Sweet Potato Oatmeal Chocolate Chip Cookies

Sweet Potato Oatmeal Chocolate Chip Cookies

Pumpkin isn’t the only vegetable that becomes a popular inclusion in desserts and baked goods during the fall. Sweet potato is also very popular. And for good reason, since sweet potatoes have a naturally sweet flavor and a beautiful color to them. They also take to other flavors very well because the sweet potato itself is quite mild. Sweet potato pie is a classic, but sweet potato can be used in other desserts, as well. These oatmeal chocolate chip cookies have some mashed (cooked) swet potato incorporated into them, giving them a bit of extra sweetness and a hint of orangey, fall warmth.

The cookies are fairly standard, as far as oatmeal chocolate chip cookies go. Adding some sweet potato to them makes the cookies very moist and tender. They start out fairly chewy, but will become slightly more cake-like (although still moist) after a couple of days. The biggest change in these from a plainer cookie is the spicing. Some oatmeal chocolate chip cookies rely only on cinnamon, while these use cinnamon, cardamom and nutmeg. The cardamom in particularly seems to go very well with the sweet potato.

I used regular semisweet chocolate chips and toasted pecans in these. I think they’d be very good with milk chocolate and with walnuts, as well. I think that dark chocolate might take away a bit from the natural flavor of the sweet potato, but will still work if that’s what you prefer to use.

Sweet Potato Oatmeal Chocolate Chip Cookies, closeup

 Sweet Potato Oatmeal Chocolate Chip Cookies
1 cup all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground cardamom
1/4 tsp ground nutmeg
1/3 cup butter, room temperature
1/2 cup white sugar
1/2 cup brown sugar
1 large egg
1/4 cup sweet potato puree
1/2 tsp vanilla extract
2 cups quick cooking oats
1 cup chocolate chips
1/2 cup chopped, toasted pecans

Preheat oven to 350F and line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, salt and spices.
In a large bowl, cream together the butter and the sugars until light. Beat in the egg, followed by the sweet potato puree and vanilla extract. Working by hand, stir in the flour mixture, then mix in the oats. Stir only until everything is just combined and no streaks of flour remain. Stir in the chocolate chips and pecans.
Drop tablespoonfuls of the dough onto the prepared baking sheet.
Bake for 12-15 min, until cookies are set.
Let cool on sheet for 3 or 4 minutes, then transfer to a wire rack to cool completely.
Store in an airtight container.

Makes about 2 dozen cookies.


  1. What a great use for sweet potatoes! Does this make it healthier :)

  2. On the same wave length. Wish I would have used sweet potato, though. I went for golden raisins, hazelnuts, dark chocolate chips 72% cacao with my oatmeal muffins (dollops of cream cheese frosting on top). Wonder why we food bloggers crave the same foods at the same time? Must be the season of the witch…Happy Halloween.

  3. You always have such interesting recipes! These look great.

  4. I’ve never baked with sweet potato before, but copied this recipe. It looks so good!

  5. What a great recipe to sneak a bit of extra goodness into snacks for kids!

    I just found your blog through Tartelette. How did I not have it in my reader already? I do now and will be back to browse through your long list of recipes.

    Congratulations on the cookbook! That is on my “To Do List” as well but I just need to work out the details. I’ll place an order for yours as soon as I return stateside in December.

  6. Hi Nicole

    I was searching for some scone recipe and your previous baking sheet blog link me here. What a big surprise :) I can’t help reading a lot more baking recipes besides that scone one:) I really like you blog!!!
    I love baking too, and now yours just give me some really great inspirations!!!
    Hope to read more from you,

  7. Hi!

    Do you think pumpkin will work instead of sweet potato?

    You’re an amazing baker, do you create all the recipes yourself??

  8. Vanilla Swirl,

    Thanks and, yes I do! (unless noted that it’s adapted from a book, which happens on occasion)

    This will work with pumpkin, but I would expect the cookies to be a bit more cake-like with pumpkin than sweet potato.

  9. What a fun idea! Those look like they would be delicious just out of the oven, while still warm and gooey!

  10. These look great, Nicole. I have less than 1/2 cup of pumpkin puree in the fridge that I need to use up. I think I’ll try these with the pumpkin. I love that these are a totally cakey cookie like the popular pumpkin cookies are!

  11. I love the addition of the sweet potato to make these nice and moist and the spices. A great winter cookie!

  12. I’m excited by the option of using sweet potato in oatmeal cookies. I’m currently recovering from a Halloween sugar overdose. Do you think there’s any harm in taking a 1/4 of white sugar off your recipe? Thanks!

  13. wow, those look so good. thanks for the recipe.

  14. Great recipe. We tried these last night. I plan to make them again but without the chocolate chips (only ’cause we’re out :( Thanks for sharing!

  15. Just wanted to let you know I tried these with pumpkin because I had just a bit of pureed pumpkin left over from some pumpkin cupcakes. Very yummy! Love the mix of spices – you’re right, it’s definitely unusual in a good way. :-D I was also surprised how well you can taste the pumpkin even though there’s not too much of it! Awesome recipe, as always! :-D

  16. Eww.

    These look good and the folks at work will never see this coming their way from me. I only wonder if you can buy sweet potato puree. I have NEVER heard of it before. I will look today on the way home.

    I like the look of these and the uniqueness of the recipe. They will be one of the next two things I bake for work. Thanks for posting this.

  17. really good looking

  18. The cookies are fairly standard, as far as oatmeal chocolate chip cookies go. Adding some sweet potato to them makes the cookies very moist and tender. They start out fairly chewy, but will become slightly more cake-like (although still moist) after a couple of days.

  19. I googled “sweet potato oatmeal chocolate chip cookies” to see if I had an original idea. I did not! But I love your recipe. I’m eating the dough hand over fist. thanks!

  20. I made these yesterday. I love the cardamom. The cookies taste great but mine didn’t spread out at all. They are still in their drop shape. Maybe I did something wrong?

  21. Wow. Made these tonight with an extra 1/4 cup of whole wheat flour since I’m at high altitude and the dough was quite wet (the rest of my flour was white).

    I used leftover sweet potatoes and yams that I’d roasted the night before with a bit of olive oil, honey, fig balsamic, s&p and a little rosemary. It kept sticking in the food processor so I added some water and Tuaca which contributed a nice vanilla liquor flavor.

    The outcome was delicious! I’m not much of a baker but they didn’t spread out at all. I think I needed to add more butter and perhaps fewer oats and chocolate chips (I did 1/2 dark chocolate and 1/2 semi-sweet minis). I might also cut back on the sugar.

    The only thing that would make these better is if they were actually healthy! :)

  22. Hi there…..would baby food work in this recipe?? Thank you!!

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