Cross Hatch Sweet Potato Cookies

Whether you're in the mood for some holiday baking or just craving a delightful pick-me-up, this recipe adds a dash of nutrition to your favorite classic cookies. Embrace the goodness and joy in every bite with these festive Cross Hatch Sweet Potato Cookies!

Recipe by: Bako Sweet

Ingredients

• 1 cup cooked and mashed sweet potatoes (cooled)

• 1/2 cup unsalted butter, softened

• 1 cup brown sugar, packed

• 1 large egg

• 1 teaspoon vanilla extract

• 2 cups all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1/2 cup chopped nuts (walnuts or pecans work well)

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Directions

Cross Hatch Sweet Potato Cookies

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

2. In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy.

3. Beat in the egg and vanilla extract until well combined. Add the mashed sweet potatoes and mix until smooth.

4. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chopped nuts.

6. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving space between each cookie. Flatten each cookie slightly with the back of a fork in a crisscross pattern.

7. Bake in the preheated oven for 10-12 minutes or until the edges are golden brown. The cookies will be soft but will firm up as they cool.

8. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Once cooled, these cookies are ready to be enjoyed!!!

• Health Benefits

  Sweet potatoes are a great source of potassium, fiber, vitamin C, vitamin A and is a low glycemic index food. Find out more on our Nutritional Facts page.

• What's the difference between a sweet potato and a yam?

  Sweet potatoes have a much thinner skin than a yam and tastes delicious when cooked. Yams have a thick bark like skin that needs to be cut away before cooking. Learn more about their differences on our Sweet Potatoes VS. Yams page.