Sweet Potato & Candied Ginger Shortbread Cookies
Prep Time 15 minutes

Sweet Potato & Candied Ginger Shortbread Cookies

Fit And Healthy

Nutrition Info Per Serving


  • 1 cup (2 sticks) soft, unsalted butter
  • 1/2 cup Bruce’s Yam Cut Sweet Potatoes (patted dry and smashed)
  • 1 teaspoon pure vanilla
  • 3/4 cup powdered sugar
  • 2-1/2 cups flour
  • 2 tablespoons minced candied ginger*
  • 1/2 teaspoon salt

Steps to Prepare

  1. Heat oven to 350 degrees F.
  2. Lightly grease an insulated cookie sheet or line a regular cookie sheet with parchment paper.
  3. In the bowl of an electric mixer cream together the butter, sweet potatoes, vanilla and powdered sugar. Add the flour in thirds until a dough forms.
  4. Stir in candied ginger or pecans and salt until just combined. 
  5. On a floured board (we like to use half flour and half powdered sugar), roll out dough 1/3” thick and cut out desired shape.
  6. Transfer to cookie sheet and bake for 20-25 minutes until light golden brown.
  7. Cool on a wire rack for a minimum of 20 minutes.
  8. Yield depends upon the shape and size pf your cutter.


*You can substitute 1/3 cup finely chopped pecans in place of candied ginger if you wish.


Prep: 15 minutes / Bake: 25 minutes/ Cool: 20 minutes