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Sweet Potato Cookies

Sweet Potato Cookies

The following recipe and photography were provided by our partner, Yoko Segawa of Yoko’s Kitchen.

Get creative with your seasonal baking by creating a new dessert from classic flavors!

We’ve likely all seen a sweet potato pie or sweet potato casserole on a Thanksgiving table! Creamy, rich and indulgently sweet, they’re a timeless way to channel tie the season into a celebratory meal.

Sweet Potato Cookies

These Sweet Potato Cookies offer the flavor of these traditional dishes in a new format that is sure to satisfy the sweet tooth after a plate (or two) of traditional Thanksgiving foods.

Made from only a handful of pantry staple ingredients and topped with broiled marshmallows, just like the classic casserole, it’s time to bring new life to traditional holiday baking, and this recipe makes it easy!

Sweet Potato Cookies

Why You’ll Love This Recipe

  • It’s quick to make! These cookies require very little hands-on time, making them a perfect dessert for the busiest time of the year.
  • Sweet potatoes are good for you! Whole or pureed, sweet potatoes are high in fiber and antioxidants, so you can indulge with a little less guilt this holiday season.
  • It tastes like the holidays! With pureed sweet potato and toasted marshmallows, these cookies offer the essence of a classic sweet potato casserole or pie.

Sweet Potato Cookies

Sweet Potato Cookies

Ingredients

  • 2 cups (210g) Heinen’s old fashioned oats
  • 1 cup (112g) almond flour
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • 1½ tsp. Heinen’s ground cinnamon, divided
  • ½ tsp. Heinen’s ground nutmeg
  • ½ cup Farmer's Market Organic sweet potato puree
  • 6 Tbsp. Heinen’s pure organic maple syrup
  • 2 Tbsp. Heinen’s coconut oil, melted
  • 1 Heinen’s cage free egg
  • 1 tsp. vanilla extract⁠
  • ¼ cup Heinen's Organic evaporated raw cane sugar
  • 8 marshmallows
  • A pinch of sea salt

Instructions

  1. In a food processor, combine the oats, almond flour, baking powder, baking soda, ½ tsp. of cinnamon and the nutmeg. Pulse until the oats are fine.
  2. In a large bowl, whisk together sweet potato puree, maple syrup, coconut oil, egg, vanilla extract⁠ and salt. Stir in the oat mixture until a dough forms. Refrigerate for 30 minutes.
  3. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  4. In a small bowl, whisk together the sugar and remaining 1 tsp. of cinnamon. Scoop the dough with a small cookie scoop and roll into balls.
  5. Coat the dough balls with the sugar mixture, then place on the prepared baking sheet and flatten with your fingers.
  6. Bake for 10-12 minutes.
  7. Cut the marshmallows in half. Remove the cookies from the oven and place the marshmallows in the center of the cookies, cut side up. Broil until marshmallows are browned, about 3 minutes.

Sweet Potato Cookies

Yoko Segawa

By Yoko Segawa

Yoko Segawa is a published cookbook author, recipe developer, and food photographer who is passionate about plant-based cooking that everyone can enjoy. She shares tips for healthy cooking and beautifully styled, vibrant recipes on her Instagram page and YouTube channel: Yoko’s Kitchen.

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