Soft and Fluffy Maple Sweet Potato Cookies

  • Author: She Likes Food


  • 2 1/2 cups all purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup softened butter
  • 3/4 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 1/2 cups sweet potato puree
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon maple extract
  • 1/2 cup finely chopped nuts, I used pecans


  • 1 cup powdered sugar, sifted
  • 2 tablespoons pure maple syrup
  • 2 tablespoons milk


  • Pre-heat oven to 350 degrees F.  In a medium sized bowl, mix together the flour, spices, baking soda and salt.
  • In a large bowl cream together the butter, granulated sugar and brown sugar.  Next, mix in the egg, sweet potato puree, vanilla extract and maple extract.
  • In two batches, add the flour mixture to the wet mixture.
  • Use a tablespoon scoop to scoop the batter onto a non-stick lined baking sheet.  I like to do a heaping tablespoon.  You can use your fingers to pat down the batter a bit.  Bake cookies for about 13 minutes, until cooked through.  Transfer cookies to a cooling rack and let cook before eating.
  • Make the glaze while cookies are cooling.  Add all ingredients to a medium bowl and whisk until a glaze is formed.  Drizzle a small spoonful of glaze over the top of each cookie and sprinkle with about 1/2 teaspoon nuts.
  • Cookies can be stored in an airtight container on the counter or in the refrigerator for up to 5 days.


I haven’t made these gluten free or vegan myself, but I’m guessing they can easily be made with gluten free all purpose flour and a flax egg.  I did successfully use vegan butter and almond milk for the glaze.  I’ll update the recipe as soon as I do make a fully vegan and gluten free version 🙂