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Sweet potato cookies recipe

Who would have thought you could make cookies out of sweet potatoes!?

Well, you definitely can, and this recipe from will show you how to get perfectly soft and chewy ones from this versatile veggie.

You’ll love how healthy this recipe is too, so you know it’ll be a big hit with kids and adults alike!

Nutritional content

Servings: 12 people

Prep time: 40 minutes


114 kcal Total Fat

6g Carbs

14g Sugar

6g Protein

4g Fiber



Approx. 1 sweet potato, peeled & chopped

60g creamy peanut butter

1 tsp baking powder

1/4 tsp salt

80g maple syrup

1 large banana, mashed

100g peanuts, crushed


  1. Preheat the oven to 180℃ and line a baking tray with well-greased baking paper.

  2. Bring a pan of water to a boil and add the sweet potato chunks. Once they’re cooked, mash them up - after they have been mashed, measure to 1 cup (around 270g).

  3. Take this 1 cup of potato and put it in a large mixing bowl.

  4. Add the peanut butter, baking powder, salt, maple syrup and banana, then mix the ingredients well using your hands. Let the mixture sit for 5 minutes until it’s sticky but a little dried.

  5. Add the peanuts and combine well.

  6. Place 12 scoops of dough onto your prepared baking tray with an equal gap between each one, and gently press them to flatten the top.

  7. Bake for around 30 minutes, then remove the tray from the oven and let them cool to room temperature.

  8. Once they have cooled down, take them off the baking tray and serve.


To store: Once these cookies have cooled down, put them in an airtight container and keep them at room temperature for up to 3 days.


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