Sweet Potato Cookies with Homemade Streusel

4.8 from 5 votes

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Sweet Potato Cookies are soft and lightly spiced cookies make with mashed sweet potato, topped with homemade streusel and powdered sugar. Perfect dessert for Fall!

sweet potato cookie

I really didn’t want to post this sweet potato cookies recipe. Like really really didn’t want to because these aren’t the prettiest photos in the world. Like these cookies are gorgeous. These ones are also pretty pretty. But these? Notsomuch.

However, after eating NINE of these over the course of 8 hours, I decided it would be in my best interest to post the recipe because they were that good. I needed to share the glory.

Now, I know what you’re thinking.

Mashed sweet potato in cookies? Gross.

But believe me when I say you are wrong!! Vegetables in cookies is actually good! I don’t eat nine cookies just for the fun of it. Usually. I need a treat that is calorically worthy enough to keep my thighs at their current size and this dessert fits the bill a little too well 😉

sweet potato cookie dough

Mashed sweet potato is stirred into this cookie dough along with some spices like cinnamon, cloves and nutmeg. Scoop these onto a baking sheet, top with a simple, homemade streusel and dusted with powdered sugar. It keeps these cookies soft and moist, plus those warm spices will have people guessing if these are pumpkin cookies which is never a bad thing, right? I asked Brooke and Blake to guess what the secret ingredient was and they guessed pumpkin. Soooo, that is winning at life, folks. Everyone loves pumpkin.

And actually, pumpkin could probably work as a great substitution in this recipe because the compositions of sweet potato vs. are so darn similar. The more you know…

Anyways, I like to top these cookies with streusel because everything tastes better with streusel, and then add some powdered sugar to fancy them up a bit and make them look more like a coffee cake 🙂

The finished product is a sweet, soft, mildly spicy and chewy cookie that will last a couple days in an airtight container, though I don’t see these lasting that long. They are that good. (I really really loved these!)

Anyways, scroll down to grab the printable version of this recipe and give these a try this weekend!!

sweet potato cookies

sweet potato cookies

4.8 from 5 votes

Sweet Potato Coffee Cake Cookies

Sweet Potato Cookies are soft and lightly spiced cookies make with mashed sweet potato, topped with homemade streusel and powdered sugar. Perfect dessert for Fall!
servings 18 cookies
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins

Ingredients

  • 1 1/2 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1/4 cup melted butter
  • 1/2 cup mashed sweet potato*

Streusel:

  • 2 tablespoons melted butter
  • 5 tablespoons all purpose flour
  • 3 tablespoons brown sugar
  • pinch of salt
  • pinch of cinnamon
  • powdered sugar for garnish, optional

Instructions

  • Preheat oven to 350 degrees. Line two baking sheets with parchment paper and set aside.
  • In a large bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, cloves, salt and sugar together to combine. Create a well in the center for the wet ingredients.
  • Crack egg and measure out remaining wet ingredients into the well. Stir slowly, incorporating more and more dry ingredients into the wet until just stirred. Scoop onto prepared baking sheets using a 1 1/2 tablespoon scoop. Wet your fingers and create indents in each cookie, as if you were creating thumbprint cookies. Set aside.
  • For the streusel: stir butter, flour, brown sugar, salt and cinnamon together until crumbly. Sprinkle over each cookie, to fill up the indentation. Bake 8-10 minutes or until the bottoms are lightly golden and the cookies appear dull and no longer shiny. Cool 5 minutes on the baking sheet before transferring to cooling racks.
  • Sprinkle with powdered sugar and serve. Store in airtight containers at room temperature for up to 3 days.
  • *Roast sweet potatoes whole at 350 degrees for 1 hour or until very tender. Cool completely, peel and mash. Store in airtight container in fridge for up to 4 days.

Nutrition

Calories: 126kcal | Carbohydrates: 20g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 19mg | Sodium: 87mg | Potassium: 43mg | Sugar: 10g | Vitamin A: 655IU | Vitamin C: 0.1mg | Calcium: 12mg | Iron: 0.7mg
Course: Dessert
Cuisine: American
Keyword: Coffee Cake Cookies, sweet potato
Other sweet potato recipes you might like:

Twice Baked Sweet Potato Recipe with Walnut Streusel

Sweet Potato Cupcakes with Marshmallow Frosting

Sweet Potato Rolls

Sweet Potato Garlic Fries with Sriracha Dip

Mashed Sweet Potatoes

Polaroid photo of granola bars

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Recipe Rating




14 Responses
  1. CCD

    4 stars
    The cookies are good, nice and chewy with a nice spice balance. You can’t really taste the sweet potato but I think it adds to the chewy texture. Hint: roll the dough into balls rather than using a spoon to put it on the sheet. The baked cookies look nicer if you do.

  2. Jeanne Moss

    5 stars
    Delicious! Soft, crumbly. Great way to use up 1 small baked sweet potato I had in my refrigerator. I’ll make them again but I think I’ll leave off a strudel to save on calories and crumbs.

  3. April

    5 stars
    Yummy n’my tummy! I have made this twice now and the 2nd time around got it down pat. Better, added in a few cookies with almonds and cocoa to top off before adding the crumbles. All smiles in the family 🥰. Thank you for your recipe. Cheers