Sweet Potato Snickerdoodles

Sweet Potato Snickerdoodles: Your New Fall Cookie Obsession

Hey friends! Wyatt Porter here, spatula in hand and kitchen apron dusted with cinnamon. Picture this: crisp autumn air, your coziest flannel shirt, and the smell of warm spices curling through your kitchen like a hug from Grandma. That’s exactly what these Sweet Potato Snickerdoodles deliver – but with a fun, unexpected twist that’ll make your taste buds do a happy dance. We’re taking the classic snickerdoodle – you know, that buttery, cinnamon-sugar crackled wonder – and giving it a fall-inspired glow-up with sweet potato. The result? Cookies with crackly edges, impossibly soft centers, and a rich, earthy sweetness that feels like harvest season in every bite. And trust me, this double batch isn’t just me being extra (okay, maybe a little). These babies disappear faster than pie at a potluck! They’re perfect for freezer stashing, gifting, or that “just one more” moment we all know too well. No fancy equipment needed, just real ingredients and big flavor. Ready to bake some magic? Let’s get rolling!

Why Sweet Potato? A Little Kitchen Serendipity

Sweet Potato Snickerdoodles

Print Recipe

These soft, chewy snickerdoodles get a fall-inspired upgrade with sweet potato and warm spices. With crisp cinnamon-sugar edges and a rich, buttery center, they’re a comforting twist on a classic cookie—and perfect for seasonal snacking.

• Author: Wyatt Porter
• Prep Time: 20 mins
• Cook Time: 12 mins
• Total Time: 1 hr
• Yield: ~48 cookies

Ingredients

Scale 1x2x3x

2 cups (4 sticks) unsalted butter, softened

½ cup vegetable shortening

2 (15 oz) cans cut sweet potatoes in syrup, drained (not purée)

3 cups granulated sugar, divided

1 ½ cups packed dark brown sugar

2 tbsp vanilla extract

2 large egg yolks

6 ½ cups all-purpose flour

2 tsp cream of tartar

2 tsp baking soda

1 ½ tsp kosher salt

1 tsp baking powder

2 tbsp ground cinnamon

Instructions

Prep Sweet Potatoes: Mash drained sweet potatoes until smooth. Measure out 1 cup of mashed sweet potato and set aside.

Cream Butter & Sugar: In a large bowl, beat butter, shortening, 2 cups sugar, and brown sugar until light and fluffy. Add vanilla, egg yolks, and sweet potato. Mix until combined.

Dry Ingredients: In a separate bowl, whisk together flour, cream of tartar, baking soda, salt, and baking powder.

Combine: Gradually mix dry ingredients into the wet until a soft dough forms. Chill for 30–60 mins if dough is too soft.

Roll & Coat: Mix remaining 1 cup sugar with cinnamon in a bowl. Scoop dough into balls and roll in cinnamon sugar.

Bake: Bake at 350°F (175°C) for 10–12 minutes until edges are set and centers are soft. Cool on a wire r

Nutrition

• Calories: 170
• Sugar: 16
• Fat: 9g
• Carbohydrates: 22g
• Protein: 1g

This recipe actually started with a happy accident! Last fall, I was drowning in sweet potatoes from my cousin’s farm. After roasting, mashing, and souping for days, I stared at a leftover scoop and thought: “What if…?” I’d been craving snickerdoodles, but wanted something seasonal. Skeptical but curious, I swapped it into my grandma’s recipe. Friends, when those first cookies came out – golden, crackled, smelling like a cinnamon orchard – my kitchen crew (aka my skeptical nephews) inhaled them. One declared, “These taste like Thanksgiving hugs!” That’s the beauty of cooking, right? Sometimes the best recipes come from a little chaos, a surplus of spuds, and a “why not?” attitude. Now, these cookies are my go-to for harvest parties. They bridge that gap between nostalgic comfort and exciting new flavor – just like that first bite did for my doubtful nephews!

Gather ‘Round: Your Sweet Potato Snickerdoodle Toolkit

Here’s your double-batch lineup! Pro tip: Measure everything before you start mixing – it makes the process smoother than melted butter.

• 2 cups (4 sticks) unsalted butter, softened: The flavor foundation! Unsalted lets you control the salt. Chef’s Hack: Cube it cold, then let sit 30 mins for perfect “softened” texture (poke-test: finger leaves a gentle dent).
• ½ cup vegetable shortening: Secret weapon for ultra-chewy centers! Sub: More butter (texture will be slightly crispier).
• 2 (15 oz) cans cut sweet potatoes in syrup, drained: Key Note: Use cut potatoes in syrup (not purée!). Drain WELL & mash smooth. Fresh Swap: Roast 1 large sweet potato (about 1.5 cups mashed), cool completely.
• 3 cups granulated sugar, divided: 2 cups for dough, 1 cup for rolling. Granulated = crisp edges. Insight: The sugar coating caramelizes, creating that iconic crackle!
• 1 ½ cups packed dark brown sugar: Deep molasses notes for chew & moisture. Pack it tight!
• 2 tbsp vanilla extract: Yes, 2 full tablespoons! It balances the earthiness. Use real vanilla – it shines here.
• 2 large egg yolks: Yolks = richness & softness. Save whites for meringues! Sub: 1 whole egg (texture may be slightly less tender).
• 6 ½ cups all-purpose flour: The structure. Spoon & level into measuring cups – don’t pack!
• 2 tsp cream of tartar: Snickerdoodle signature! Creates tang & chew. No sub!
• 2 tsp baking soda: Lift & spread. Check it’s fresh (fizz test with vinegar!).
• 1 ½ tsp kosher salt: Enhances all flavors. If using table salt, reduce to 1 tsp.
• 1 tsp baking powder: Extra lift for thick centers.
• 2 tbsp ground cinnamon: For the magical sugar coating. Use fresh, fragrant cinnamon!

Let’s Bake! Your Foolproof Snickerdoodle Journey

Follow these steps, and you’ll be a snickerdoodle superstar. Remember, baking is part science, part love!

1. Prep Sweet Potatoes: Drain those canned sweet potatoes REALLY well – press them in a sieve or squeeze in a clean towel. Mash until completely smooth. Measure exactly 1 cup (too much = cakey cookies). Chef’s Whisper: Warm mashed potato blends easier! Let it cool slightly if fresh-roasted.
2. Cream Butter & Sugar: In your biggest bowl, beat softened butter, shortening, 2 cups granulated sugar, and brown sugar on medium-high for 3-4 mins. This is CRUCIAL! It should look pale, fluffy, and almost like frosting. Scrape the bowl! Add vanilla, egg yolks, and the 1 cup sweet potato. Mix on medium just until combined (don’t overbeat).
3. Whisk Dry Ingredients: In a separate bowl, whisk flour, cream of tartar, baking soda, salt, and baking powder. Why whisk? Ensures even leavening – no bitter baking soda pockets!
4. Combine Gently: Gradually add dry mix to wet on low speed. Mix just until no flour streaks remain. Dough will be soft! Texture Check: It should feel like thick Play-Doh. If it’s sticky/wet, chill 30-60 mins. Hack: No time? Roll dough balls and freeze 15 mins before coating.
5. Roll & Sugar-Coat: Mix remaining 1 cup sugar with 2 tbsp cinnamon in a shallow bowl. Scoop dough (I use a #40 cookie scoop – about 1.5 tbsp). Roll into smooth balls, then generously roll in cinnamon sugar. Place 2 inches apart on parchment-lined sheets. Pro Move: Press balls down SLIGHTLY for even baking.
6. Bake to Perfection: Bake at 350°F (175°C) for 10-12 mins. Don’t overbake! Cookies are done when edges look set and crackled, but centers still look slightly soft and puffy. They firm up as they cool! Let cool 5 mins on sheet, then transfer to a wire rack.

Serving Up Sweet Comfort

These cookies scream “share me!” Plate them warm in a rustic basket lined with a checkered towel – pure farmhouse charm. For ultimate indulgence, serve slightly warm with a cold glass of milk or a dollop of spiced whipped cream. They’re incredible alongside pumpkin spice lattes or mulled cider at a fall gathering. Storing leftovers? (Ha!) Keep in an airtight container at room temp for 3 days, or freeze for up to 3 months. Pro tip: Hide a few in the freezer for emergency cookie cravings!

Mix It Up! Creative Twists on the Classic

Got an idea? Run with it! Here are some tasty spins:

1. Maple Kissed: Replace ¼ cup brown sugar with pure maple syrup. Add 1 tsp maple extract with the vanilla.
2. Nutty Crunch: Fold in 1 cup toasted pecans or walnuts with the dry ingredients.
3. Spice Explorer: Add ½ tsp ground ginger, cardamom, or nutmeg to the cinnamon sugar coating.
4. Gluten-Free Swap: Use a 1:1 GF flour blend (like Bob’s Red Mill). Chill dough longer – GF dough is often stickier.
5. Vegan Friendly: Use plant-based butter & shortening, flax eggs (2 tbsp ground flax + 5 tbsp water = 2 yolks), and ensure sugar is vegan-certified.

Wyatt’s Whispered Wisdom

This recipe evolved from my grandma’s snickerdoodles, which were legendary but… predictable? That sweet potato experiment felt rebellious! The first batch was good, but the dough was sticky chaos. After tweaking the flour ratio and nailing the sweet potato moisture level, we hit gold. Now, my buddies call them “Houdini Cookies” because they vanish so fast! One Thanksgiving, my dog (a notorious counter-surfer) swiped a whole tray cooling on the stove. We found him looking VERY pleased, covered in cinnamon sugar. Lesson learned: Guard these with your life! They’re meant for sharing, but maybe not with four-legged thieves. The double batch? Non-negotiable. One batch simply causes cookie riots.

Snickerdoodle SOS: Your Questions Answered

Let’s tackle those baking curveballs!

1. Q: My cookies spread too much/flattened! Help!
   A: Three likely culprits: 1) Butter was too warm/over-creamed. Ensure it’s softened, not melted. 2) Dough needed chilling. If your kitchen is warm or dough feels sticky, CHILL IT! 3) Baking soda/powder expired? Test them! Old leaveners won’t provide lift.
2. Q: Can I use fresh sweet potato instead of canned?
   A: Absolutely! Roast 1 large sweet potato (pierced) at 400°F until tender (45-60 mins). Scoop flesh, mash smooth, and measure 1 packed cup. Let it cool COMPLETELY before using. Excess moisture is the enemy!
3. Q: Why only egg yolks? Can I use whole eggs?
   A: Yolks add richness and fat, keeping centers tender without extra water from whites. Using 1 whole egg works in a pinch, but cookies might be slightly less fudgy.
4. Q: Can I freeze the dough for later?
   A: Yes! It’s a genius move. Roll dough balls, coat in cinnamon sugar, then freeze solid on a sheet pan. Transfer to a freezer bag. Bake straight from frozen – add 1-2 extra mins. Fresh cookies anytime!

Nutritional Bite (Per Cookie)

Calories: ~170 | Total Fat: 9g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 85mg | Total Carbohydrates: 22g | Dietary Fiber: 0.5g | Sugars: 16g | Protein: 1g
(Note: Estimates based on ingredients. Values may vary with substitutions.)

Final Thoughts: One Bite, Infinite Cozy

If autumn had a cookie, this would be it. These sweet potato snickerdoodles aren’t just delicious—they’re a vibe. They’re a reminder that comfort can be found in unexpected places (like the bottom of a sweet potato can), and that joy sometimes wears a cinnamon-sugar coat.

Whether you’re baking a batch for friends, sneaking a few into lunchboxes, or pulling a secret stash from the freezer during a midnight snack attack, these cookies bring the kind of warmth that lingers. They’re soft, spiced, nostalgic—but just bold enough to feel brand new.

So crank up your favorite fall playlist, let your kitchen smell like a cinnamon dream, and embrace the glorious mess of cookie baking. Because at the end of the day, it’s not about perfection—it’s about sharing something made with love (and maybe hoarding one or two for yourself).