalories: 148kcal (7%)Carbohydrates: 25g (8%)Protein: 2g (4%)Fat: 5g (8%)Saturated Fat: 3g (19%)Polyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 19mg (6%)Sodium: 105mg (5%)Potassium: 39mg (1%)Fiber: 1g (4%)Sugar: 15g (17%)Vitamin A: 372IU (7%)Vitamin C: 0.2mgCalcium: 17mg (2%)Iron: 1mg (6%)

Recipe by: Chavez Adams / Butter, Love & Salt | Photography by: Meg McKeehan