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Sweet Potato Cookies with Browned Butter Glaze Recipe

5 stars - based on 1 reviews
| 1 Review

These sweet potato cookies with browned butter glaze will be sure to delight any cookie lover. They are moist with a great texture and enticing flavor.

Recipe courtesy Karly Campbell of Buns In My Oven.

Servings: 30

Active time: 15 minutes

Total time:

Sweet Potato Cookies


  • 1 15-ounce can cooked sweet potatoes or yams in syrup
  • 1/2 c (1 stick) butter, softened
  • 1/2 c white sugar
  • 1/2 c brown sugar
  • 1 Davidson's Safest Choice® pasteurized egg(s)
  • 1 3/4 c all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 1/2 tsp salt
  • 1/4 tsp nutmeg
  • 1 Tbsp sugar, for tops of cookies


  1. Preheat the oven to 350°F. Line a cookie sheet with parchment paper.
  2. Drain the syrup from the can of sweet potatoes and place the sweet potatoes in a blender or food processor and process until you have a smooth purée.
  3. In a large bowl, beat together the butter and white and brown sugar until light and fluffy. Beat in the egg and pureed sweet potatoes until well combined.
  4. In a small bowl, combine the flour, baking soda, baking powder, cinnamon, salt, and nutmeg.
  5. Add the dry ingredients to the wet and stir until well combined. Dough should be light and fluffy.
  6. Drop spoonfuls of dough onto prepared cookie sheet. Dip the bottom of a drinking glass in the remaining 1 tablespoon of sugar and gently press it to the top of the cookies to slightly flatten.
  7. Bake for 12 minutes. Remove from the oven and cool completely before glazing.

Browned Butter Glaze

  • 1/2 c (1 stick) butter
  • 1 1/2 c powdered sugar
  • 1/2 tsp vanilla extract
  1. Add the butter to a small saucepan set over medium heat. Melt the butter and continue cooking over medium heat, whisking constantly. Cook until the butter turns a golden brown.
  2. Remove from the heat. Stir in the powdered sugar and whisk until you have a smooth glaze. Stir in the vanilla.
  3. Spread a small spoonful of glaze on each cookie.


Store finished cookies in an airtight container for up to 5 days.


by Lillian Brubaker Huang on 11/15/16
Delicious! Soft and pillowy. I halved the sugar so it wouldn't compete with the glaze. I used steamed sweet potatoes, and added honey and water.

Photo submitted by Lillian Brubaker Huang

Nutrition Facts

Serving Size (1 cookie)
Total Servings 30

Amount Per Serving:

Nutrition Category Amount
Calories 150
Calories from Fat 60
Total Fat 8g (12% DV)
Saturated Fat 4g (20% DV)
Trans Fat 0g
Cholesterol 20mg (7% DV)
Sodium 105mg (4% DV)
22g (7% DV)
Dietary Fiber 0g (0% DV)
Sugars 14g
Protein 1g
Vitamin A 20%
Vitamin C 2%
Calcium 2%
Iron 2%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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This recipe is also tagged as:

Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.