Sweet Potato Casserole Cookies

Baker Bettie Casserole, Cookies, Dessert, Fall, Feature, Holiday, November, Sweets 9 Comments

Sweet Potato Casserole Cookies

Thankful for…

A snuggly bed at night.

A loving husband to wake up to in the morning.

Hot coffee to start the day.

Runny eggs and toast for breakfast (or dinner…)

Sweet Potato Casserole Cookies

A job that pays the bills and gives me holidays off.

A boss who is respectful and supportive.

Co-workers that are hilarious, fun, smart, and helpful.

Clients who teach me compassion, understanding, and patience every day.

Sweet Potato Casserole Cookies

A family filled with love, support, diversity, and fun.

A creative outlet through cooking, baking and my blog.

My beautiful readers who bring me so much joy.

And countless “little things” that I really cannot take for granted.

A perfect example being: My culinary torch. I should probably be concerned about how much fun I have torching things in the kitchen with it. But I’m not. So I will definitely continue to torch some marshmallows and be thankful for all the “little things” in life as I eat tiny charred pieces of heaven.

Sweet Potato Casserole Cookies

Sweet Potato Casserole Cookies

Sweet Potato Casserole Cookies


    for the cookies
  • ¾ cup vegetable shortening
  • ¾ cup brown sugar
  • 1 egg (or equivalent egg replacement, I used ener-g)
  • 1 cup mashed sweet potato
  • 1 tsp baking soda
  • ½ tsp kosher salt
  • 1 tsp pumpkin pie spice
  • 2 cups all-purpose flour
  • maple buttercream
  • ½ cup unsalted butter (i used non-dairy earth balance but regular butter is fine)
  • 1½ cup powdered sugar
  • ¼ tsp maple extract
  • toppings
  • chopped pecans
  • mini marshmallows


    for the cookies
  1. Heat oven to 350F
  2. Cream together butter and brown sugar in a large bowl
  3. Add egg and sweet potato and beat until combined
  4. In small bowl combine flour, baking soda, salt and pumpkin pie spice
  5. With mixer on low speed, add flour mixture in small batches to large bowl until well mixed
  6. Use a small cookie scoop and drop rounds onto baking sheets.
  7. Bake for 10-12 minutes until golden brown
  8. Cool completely before frosting
  9. makes about 3 dozen 2 inch cookies
  10. for the maple buttercream
  11. Beat together the butter, powdered sugar and maple extract until light and fluffy
  12. to assemble
  13. Frost each cooled cookie with maple butter cream
  14. Sprinkle with chopped nuts
  15. Top with a couple of mini marshmallows and char with a culinary torch or a lighter


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Comments 9

  1. Allison

    These look absolutely adorable! Perfect for the holiday season. Thank you for the recipe, I can’t wait to try these. Have a very happy Thanksgiving, Baker Bettie.

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