Sweet Potato Cornbread Cookies 

These delightful sweet potato cornbread cookies blend the savory comfort of cornbread with the subtle sweetness of sweet potato—perfect as a snack or side. Imagine tender, crumbly cornbread bites with warming spices like cinnamon and nutmeg, enriched by mashed sweet potato for moistness and flavor. Lightly sweetened with brown sugar and elevated with a honey-butter glaze, they bring both warmth and texture to your table. Make them for fall gatherings, cozy brunches, or as a unique accompaniment to chili, soup, or barbecue. They’re easy to bake yet impressive in taste.

Ingredients

For the cookies:

• 1 cup cornmeal
  
  

• 1 cup all-purpose flour
  
  

• 1 tablespoon baking powder
  
  

• 1 teaspoon baking soda
  
  

• 1 teaspoon fine sea salt
  
  

• ½ teaspoon ground cinnamon
  
  

• ¼ teaspoon ground nutmeg (optional: ¼ tsp ground ginger)
  
  

• 1 cup sweet potato puree (about one large roasted sweet potato)
  
  

• ⅓ cup brown sugar
  
  

• 2 large eggs, beaten
  
  

• 1 cup buttermilk (or milk + 1 tbsp vinegar)
  
  

• 6 tbsp unsalted butter, 4 tbsp melted + 2 tbsp room‑temp
  
  

For the honey butter glaze:

• ¼ cup unsalted butter, melted
  
  

• 3 tablespoons honey
  
  

• Pinch of fine sea salt
  
  

Directions

1. Preheat your oven to 400 °F (200 °C). Place 2 tbsp butter in baking pans or cast‑iron skillet to melt while heating.
   
   

2. In a bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, cinnamon, nutmeg until evenly combined. ­
   
   

3. In another bowl, combine eggs, sweet potato puree, brown sugar, melted butter, and buttermilk; whisk until smooth. 

4. Fold the wet mixture into the dry just until no dry streaks remain, taking care not to over‑mix. ­
   
   

5. Spoon cookie‑sized portions of batter onto the hot melted butter in the skillet or lined baking sheet, spacing them apart.
   
   

6. Bake for 20–25 minutes, or until golden and a toothpick inserted comes out clean.
   
   

7. While cookies bake, whisk together melted butter, honey, and salt for the glaze.
   
   

8. As soon as cookies come out, brush them generously with the honey‑butter glaze for a glossy, sweet finish. ­

Nutrients (per cookie, approx.)

(Based on standard sweet potato cornbread nutrition scaled down to cookie size)

• Calories: ~150 kcal
  
  

• Carbohydrates: ~22 g
  
  

• Fat: ~6 g
  
  

• Protein: ~3 g
  
  

• Fiber: ~1 g
  
  

• Sugars: ~8 g
  
  

• Vitamin A: high (from sweet potato)