Skip to content


Sweetpotato Cranberry White Chocolate Oatmeal Cookies

Prep Time: 20 mins
Cook Time: 1 hr
Print Recipe


  • 1 C self-rising flour
  • C pureed sweetpotatoes
  • ½ C butter , 1 stick
  • ½ C granulated sugar
  • ½ C brown sugar
  • 1 Large egg
  • 1 t. vanilla
  • C rolled oats
  • 1 C craisins
  • 1 C white chocolate chips


  • Beat room temperature butter, brown sugar, granulated sugar in a large bowl or stand mixer until mixture is smooth. Mix in egg, and vanilla. Scrape sides of bowl as necessary, being mindful not to overmix
  • Add flour and sweetpotatoes to wet ingredients until just combined. Add rolled oats, craisins and white chocolate chips. Mix until combined.
  • Cover cookie dough and refrigerate for 30 mins. (over night for best results)
  • Preheat oven to 350̊; lightly spray baking sheet with nonstick spray or line with baking paper
  • Scoop cookie dough onto baking sheet
  • Bake 12-14 minutes, let cool and enjoy!
  • Scrub sweetpotatoes, leaving skin on. Cook in boiling water for 20 minutes or until soft. Drain, reserving ¼ C liquid, set aside. Place peeled sweetpotatoes in a large mixing bowl, mash and let cool completely. Scoop out 1½ cups and set aside.

To puree sweetpotatoes

  • Boil sweetpotatoes for 20 minute, or until soft. Drain, reserving ¼ c. of liquid; set aside.
    Mash sweetpotatoes or blend using the ¼ c. of liquid set aside as stated above.
Serves: 24