Sweet Potato Sesame Cookies
These sweet potato sesame cookies are chewy, lightly sweet, and coated in toasty sesame seeds. The sweet potato keeps them soft and moist, the egg yolks make them rich and chewy, and the sesame seed coating gives every bite a satisfying crunch.
Servings: 18 cookies
Calories: 202kcal
Equipment
- Stand mixer with paddle attachment, or handheld mixer
- Large sheet pan
- 3-tablespoon cookie scoop
Ingredients
- ½ cup cooked sweet potato blended/mashed
- 1¾ cup all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- ¾ cup unsalted butter room temperature
- ⅔ cup light brown sugar packed
- ½ cup granulated sugar
- 2 large egg yolks room temperature
- 2 teaspoons vanilla extract
- ½ cup raw sesame seeds for rolling
Instructions
- Before beginning, be sure your cooked sweet potato is either VERY mashed with no chunks, or blended until smooth.½ cup cooked sweet potato
- Preheat the oven to 350℉ and line two large cookie sheets with parchment paper.
- In a bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.1¾ cup all-purpose flour, ¾ teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon kosher salt
- In the bowl of a stand mixer (with paddle attachment), or with a hand mixer, cream together the butter and sugars on medium speed for 2 minutes. Scrape down the sides.¾ cup unsalted butter, ⅔ cup light brown sugar, ½ cup granulated sugar
- Add the egg yolks, vanilla, and sweet potato and mix on medium speed until combined, about one minute.2 large egg yolks, 2 teaspoons vanilla extract
- Add the flour mixture and mix until the flour is almost combined. Use a rubber spatula to finish folding in any excess flour around the edges of the bowl.
- Measure out 3 tablespoon-sized scoops of dough, then roll them through the sesame seeds and place them on the prepared pan. I bake 6 cookies per large sheet, one sheet at a time.½ cup raw sesame seeds
- Bake for 10-12 minutes, and smack the pan on the counter a few times after you pull them out of the oven. Cool for 5 minutes on the pan, then transfer to a wire rack to finish cooling.
Notes
Store the cookies uncovered at room temperature for up to five days.
I highly recommend using a digital scale to measure the flour for the best results. If using measuring cups, be sure to follow the fluff, scoop, and level method.
Nutrition
Calories: 202kcal | Carbohydrates: 25g | Protein: 2g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 41mg | Sodium: 129mg | Potassium: 62mg | Fiber: 1g | Sugar: 14g | Vitamin A: 799IU | Vitamin C: 0.1mg | Calcium: 62mg | Iron: 1mg
