Looking for an alternative to pumpkin spice cookies this Fall. Look no further. These Amish Sweet Potato Cookies are soft and chewy with a mild spicy flavor that pairs perfectly with a cup of coffee or tea.
I found the recipe for sweet potato cookies in a small Amish pamphlet cookbook while visiting the gift shop at the St. Louis capital building around this time last year. I tweaked the recipe only slightly here and there. I substituted allspice for ground cloves, and increased the brown sugar by half. Other than that, I followed the recipe pretty much as it was originally written.
Soft, chewy sweet potato cookies are only mildly sweet (even though I’d increased the brown sugar) and more cake-like in texture than a cookie. Their flavor is amazing with a light hint of orange and the rich, robust flavor of molasses running through every bite!
These sweet potato cookies will fill your home with the aroma of fall as they bake in the oven, and they’ll delight your taste buds as you savor their warm spicy flavor.
Amish Sweet Potato Cookies would make an outstanding breakfast cookie as they’re not overly sweet. The sweet potato will boost your energy and dietary fiber which will keep you going strong all day long.
Next time I make these cookies (and I will), I think raisins or maybe dried cranberries would be a nice addition. Adding chopped walnuts to the batter would be delicious in place of the chopped pecans, and maybe next time I’d even add some white chocolate chips. You know, just for fun!
Did you know that sweet potatoes are considered one of the world’s healthiest foods? They’re an excellent form of Vitamin A, C, and B6. They also a good source of potassium, niacin, B1, B2, and phosphorus.
See? With all the B vitamins that sweet potatoes provide, it’s no wonder you’ll have energy all day long after munching on a few of these delicious sweet potato cookies!
If you’re ready to make these Soft Chewy Amish Sweet Potato Cookies, let’s get busy baking. I’ll walk you through the steps…
Assemble the ingredients: Sweet potatoes, lemon, oranges, molasses, brown sugar, butter, baking soda, salt, allspice, ground cinnamon, chopped pecans, and all purpose flour. Microwave the sweet potatoes until soft. Cool. Once cooled, scoop out the interior of the sweet potatoes with a spoon.
Place the cooked sweet potato into a large bowl with 2 stick of softened butter and 2 teaspoons fresh orange zest. Blend until creamy. Add the molasses and brown sugar…
….and blend until incorporated. Add the fresh lemon juice, salt, baking soda, ground cinnamon, allspice,
and all-purpose flour. Blend on low until completely mixed. Stir in the chopped pecans.
Preheat oven to 375 degrees. Drop the cookie batter by tablespoons onto parchment lined baking sheets. Bake for 15-17 minutes or until the cookies are set to the touch (they will be soft). Remove the baking sheets to a cooking rack and cool completely. *Note – Once the cookies cool, they will firm up a little, but they’ll still be very soft and chewy.
Believe it or not, I’ve only become a sweet potato lover within the past few years. However, in that short time I’ve posted many recipes on my blog that features this miraculous root tuber. I guess you can say I’ve been making up for lost time.
If you’re not a sweet potato lover yet, maybe you will be after all of those recipe suggestions… At least I sure do hope so!
- 1½ cups cooked sweet potatoes from approximately 3 medium sweet potatoes, discard skins.
- 2 stick butter softened (I use salted butter)
- 2 teaspoons grated orange zest
- 1 cup packed brown sugar
- ½ cup dark molasses
- 1 teaspoon lemon juice
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon allspice
- 2 cups all-purpose flour
- 1 cup chopped pecans
Preheat oven to 375 degrees.
In a large bowl, blend together the cooked sweet potatoes and butter until creamy.
Add the grated orange zest, brown sugar, molasses and lemon juice. Blend until combined.
Add the salt, baking soda, cinnamon, allspice and flour to the sweet potato mixture.
Blend on low until completely combined.
Switch to a wooden spoon and stir in the chopped pecans.
Drop the batter by tablespoons onto a parchment lined baking sheets.
Bake in a preheated oven for 15-17 minutes, rotating cookie sheets half way through baking.
Remove the cookie sheets to a cooling rack and allow the cookies to cool.
*Note - the cookies will firm up a little upon cooling but they will still be soft and chewy.
Tools and equipment:
tablespoons or mini cookie scoop
Thanks so much for visiting! I’ve enjoyed your company! Should you have any questions or comments about this (or any) recipe I share, please feel free to contact me or leave me a comment in the comment section. I’m more than happy to answer any questions you may have.
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Until we eat again, I hope you have a delicious day!