Oatmeal Sweet Potato Cookies

freshly baked homemade oatmeal cookies on a rack
Prep Time: 
40 minutes, plus 2 hour chill time
Number of Servings: 
Makes approximately 6 dozen (2-inch cookies)
Recipe Source: 
Sweet Potato Love by Jackie Garvin ($24.99, Skyhorse Publishing, 2016)


  • 2 cups self-rising flour
  • 1 12 tsp ground cinnamon
  • 1 12 tsp ground nutmeg
  • 1 cup unsalted butter, softened
  • 12 cup granulated sugar
  • 1 12 cups brown sugar, firmly packed
  • 2 large eggs
  • 1 Tbsp vanilla extract
  • 3 cups quick-cooking oats
  • 1 12 cups raisins
  • 1 medium-sized sweet potato, peeled and grated (about 2 c)


  1. Stir together flour, cinnamon, and nutmeg. Set aside.
  2. Cream butter, sugars, eggs, and vanilla until smooth.
  3. Stir flour mixture into wet ingredients and mix with a large spoon until dough is wet. Stir in oatmeal, raisins, and grated sweet potato until well mixed. Cover bowl and chill for at least 2 hours.
  4.  Shape heaping tablespoons of dough into balls. Place 2 inches apart on a cookie sheet lined with parchment, a baking mat, or sprayed with nonstick cooking spray.
  5. Bake at 350° for 12 minutes or until bottoms of cookies have begun to brown and tops are no longer glossy.
  6. Let cookies sit on cookie sheet for 2 minutes. Remove to a cooking rack and completely cool.


The trick to soft, chewy cookies is to chill the dough before baking. Chilled dough doesn’t spread when baked like room-temperature dough, which results in thin, crispy cookies.

Nutrition Info: 
3 cookies: 271 Calories, 5 g Protein, 34 mg Cholesterol, 42 g Carbohydrates, 19 g Total sugars (13 g Added sugars), 3 g Fiber, 10 g Total fat (5 g sat), 138 mg Sodium, ★★★ Vitamin A, ★★ Vitamin B1 (thiamine), Phosphorus, Folate, Iron, Magnesium