Amish Sweet Potato Cookies are soft and chewy drop cookies filled with rich molasses flavor and warm fall spices. Easy to make and wonderfully comforting, these old-fashioned cookies are a delicious addition to your autumn baking list.
For additional cookie recipes you'll also enjoy, I invite you to also check out these following recipes: Chocolate Oatmeal Cookies, Peanut Butter and Jelly Potato Chip Cookies, Orange Cranberry Ricotta Cookies, and Take 5 Candy Bar Cookies.
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Table of Contents Found Here
- The ingredient list for making soft and chewy sweet potato cookies:
- Updated recipe post information:
- What I wrote about Amish sweet potato cookies in 2017:
- The flavor profile of these delicious cookies:
- Health benefits of sweet potatoes:
- When to serve sweet potato cookies?
- Potential add-in suggestions:
- The step-by-step photo instructions:
- More recipes featuring sweet potatoes:
- Printable Recipe Card
- Please comment if you've made this recipe.
The ingredient list for making soft and chewy sweet potato cookies:
*Please note that the exact measurements along with a "shop the recipe" feature from Instacart and Walmart is available inside the printable recipe card.
- sweet potatoes, baked until soft in an oven or microwave
- eggs
- butter
- brown sugar
- molasses
- all-purpose flour
- navel oranges
- lemon
- baking soda
- ground cinnamon
- allspice (or ground cloves)
- salt
- chopped pecans
Updated recipe post information:
I originally shared this recipe on my website in 2017.
I've since gone back into this post to freshen it and update it with additional information. The recipe itself, and the photos you'll see, however, have remained unchanged.
What I wrote about Amish sweet potato cookies in 2017:
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.
The flavor profile of these delicious cookies:
Soft, chewy sweet potato cookies are 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.
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Health benefits of sweet potatoes:
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!
When to serve sweet potato cookies?
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.
Potential add-in suggestions:
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!
The step-by-step photo instructions:
- 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 F (190 C).
- 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.
More recipes featuring sweet potatoes:
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.
One Pan Pork Chop Ponzu, Sweet Potatoes and Apple Supper
Twice Baked Sweet Potato Boats
Cauliflower Sweet Potato Mashers
Roasted Sweet Potato and Wild Rice Chowder
Sweet Potato Pancakes with Apples and Pecans
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!
Printable Recipe Card
Amish Sweet Potato Cookies with Molasses and Fall Spices
Equipment
- stand mixer optional
- hand mixer optional
- kitchen scale optional
- 3 quart saucepan for cooking the potatoes
- nut chopper optional
- baking spray optional
- microplane for zesting orange
- chef's knife for chopping sweet potatoes
- cutting board for chopping sweet potatoes
- storage labels optional
Ingredients
- 1½ cups sweet potatoes, mashed from approximately 3 medium sweet potatoes, discard skins.
- 2 sticks (16 tablespoons) 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
Instructions
- Preheat oven to 375 degrees F (190 C).
- 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.
Notes
Nutrition
I sincerely hope you'll enjoy making, serving, and of course eating these soft and chewy sweet potato cookies as much as I've enjoyed bringing this recipe to you.
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Until we eat again, I hope you have a delicious day!
All of the recipes you'll find here on my website are in loving memory of my son, Greg, who left this earth far too soon and will be forever in our hearts.
Thao @ In Good Flavor says
These cookies sound wonderful! I have done my fair share of sneaking vegetables into baked goods but never tried sweet potato. It must smell so good in the oven. I can't wait to try it!!
Renée says
They're very similar in aroma (and flavor) to pumpkin cookies. Very good. Very soft. Very gone 😉