Sweet Potato-Pecan Cookies

Total Time
Prep 20 mins
Cook 15 mins

Got this one off of about.com's Southern Food forum. Haven't tried these, but I'm posting this for all the sweet potato addicts here!

Ingredients Nutrition


  1. Preheat oven to 400°.
  2. In a large mixing bowl, sift together the flour, baking powder, baking soda, salt and nutmeg; set aside.
  3. In a seperate bowl, cream together the butter and sugar.
  4. Beat in the egg, sweet potato, vanilla and orange zest.
  5. Beat mixture into dry ingredients.
  6. Stir in the pecans.
  7. Lightly butter or spray with Pam 3 cookie sheets.
  8. Drop batter by teasponfulls onto sheets, leaving 1 1/2-inch space between each batter drop.
  9. Bake for 12-15 minutes or until cookies are browned.
  10. Cool on wire racks and store in an airtight container.
  11. If desired, you can make a glaze by mixing together 1 cup confectioners sugar and 2 tablespoons orange juice.
  12. Spread glaze over warm cookies.


Most Helpful

These cookies turned out healthier tasting than I imagined even though I added chocolate chips. Eating my fifth one, so I guess that speaks to itself!

Delicia T September 15, 2010

These are awesome! Nice soft cookie and not an overpowering nutmeg taste. I used two egg whites instead of one egg and also left out the pecans, the egg white change didn't seem to make a problem at all. I Just ate two with my morning coffee, and thinking about another... thanks for posting! yummy!


These came out beautiful. Nice and puffy! I grew butternut squash this summer so I used it instead of the sweet potatoe.

Rita~ December 03, 2002

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