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Mini Sweet Potato Butter Cookies

PREP TIME 20 minutes
COOK TIME 12 minutes
TOTAL TIME 32 minutes
servings42 cookies
Buttery, crisp mini cookies made with roasted sweet potato. Each cookie is just 8 g, and the recipe makes 42 perfectly bite-sized cookies.
Mini Sweet Potato Butter Cookies

Watch how to make the recipe

Ingredients
  • ⅔ cup (150 g) unsalted butter, melted and cooled for 5 minutes
  • ½ cup (60 g) powdered sugar (icing sugar)
  • ¼ cup (60 g) roasted sweet potato, mashed smooth and cooled
  • 1½ cups (187 g) all-purpose flour (plain flour)
  • ½ teaspoon salt (use ¼ teaspoon if using salted butter)
  • ½ teaspoon vanilla extract (optional)
  • ¼ teaspoon ground cinnamon (optional)
Instructions
  • Preheat the oven to 350°F (180°C) or 160°C fan about 15 minutes before the cookies go into the oven. Line a baking sheet with parchment paper.
  • Melt the butter and leave to cool for 5 minutes. Add the powdered sugar and stir until smooth.
  • Add the mashed sweet potato and vanilla, if using. Stir until evenly combined.
  • In a separate bowl, whisk together the flour, salt and cinnamon, if using.
  • Add the flour mixture to the sweet potato mixture and fold with a spatula until mostly combined.
  • Use your hands to gently bring the mixture together into a soft dough.
  • Portion the dough into 8 g (about 1 teaspoon) pieces and roll into balls. Place them about 2 inches (5 cm) apart on the prepared baking sheet.
  • Gently press the top of each cookie with a fork.
  • Bake for 10–12 minutes. Remove from the oven and leave the cookies on the baking sheet for 5 minutes.
  • Transfer to a wire rack and leave to cool completely. The cookies will firm up as they cool.
Recipe Notes
  • Sweet potato: Roast the sweet potato plain, without oil, butter or seasoning. Remove the peel and mash with a fork until smooth. Leave to cool before measuring ¼ cup (60 g).
  • Vanilla and cinnamon: I didn’t use vanilla or cinnamon because I wanted the sweet potato to be the main flavor. You can add ½ teaspoon vanilla extract or ¼ teaspoon ground cinnamon, or both.
  • Make ahead option: Prepare the dough, cover and refrigerate for up to 2 days. You can also portion and roll it into 8 g balls before refrigerating. If the dough is too firm to press, leave it at room temperature for 5–10 minutes. If it presses easily straight from the fridge, bake straight away. Cookies baked straight from the fridge may need an extra 1–2 minutes.
  • Storage: Store in an airtight container at room temperature. The cookies stay crisp for about 3 days. After that, they lose some of their crispness but stay firm.
Nutrition
Serving: 1cookie | Calories: 48kcal | Carbohydrates: 5g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 51mg | Potassium: 8mg | Fiber: 0.2g | Sugar: 1g | Calcium: 2mg | Iron: 0.2mg