Southern Sweet Potato Pie Cookies

4.82 from 38 votes

Soft and spiced Sweet Potato Pie Cookies made with mashed sweet potato, warm spices, and brown sugar for a handheld twist on the classic holiday pie.

Prep Time20

Total Bake Time36

Chill45

Total Time1 41

Course: Cookies, Fall, Holiday, Nuts

Cuisine: American

Difficulty: Medium

Servings: cookies

Calories: 164kcal

Bake or microwave 2 large or 4 small sweet potatoes until cooked. Set them aside until they cool, then cut the sweet potatoes open and scoop out the flesh. I added the 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 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 add the flour mixture about a third at a time until it is incorporated. Add the pecans and mix through for about about 5-10 seconds. Cover with plastic wrap and refrigerate for at least 45 minutes.
Preheat oven to 350°F (175°C or 180°C) 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 11-13 minutes. Move them to a cooling rack once out of the oven.