Did You Know Sweet Potato Cookies Could Rival Your Favorite Honeybun?

Picture this: a cookie so tender, so spiced with warmth, it tastes like a cross between your grandma’s sweet potato pie and those irresistible honeybuns from the corner bakery. Sounds impossible? That’s exactly what I thought—until I pulled my first batch of Sweet Potato Honeybun Cookies from the oven. These little golden gems are about to rewrite everything you know about dessert. And here’s the kicker: they’re secretly packed with nutrients, thanks to the humble sweet potato hiding in the dough. Who said indulgence couldn’t be wholesome?

I stumbled upon this recipe during a cozy autumn afternoon, craving something that married comfort and nostalgia. The result? A cookie that’s become my go-to for potlucks, holiday trays, and yes—even breakfast (no judgment here). The magic lies in the sweet potato’s natural caramel-like sweetness, which pairs perfectly with a drizzle of honey glaze. It’s like autumn decided to hug your tastebuds.

Why Sweet Potatoes Deserve a Spot in Your Cookie Jar

Most of us reserve sweet potatoes for savory dishes or holiday pies, but these vibrant tubers are the unsung heroes of baking. Their creamy texture keeps cookies moist for days, while their subtle earthiness balances the sweetness of brown sugar and cinnamon. Plus, they’re loaded with fiber, vitamin A, and antioxidants—making these Sweet Potato Honeybun Cookies a treat you can feel good about. And let’s be honest: anything that lets us eat cookies for breakfast (with a side of vitamins) is a win in my book.

Now, before you think this recipe requires advanced pastry skills, let me reassure you—it’s simpler than folding a fitted sheet. The dough comes together in one bowl, and the sweet potato does most of the heavy lifting. Whether you’re baking with kids or whipping up a last-minute dessert, these cookies are forgiving and foolproof. Just wait until your kitchen fills with the scent of toasted pecans and vanilla…

Sweet Potato Honeybun Cookies

Print Recipe

Soft and chewy cookies infused with sweet potato and honey, perfect for a cozy treat.

Ingredients

Scale

For the Crust:

1 cup mashed sweet potato
1/2 cup honey
1/2 cup unsalted butter, softened
1 egg
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt

Instructions

1. Prepare the Crust:

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together the butter and honey until smooth. Add the mashed sweet potato, egg, and vanilla extract, mixing well.
In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 12-15 minutes or until the edges are lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

You can customize the seasonings to taste.

Author: Trusted Blog

Sweet Potato Honeybun Cookies Recipe

There’s something magical about the combination of sweet potatoes and warm spices—it’s like autumn and comfort rolled into one bite. These Sweet Potato Honeybun Cookies are tender, fragrant, and just sweet enough to feel like a little indulgence. Perfect with a cup of tea or as a cozy treat after dinner!

Ingredients You’ll Need

1 cup mashed sweet potato – Roast or boil your sweet potato until fork-tender, then mash it smooth. The natural sweetness here is key!
½ cup unsalted butter, softened – Room temperature butter ensures a soft, chewy texture.
½ cup honey – A golden drizzle of honey adds depth and keeps these cookies moist.
1 large egg – Helps bind everything together beautifully.
1 tsp vanilla extract – A splash of vanilla enhances all those warm flavors.
2 cups all-purpose flour – The foundation of our cookie dough.
1 tsp baking powder – For just the right amount of lift.
½ tsp baking soda – Balances the sweetness and adds a little fluff.
1 tsp cinnamon – Warm and cozy, just like a honeybun should be.
½ tsp nutmeg – A whisper of nutmeg makes these cookies extra special.
¼ tsp salt – Don’t skip this—it makes all the flavors pop!

Step-by-Step Instructions

Step 1: Prep Your Sweet Potato
If you haven’t already, roast or boil your sweet potato until it’s completely soft. Let it cool slightly, then mash it until smooth—no lumps! You’ll need exactly 1 cup for this recipe.

Step 2: Cream Butter & Honey
In a large mixing bowl, beat the softened butter and honey together until light and fluffy. This should take about 2-3 minutes with a hand mixer. The honey might make the mixture a bit sticky, but that’s okay—it’ll all come together!

Step 3: Add Wet Ingredients
Beat in the egg and vanilla extract until fully combined. Then, gently fold in the mashed sweet potato. The dough will be soft and slightly sticky—that’s exactly what we want.

Step 4: Whisk Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. This ensures all those lovely spices are evenly distributed.

Step 5: Combine & Chill
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Don’t overmix! Cover the dough and chill in the fridge for at least 30 minutes. This helps the flavors meld and makes the dough easier to handle.

Conclusion

These Sweet Potato Honeybun Cookies are the perfect blend of cozy spices, natural sweetness, and melt-in-your-mouth texture. With simple ingredients and easy steps, you can whip up a batch that’ll fill your home with warmth and delight your taste buds. Whether you’re craving a nostalgic treat or a new twist on classic flavors, these cookies are sure to become a favorite.

Now it’s your turn! Give this recipe a try and let us know how it turned out in the comments below. Did you add any personal twists? We’d love to hear about your baking adventures. And if you’re looking for more comforting recipes, check out our Cinnamon Spice Pumpkin Bread or Maple Pecan Blondies for more autumnal inspiration!

FAQs

Can I use canned sweet potato puree instead of fresh?

Absolutely! Canned sweet potato puree works just as well in this recipe. Just make sure it’s unsweetened and doesn’t contain any added spices or flavors.

What’s the best way to store these cookies?

Store them in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the baked cookies for up to 2 months—just thaw and enjoy whenever the craving strikes!

Can I substitute the honey with maple syrup?

Yes! Maple syrup adds a lovely depth of flavor and works as a great alternative. The cookies may have a slightly different sweetness profile, but they’ll still be delicious.

Why did my cookies turn out cakey instead of chewy?

If your cookies are too cakey, you might have overmixed the batter or added too much flour. Be sure to measure your flour correctly (spoon and level) and mix just until the ingredients are combined for the perfect texture.