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Sweet potato pie is a favorite during Thanksgiving, so why not get the flavor you love in bite-sized form with these delicious cookies.

Sweet Potato Pie Cookies


  • Sweet potato caramel:

  • 2 sweet potatoes

  • 1 cup brown sugar

  • 1/2 cup full-fat canned coconut milk

  • 1/2 teaspoon ground cinnamon

  • 1/2 teaspoon ground nutmeg

  • 1/2 teaspoon salt

  • 1 teaspoon lemon juice

  • Cookie dough:

  • Reserved sweet potato skins

  • 3 1/4 cups quick cooking oats, divided

  • 1/2 cup butter, melted

  • 1 cup brown sugar

  • 1 teaspoon vanilla extract

  • 1/4 cup applesauce

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon ground cinnamon

  • 1/4 teaspoon ground ginger

  • 1/4 teaspoon ground nutmeg

  • 1/8 teaspoon allspice

  • 1/8 teaspoon ground cloves

  • 1/2 cup chopped walnuts


  1. Make the caramel: Boil sweet potatoes in salted water until completely tender. Drain and let cool. Skin the potatoes, and set aside the skins for the cookie dough.

  2. Add 3/4 cup sweet potatoes to a medium saucepan; mash using a potato masher.

  3. To the mashed sweet potatoes, add the coconut milk, brown sugar, spices, salt and lemon juice and mix together. Cook on medium heat for about 10 minutes, stirring every couple minutes, until thickened and caramelized.

  4. Transfer caramel to a small bowl and place in fridge.

  5. Make the cookie dough: Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

  6. Spread 1 cup of sweet potato skins onto the parchment paper and place in oven for about 10 minutes, or until evenly toasted. Set skins aside, turn oven off.

  7. Using a food processor, pulse 1 3/4 cups of quick cooking oats until they become an oat flour. Add the toasted sweet potato skins and pulse 4 times. Set aside.

  8. In a large mixing bowl, whisk together melted butter and brown sugar until combined and resembling caramel. Add in the vanilla extract and applesauce and whisk together for about a minute.

  9. Add the oat and sweet potato skin mixture, baking powder, baking soda, the remaining 1 1/2 cups of oats, and spices to the wet mixture. Use a rubber spatula to fold ingredients together until just combined. Fold in the walnuts.

  10. Cover bowl and place in fridge for about an hour to firm up.

  11. Preheat oven to 350 degrees. Line two baking sheets with parchment paper.

  12. Form tablespoon-sized balls of cookie dough and place evenly on prepared baking sheets, leaving about 2 inches between each ball. Using your thumb, press into the center of each cookie.

  13. Add 1/2 tablespoon of the caramel to each cookie’s indented center.

  14. Bake cookies for 7 to 10 minutes, or until golden brown.

  15. Remove from oven, let rest for 2 minutes, then transfer to a cooling rack. Serve warm!

Sweet Potato Pie Cookies




Daily food & travel inspiration in your inbox

Daily food & travel inspiration in your inbox


- Move over pumpkin, we've got a new guy in town. Sweet potato pie cookie. Let me show you how to make this perfect treat. So I'm gonna make the sweet potato caramel first. And I've already boiled my sweet potato. I've taken the skins off and reserved the skins and eventually I toast them and I use these for cookie dough that we're gonna make in a little bit. First let's get started on the caramel. I'm adding just the boiled sweet potato and I'm gonna mash it with a potato masher. This is the key to successful sweet potato caramel. Because you don't want to have chunky potato bits in the caramel necessarily. The sweet potato's all mashed. I'm gonna add in my brown sugar. Some lemon juice and then full fat coconut milk. And then I have cinnamon and nutmeg and some salt. I'm gonna stir all of this together before I heat it up. I love using sweet potato and caramel because it gives it such a nice warmth. I'm gonna heat this on medium heat. You want to cook it for about five minutes or a little longer until it starts to bubble up and it should really caramelize during this step. The sweet potato caramel is looking done. You can tell because the sweet potato juice starts to evaporate and the mixture starts to thicken. I'm gonna remove it from the heat. I'm gonna take the sweet potato caramel and transfer it to this bowl so it can set in the fridge for about 30 minutes and cool down. Okay so now that the caramel is in the bowl I'm gonna top it off with some plastic wrap. Now I'm gonna take it to the fridge so it can cool down. Now that the caramel is in the fridge cooling I'm gonna get started on the cookie dough. I'm gonna take my butter and I've already warmed the butter. And some brown sugar. And I'm gonna whisk these two together until it looks like a nice caramel. It takes about maybe a minute or two. I just added some apple sauce to this and some vanilla extract. I use the apple sauce in place of eggs in this recipe. Now that this looks nice and blended I'm gonna set it aside and put together the dry ingredients. I'm gonna take these quick cooking oats and add them to the food processor. It's a really simple way to make oat flour really fast. You're gonna pulse it for about a minute until the oats are completely fine and more flour like. The oatmeal looks nice and fine. I'm gonna add the sweet potato toasted skins. They remind me of some leaves. Like you've just been outside and gathered some leaves and decided I'm gonna put these in the cookie dough. Pulse these together again for about a minute. It looks like the sweet potato skins are nice and fine and blended into the oatmeal flour so now I'm adding the oatmeal and sweet potato skin mixture. That was my cinnamon, nutmeg, ginger, and allspice. Then a little bit of ground cloves. Now I'm adding in some baking powder and baking soda. And then my remaining oats. I'm gonna stir this until it's just combined. So now that the cookie dough is all combined, I'm gonna add in the walnuts. Just kind of fold them in. Now I'm gonna cover it with plastic wrap. Now that my cookie dough is all covered in plastic wrap I'm gonna place it in the fridge for about 30 minutes so that it can thicken and be perfect to assemble into cookies. I just grabbed my cookie dough and caramel from the fridge. Now it's time to assemble the sweet potato pie cookies. I've already lined a baking sheet with parchment paper. That way the cookies don't stick to the bottom of the pan. I'm gonna start out with scooping some of this cookie dough onto the sheet. I love how hardy these cookies are with the oat flour and oatmeal and walnuts and then the caramel inside is just so heavenly. So now that I've placed all of the cookie dough balls onto the sheet I'm gonna press into the center of each cookie. Since these are thumb print cookies. I've thumb printed all of these cookies. Now cookies have my personal identity. And I'm gonna scoop the sweet potato caramel into each center. This is about a teaspoon of the caramel. These are the perfect sweet potato mini pies. Now I have my sweet potato pie cookies all assembled. I'm gonna put them in the oven for about 10 minutes or until they're golden brown. My sweet potato pie cookies are all cooked. Now I'm gonna plate these cookies. And there you have it. Sweet potato pie cookies. Sweet potatoes might sound strange in a cookie but I promise you will love these. Now I'm gonna go snack on them. See you later.