Description
Delicious cookies that combine the flavors of sweet potato and cheesecake, perfect for fall or holiday gatherings.
Ingredients
Scale
- 1 cup sweet potato puree
- 1 cup cream cheese, softened
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup chopped pecans (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix together the sweet potato puree, cream cheese, sugar, egg, and vanilla extract until smooth.
- In another bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chopped pecans if using.
- Drop tablespoonfuls of dough onto a lined baking sheet, leaving space between each cookie.
- Bake for 15-20 minutes or until lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- For a richer flavor, use brown sugar instead of white sugar.
- These cookies can be frozen for up to 3 months; thaw before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg