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Sweet Potato Pie Cookies


This past weekend, I spent over 6 hours in the kitchen.  Roasting Pumpkins.  Roasting Sweet Potatoes.  Roasting Pumpkin Seeds.   Pureeing Pumpkins.  Pureeing Sweet Potatoes.  Eating Pumpkin Seeds. 

My diet is pretty much out the window at this point and the holidays haven’t even started.  Sigh.  {I’d like to give a quick shout out to my G-Ma, Dorothy, she made some Rice Krispie Ice Cream for us last night and it was DELICIOUS.  She served her Rice Krispie Ice Cream with Raspberry Sauce and Hot Fudge. Yum!  Thanks Grandma!}

Back to my post.

I knew just what I wanted to make with my sweet potato puree.  Cookies.  After a quick search on the Internet, I found some inspiration.  Sweet Potato Pie Cookies by the Neelys.  These cookies were packed full of fall.   

Scrumptious.  Dallan even thought they tasted a lot like pumpkin cookies


Sweet Potato Pie Cookies with Cream Cheese Frosting Drizzle





  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground allspice
  • 1/8 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 stick (1/2 cup) salted butter, room temperature
  • 1 cup granulated sugar
  • 3/4 cup light brown sugar
  • 1 egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup sweet potato puree
  • 1 cup chopped pecans (optional)


Cream Cheese Frosting Glaze:

  • 4 oz. Cream Cheese
  • 1 1/2 cups confectioners’ sugar
  • 1/4 cup Evaporated Milk
  • 1 teaspoon vanilla extract



Preheat the oven to 375 degrees F and adjust racks to the middle position. Line 2 cookie sheets with parchment paper.

In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, allspice, nutmeg, and salt.

Using a hand held mixer cream together the butter, granulated sugar and the brown sugar until light and fluffy and the volume has increased. Add the egg and the vanilla and mix until incorporated. Stir in the sweet potato puree and blend until smooth. Beat in the dry ingredients in increments and combine well. Stir in the pecans (Optional. Dallan hates nuts so I left them out).

Drop by heaping tablespoons onto the prepared cookie sheets, leaving about 2 inches of space between each cookie. Bake until the cookies are lightly golden around the edges and they spring back from the touch, about 15-17 minutes. Let cool completely on the cookie sheets before glazing.

For the glaze:

Mix room temperature cream cheese until it is smooth.  Combine the confectioners’ sugar – mix until smooth.  Add evaporated milk and vanilla and stir until smooth. Drizzle over the cookies and let harden for 1 hour before serving.

Cook’s Note: If you need to thin the glaze, add more evaporated milk. If you need to thicken it, add more confectioners’ sugar.




  • October 4, 2010 - 3:52 pm

    LizT - Could we take a poll? Who supports the savory and sweet mixing???? I’d like to know what the people think?

  • October 4, 2010 - 6:01 pm

    Jen Sherwood - where are my cookies??? you know I am a sweet pregnant girl with no oven for baking!

  • October 4, 2010 - 7:59 pm

    camberley - Jen! You’re right. I’m sooooo sorry.

    You should have swung by Debs and Gary’s on Saturday night for some sweet potato yum yums.

  • October 5, 2010 - 10:42 am

    Theoneandonly - THESE LOOK SO GOOD!!!! I have never had them. I may try to make some for my hayride bonfire on Sunday!

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