Sweet Potato Oatmeal Cookies

Welcome to our Holiday Bake, Craft & Sew along!  I’m hosting all the holiday baked goodies, the amazing and adorable Kelly is hosting some seriously fantastic non-sewing craft ideas and over on Cindy’s blog, you will find some truly amazing Sewn Gift Ideas.. Make sure to visit each of them every day for amazing Holiday Gift inspirations!

Today’s featured baker is the lovely lady behind the truly delicious blog, Savor The Thyme.


For many years now, close friends and I have shared the tradition of giving something we have made for each other for Christmas. No buying of gifts from the store, only buying supplies to make the gift that we can then consume. And now that the kids are in school, I have added teachers onto the list homemade food gift recipients.

Nothing makes me happier than sharing the gift of homemade food as everyone truly appreciates the time, energy and thought you put into a handmade gift. And I mean, who doesn’t like food? Doesn’t it also feel great when you show and share love via food? Well, this recipe was a huge hit this past Christmas and it came about because a shortage of Pumpkin Puree led me to create sweet potato puree.

If you love cookies that are chewy and guilt-free cookie, these are for you to share!

Sweet Potato Oatmeal Cookies

Ingredients: 18 cookies
1 sweet potato puree, cooked until tender, peeled and pureed (1 lg. sweet potato)
1 cup all-purpose flour
1 cup whole wheat flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1.5 teaspoons cinnamon
¼ teaspoon salt
1/3 cup old fashioned oats
1 tablespoon ground flax seeds (optional)
1 whole egg
6 oz cup non-fat plain yogurt
3/4 cup brown sugar
1 cup 1% milk

1. Preheat the oven to 375 degrees.

2. Peel the sweet potato and chop into small chunks. Place into a large bowl, cover with plastic wrap and microwave for 6-8 minutes (until you can easily pierce with fork). Set aside to cool slightly.

3. Meanwhile, combine the following into a bowl: flours, baking powder, baking soda, cinnamon, salt, oats and the (optional) flax seeds.

4. In a separate bowl, whisk together the egg, yogurt and sugar.

5. Place the sweet potato into a food processor with 1/3 cup of milk and puree. Add the remaining milk as needed while pureeing . Fold 1 cup of the puree into the ‘wet’ mixture.

6. Add the dry mixture into the wet mixture and combine well.

7. Place tablespoons of the mixture about 2 inches apart and bake for approximately 8-9 minutes.

Icing: (estimated amounts)
1-2 cups confectioner’s sugar
Orange Juice

Place sugar into a bowl; add 1 tablespoon of orange juice and mix. For more moisture, add water, a teaspoon at a time and mix well. Drizzle over cookies and allow to set. Consume and smile.


Meet Jen 😉

Hi Everyone,

My name is Jennifer Leal and I am a mom of two children, ages 4 and 6. I obtained a Master’s of Science in Immunology and worked for a large pharmaceutical company prior to starting my family and blog Savor the Thyme. My blog focuses on family-friendly healthy food and lifestyle. I believe in feeding your family in a healthy way and to me that means eating ‘real’ foods. I believe in a healthy lifestyle and family: To us that includes being healthy physically, emotionally, and spiritually.

You can also find me at ‘The Family Kitchen’ as a daily contributor as well, as posting every Monday as Rhode Island Traveling Mom.

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  1. OMG, these look soooo yummy!!! I love that the recipe has no oil or butter too. I will DEFINITELY be giving these a test run this fall (not turning the oven on until September, lol!!).

  2. My kids will going to love those cookies. I am going to bake some this coming weekend. That cookie is the best for my kids because I know that it is a healthy cookie because it is made with oat meal and potato.

  3. Hi Jen, I loved the idea of putting sweet potato in cookies! however, i encountered a problem with the cookies as they didn’t have a cookie texture and were actually very ‘bready’ and soft. What do you think went wrong? Thank you!

  4. Excellent reciepe, I add one teaspoon of CARDOMUN and a sprinkle of cloves
    and teaspoon of ginger, and I used one can of sweet potatoes,microwaved
    as instructed, so easy. The one thing that the reciepe dose not say, DO NOT

    1. I used sugar substitute and added one tablespoon of karo syrup . This makes the texture of the batter very thin, however one large soup spoon of batter for each cookie is perfect.

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