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Sweet potato pie cookies on a white plate ready to eat.

Southern Sweet Potato Pie Cookies

Barbara Hall
If you have never had sweet potato pie, this will be a special treat. These are the perfect cookies at Christmas time.
4.23 from 9 votes
Prep Time 20 mins
Total Bake Time 36 mins
Chill 45 mins
Total Time 1 hr 41 mins
Course Cookies, Fall, Holiday, Nuts
Cuisine American
Servings 30 cookies
Calories 162 kcal



  • 2 large Sweet potatoes or 4 small
  • 1 Tablespoon Butter unsalted
  • ½ Tablespoon Pure maple syrup


  • ½ cup Butter unsalted 1 stick room temperature
  • 1 ½ cups Sugar white 297 g
  • 1 Egg
  • ½ teaspoon Vanilla Extract
  • ½ teaspoon Maple syrup
  • 1 cup Sweet potato puree
  • 2 ½ cups All-purpose flour 300 g
  • 1 teaspoon Baking powder
  • 1 teaspoon Baking soda
  • 1 teaspoon Cinnamon
  • ½ teaspoon Nutmeg
  • ½ teaspoon Kosher Salt
  • 1 cup Pecans chopped



  • I found sweet potatoes in a steamer bag at my grocery store, but you can bake or microwave 2 large or 4 small till cooked. Set them aside till they cool a little, then take the skins off and cut the sweet potatoes into small pieces. I added the cut-up sweet potatoes to the immersion blender cup plus the maple syrup and butter. Pulse until it becomes a puree. It took me less than a minute to blend the ingredients. You can use canned sweet potatoes, but they are usually canned in syrup, so mash them and don't add the maple syrup or butter.


  • Weigh or measure the sugar and set aside. In another bowl, weigh or measure the flour, baking powder, baking soda, cinnamon, nutmeg, salt and run a whisk through to blend. In a stand or hand-held mixer, add the sugar and the butter and mix on medium speed for 2 to 3 minutes. Add the vanilla extract, maple syrup, sweet potato puree, and mix through. Break the egg into a small bowl (just in case some shells pieces break off) and add it to the rest of the wet mixture. Once blended through, turn the mixer down and slowly add the flour mixture till it is incorporated. Add the pecans and mix through for about 30 secs to a minute. Cover with plastic wrap and refrigerate for at least 45 minutes.
  • Preheat oven to 350° and line 2 cookie pans with parchment paper (I use parchment sheets). Using a medium cookie scooper, space out twelve scoops onto the cookie pan about 2" apart. This gives it space to spread and rise. Bake for 12-14 minutes. Leave the cookies on the baking pan for a minute or two before moving them to a cooling rack. This size batch makes about 2-½ dozen. Enjoy!


Calories: 162kcalCarbohydrates: 25gProtein: 2gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 15mgSodium: 108mgPotassium: 150mgFiber: 2gSugar: 12gVitamin A: 5126IUVitamin C: 2mgCalcium: 25mgIron: 1mg
Keyword pecan cookies, sweet potato cookies, sweet potato pie cookies
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