Sweet Potato Cookies with Maple Glaze

delicious fall cookies
Delicious fall cookies
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For cookies:
2¼ cups All-purpose flour
1 tsp Baking soda
1 tsp Cinnamon
½ tsp Kosher Salt
¼ tsp Ground nutmeg
1 cup (2 sticks) Butter softened
¾ cup Brown sugar
½ cup Granulated sugar
¾ cup Sweet potato purée
1 Large eggs
2 tsp Vanilla extract
1½ cups Pecans toasted, chopped
For maple glaze
1 cup Powdered sugar
2 tbsp Maple syrup
1 tbsp Milk
1 pinch Kosher Salt
¾ cup Pecans toasted, finely chopped

Nutritional information

  • For cookies:

  • For maple glaze

Sweet Potato Cookies with Maple Glaze


These Sweet Potato Cookies with Maple Glaze are so yummy – I love them and I know you will too! Yes, sweet potato sounds like a weird ingredient to add to cookies, but it really works! The best thing about these cookies is the maple glaze on top.

To make these cookies, start by whisking flour, baking soda, cinnamon, salt, and nutmeg.
Separately, beat butter and sugar together until light and fluffy. Add in sweet potato, egg, and vanilla and beat before adding dry ingredients and mixing until just combined. Stir in chopped pecans. Bake for 10 minutes until golden and just set. As the cookies bake, make a glaze by mixing powdered sugar, syrup, milk, and pinch of salt. Drizzle the glaze over the cookies and sprinkle with chopped pecans.

To make Sweet Potato Cookies with Maple Glaze, you will need the following ingredients:

Ingridiens for Sweet Potato Cookies with Maple Glaze

Steps to make Sweet Potato Cookies with Maple Glaze


Heat oven and set baking sheets aside

Preheat the oven to 375 °F. Line 2 baking sheets with parchment paper.


Mix dry ingredients


In a separate bowl, combine 2¼ cups all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon ground cinnamon, ½ teaspoon of kosher salt and ¼ teaspoon ground nutmeg.


Mix wet ingredients


Beat 1 cup of butter with ¾ cup of brown sugar and ½ a cup of granulated sugar using an electric mixer. Once light and fluffy, add ¾ cup of sweet potato puré, 1 large egg and 2 teaspoons of pure vanilla extract and continue beating until fully blended.


Combine wet and dry ingredients and add pecans


Gradually add the dry ingredients to the sweet potato mixture and mix well. Stir in 1½ cups of chocolate chips.




Scoop one inch balls of the cookie dough onto the lined baking sheets. Leave 2 inches between cookie balls to allow for spreading. Bake for 10-12 minutes until golden. Remove from the oven and leave to cool for 5 minutes on the baking sheets before transferring to a wire rack to cool completely.


Make glaze


Combine 1 cup powdered sugar with 2 tablespoons of maple syrup, 1 tablespoon of milk and a pinch kosher salt until smooth.


Glaze cookies


Drizzle the glaze over the cookies.




Sprinkle with chopped pecans and serve.

These Sweet Potato Cookies may have an unusual ingredient but they taste absolutely delicious. Don’t forget to tag #CookMeRecipes if you try these delicious fall cookies!

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

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Great recipe! I love it!

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