Sweet Potato Cookies

4.42 from 51 votes

These vibrant cookies are a unique addition to any dessert spread!

Sweet Potato Cookies Recipe

As a child, I refused to eat anything orange. So my parents had to get creative when it came to carrots, squash, and of course, sweet potatoes.

They often lured me into eating sweet potatoes with the promise that they “taste like dessert.” Naturally, I didn’t buy it. “Sure,” I thought, “this vegetable you want me to eat tastes like dessert. Nice try, guys.”

Of course, they were right all along. Sweet potatoes, as their name would imply, are naturally sweet. And depending on how you prepare them, sometimes they really are dessert. (Sweet potato pie, anyone?)

Needless to say, I have since come to regret each and every Thanksgiving I wasted ignoring sweet potato casserole. Fortunately, sweet potatoes aren’t just for pies and casseroles, and there are plenty of opportunities to make up for lost time.

In this recipe, sweet potatoes don’t just taste like dessert; They are dessert.

Along with their great taste, sweet potatoes are a great ingredient to include if you’re looking to lighten up your baking. Like bananas, sweet potatoes can help cut back or eliminate other traditional baking ingredients. These sweet potato cookies have just six simple ingredients. And thanks to the sweet potato, neither eggs nor sugar are among them.

Along with their vibrant color, these cookies get most of their natural sweetness from the sweet potatoes themselves. For just a little extra hint of sweetness, this recipe adds in two tablespoons of honey. With just these ingredients plus almond butter, flour, baking soda, and vanilla extract, you have easy, clean, and delicious cookies. Honestly, when it comes to cookies, it’s tough to get much healthier than this.

While pumpkin spice everything may be the orange dessert of choice, sweet potato is definitely on its way up. And with their bright orange hue, these sweet potato cookies will definitely steal the show. Sweet potato-based recipes don’t need nearly as much added sugar as your favorite pumpkin bars. And although sweet potato cookies make a perfect addition to any Thanksgiving dessert spread, they’re a treat you can enjoy all year round.

These cookies are a perfect, light way to satisfy your sweet tooth. Whether you’re looking for a lighter option to bring to Thanksgiving this year or just trying to cook a healthy treat for the kids, these cookies are a great option. Even the pickiest eaters won’t need any convincing to dig into these treats.

Whether you’re looking to lighten up or just mix things up, these vibrant and unique sweet potato cookies a great recipe to have on hand. And while these cookies are technically dessert, they’re healthy enough to justify sneaking one for breakfast, too.

Of course, sweet potatoes don’t have to stop at cookies. There are so many options for this ingredient, so check out these other delicious recipes that make the most of this versatile ingredient:

4.42 from 51 votes

Sweet Potato Cookies

Light, healthy, and sweet, these cookies are the perfect treat any day of the year.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Yield 6 people
Serving Size 1 cookie
Course Dessert
Cuisine American


  • 1 cup sweet potato mashed
  • 1/2 cup almond butter
  • 2 tablespoons honey
  • 1/4 cup flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon vanilla extract


  • Preheat oven to 350 degrees.
  • In a medium bowl, combine all ingredients and mix well. Drop by the spoonful (about 2 tablespoons) onto an un-greased baking sheet.
  • Bake 15 minutes or until lightly browned. Let cool for 10 minutes before enjoying!

Nutrition Information

Serving: 1cookie | Calories: 188kcal | Carbohydrates: 18g | Protein: 5g | Fat: 12g | Saturated Fat: 1g | Sodium: 224mg | Fiber: 3g | Sugar: 8g |
SmartPoints (Freestyle): 6
Keywords Budget-Friendly, dairy-free, Holiday, Kid-Friendly, Low-Carb, Quick and Easy, Vegetarian

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Chef Nichole

Nichole has a culinary degree from Great Lakes Culinary Institute and has worked in the culinary industry for 10 years. She also has the knowledge to write recipes using the most nutritious, fresh, and balanced ingredients. Nichole enjoys creating healthy and tasty recipes anyone can prepare, no matter their cooking skill level.

More by Chef Nichole


      1. Gale Compton, I’m confused as the recipe calls for almond butter and when asked if a stick of regular butter could be substituted, you replied almond butter probably wouldn’t work in this recipe… so, should we use unsalted butter as in regular baking? Thanks

        1. Susan, I corrected my answer. I’m sorry for the confusion. Almond butter or any other nut butter should be fine. 🙂

      1. I like this 6-ingredients recipe since I like food in some kind of original taste or some simple way . But after I try, with my mini baking machine , the cookie is still very soft after 30 minutes. I really hope it can be more drier. I don’t mind if it is a little soft . But it is just so soft after many minutes that it is not easy to eat with hand . If I get some comments I Think I will try again .

    1. Hi Kathy, this recipe calls for mashed sweet potatoes. Therefore the potatoes will need to be cooked in order to mash. Canned sweet potatoes will also work as long as they are mashed.

  1. Are they crunchy or are they more like pancakes. Because I tried other recipe with sweet potatoes ( for cookies) and they were nothing like cookies. They were pretty soft like pancakes.

    1. These cookies will last about 3 to 5 days. They can be frozen if you’d like them to last longer!

  2. Such a wonderful recipe! Thank you! I made a double portion of those cookies and they were gone next morning. I really enjoyed the nutty flavor!

  3. What can be substituted for the nut butter? Nut allergy but can’t seem to find any sweet potato recipes without nut butters.

    1. instead of nut butter for nut allergy people, If you can have soy, WOW butter is soy based. My 2yro can’t have sunflower nor nuts.We buy it at walmart or find on amazon.

  4. Can I substitute the almond butter for regular butter or unsalted butter also do this recipe calls for salt

    1. No, not all flours are interchangeable. Many also require different amounts. For this recipe all purpose is best.

  5. Can i make a large batch of sweet potato cookie dough and store in my Commerical fridge and if so how long will raw dough last in fridge or should I freeze?

    1. Andrea, Since the dough doesn’t contain eggs, leaving it in the fridge for a 2-3 days is fine. You can also freeze it.

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