Recipes and Cooking Sweet Potato-Pecan Cookies 4.0 (3) Mashed sweet potatoes mix with cinnamon and brown sugar to give these scone-like cookies perfect flavor. Top with cream cheese frosting and toasted pecan halves. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 6, 2013 Print Rate It Share Share Tweet Pin Email Prep Time: 40 mins Bake Time: 10 mins Total Time: 50 mins Servings: 36 Yield: 48 Jump to Nutrition Facts Ingredients ½ cup butter, softened ½ cup granulated sugar ½ cup packed brown sugar 1 egg 1 teaspoon vanilla 1 cup mashed cooked sweet potato 2 ¼ cup all-purpose flour 2 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon ground cinnamon ½ teaspoon salt 6 ounce cream cheese, softened 1 ½ cup powdered sugar 3 tablespoon maple syrup 1 ½ teaspoon vanilla 48 pecan halves, lightly toasted Directions Preheat oven to 350°F. Line a cookie sheet with parchment paper; set aside. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and brown sugar. Beat until fluffy, scraping sides of bowl occasionally. Beat in egg and the 1 teaspoon vanilla until combined. Beat in mashed sweet potato. In a medium bowl stir together flour, baking powder, baking soda, cinnamon, and salt. Add flour mixture to sweet potato mixture, beating until combined. Drop dough by rounded teaspoons 2 inches apart onto the prepared cookie sheet. Bake about 10 minutes or until edges start to brown. Transfer to a wire rack; cool. For frosting, in a small mixing bowl beat cream cheese on medium speed until smooth. Beat in powdered sugar, maple syrup, and the 1 1/2 teaspoons vanilla until combined. Spread frosting over cookies. Top each cookie with a pecan half. To Store: Layer cookies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze unfrosted cookies for up to 3 months. To serve, thaw cookies, if frozen. Frost cookies as directed. Top each cookie with a pecan half. Rate it Print Nutrition Facts (per serving) 109 Calories 5g Fat 15g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 36 Calories 109 % Daily Value * Total Fat 5g 6% Saturated Fat 2g 10% Cholesterol 15mg 5% Sodium 111mg 5% Total Carbohydrate 15g 5% Protein 1g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.