Sweet Potato Cookies with Maple Cream Cheese Frosting

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11Made this recipe

Serves: 8

Prep Time: 25

Cook Time: 12

About Sweet Potato Cookies with Maple Cream Cheese Frosting

Combining the natural sweetness of sweet potatoes with a medley of warm spices, these cookies offer a unique and irresistible twist on traditional treats. In this recipe the sweet potatoes serve as the star ingredient, infusing each cookie with their velvety texture and naturally sweet flavor. The cookies are baked to perfection, resulting in a soft and chewy texture that perfectly complements the flavors of the sweet potatoes. These Sweet Potato Cookies are a wholesome and delicious way to satisfy your sweet tooth while incorporating the goodness of sweet potatoes into your baking adventures.


Ingredients for Sweet Potato Cookies

2 large sweet potatoes

1 egg

1 1/2 cups all purpose flour

1 1/4 cups sweet potato puree

1/4 cup milk

1/4 cup butter, melted

1 tablespoon vanilla bean extract

1/4 teaspoon baking soda

1 teaspoon pumpkin pie spice

1 teaspoon pumpkin liquid extract

Ingredients for Salted Caramel

1 1/4 cups milk

1 cup granulated sugar

1/2 teaspoon sea salt

1 tablespoon butter

Ingredients for Maple Cream Cheese Frosting

16 ounces low-fat cream cheese, cold

1 cup powdered sugar

1/4 cup unsalted butter, softened

1/4 cup dark robust maple syrup

1/3 cup whole milk


01In a bowl, combine sweet potato puree, egg, sugar and then gradually whisk in milk. Then set aside.
02In a large bowl, combine all of the dry ingredients: flour, baking powder, baking soda, pumpkin pie spice, and 1/2 teaspoon salt.
03Create well inside of the dry ingredients and whisk in 1 cup of sweet potato puree. Repeat steps 1-3 to double the recipe.
04Pre-heat oven to 350 F, line two baking sheets with parchment paper.
05Using a freezer, freeze batter for 8-12 minutes.
06Remove batter from freezer.
07 Using a cookie or small ice cream scooper, scoop 1 1/2 tablespoons of batter to make one cookie.
08Using a rounded object, flatten cookie dough on parchment paper.
09Using the oven, bake for 10-12 minutes.
10For cream cheese frosting, in a small bowl beat together cream cheese, vanilla bean paste, maple syrup, 1/4 cup butter, 1 powdered sugar and 1/3 cups of milk.
11For salted caramel, add 1 cup sugar to a large, heavy-bottom skillet. Shake to create even layer.
12Heat on medium low for 8 minutes. Do not stir.
13Using a microwave, heat 1 1/4 cup of milk.
14As sugar liquifies, use a spatula to move liquid sugar on top of dry sugar. Do not mix.
15As caramel turns amber, remove from heat and gently whisk in milk.
16Return sauce to heat and allow to simmer until slightly thickened for 10-15mins.
17Finish by whisking in 1 tablespoon butter at room temperature and 1/2 teaspoon salt. Let it cool.
18Frost the top of the cookies, drizzle salted caramel and enjoy.

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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.