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Sweet Potato Cookies

"Similar to Carrot Cookies. May frost with cream cheese frosting if you like."
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Ingredients

servings 148 cals
Original recipe yields 18 servings (3 dozen)

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine sugar and butter or margarine. Blend in egg, honey, and sweet potato.
  3. Sift together flour, baking soda, baking powder, salt, and cinnamon. Blend in butter mixture and milk.
  4. Drop from a teaspoon 2 inches apart onto greased cookie sheets. Bake for 15 to 20 minutes until brown.

Nutrition Facts


Per Serving: 148 calories; 5.6 g fat; 23 g carbohydrates; 2.1 g protein; 24 mg cholesterol; 173 mg sodium. Full nutrition

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Reviews

Read all reviews 12
  1. 13 Ratings

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Most helpful positive review

These cookies were awesome...I don't know what the other raters did to make them taste so bad but I did exactly what the recipe said and they came out really good...They weren't too much like co...

Most helpful critical review

This would make a better muffin than a cookie. Add 1/4 cup of applesauce to sweeten it up a bit.

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These cookies were awesome...I don't know what the other raters did to make them taste so bad but I did exactly what the recipe said and they came out really good...They weren't too much like co...

This would make a better muffin than a cookie. Add 1/4 cup of applesauce to sweeten it up a bit.

My rating for this recipe would be "0" stars if possible. I will have to agree with Sheila; there is something missing in this recipe. "Taste" There is none.

Not bad,but I substituted the potato with fresh bay scallops.

Definitely more of a muffin texture. Not cookie-like at all. I searched out this recipe because I had a LOT of leftover cooked sweet potatoes. They lack in sweetness and adding raisins was a ...

Add a 1/2 cup raisins and 1/4 cup pecans and 2 tablespoons of brown sugar!

I goofed and melted the butter, not being much of a cook, I didn't realize that softened butter and melted aren't the same thing. It was a good mistake to make. They made wonderful muffin cookie...

I made these with the left over mashed sweet potatoes from Thanksgiving! They were moist, just the right sweetness and enjoyed by all!

second try; put the potatoes in a blender with (almond) milk to get it nice and smooth and it baked much nicer this time around