Sweet Potato Breakfast Snacks (Print Version)

Chewy sweet potato bites with oats and nuts perfect for a nutritious morning boost or quick snack.

# What You Need:

→ Wet Ingredients

01 - 1 cup mashed cooked sweet potato (approximately 1 large sweet potato)
02 - 1/3 cup pure maple syrup or honey
03 - 1/4 cup melted coconut oil or neutral vegetable oil
04 - 1 large egg
05 - 1 teaspoon vanilla extract

→ Dry Ingredients

06 - 1 1/2 cups rolled oats (use certified gluten-free oats if needed)
07 - 1/2 cup almond flour or oat flour
08 - 1 teaspoon ground cinnamon
09 - 1/2 teaspoon baking powder
10 - 1/4 teaspoon salt

→ Add-Ins

11 - 1/3 cup chopped pecans or walnuts (optional)
12 - 1/3 cup dried cranberries or raisins
13 - 2 tablespoons pumpkin seeds (optional)
14 - 1/4 cup dark chocolate chips (optional)

# Steps:

01 - Preheat the oven to 350°F. Line a baking sheet with parchment paper.
02 - Whisk mashed sweet potato, maple syrup, melted coconut oil, egg, and vanilla extract in a large bowl until smooth.
03 - In a separate bowl, stir together rolled oats, almond flour, cinnamon, baking powder, and salt.
04 - Add dry ingredients to the wet mixture and stir until just combined.
05 - Fold in chosen add-ins: nuts, dried cranberries or raisins, pumpkin seeds, and chocolate chips as desired.
06 - Scoop heaping tablespoons of dough onto the prepared baking sheet and gently flatten each with the back of a spoon.
07 - Bake for 18 to 20 minutes until edges turn lightly golden.
08 - Allow cookies to cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • This is your secret weapon for using up leftover roasted sweet potato in a way nobody expects.
  • They satisfy sweet cravings with just the right cozy, chewy bite—perfect for hurried mornings or sending along in lunchboxes.
02 -
  • If you skip flattening the dough, you’ll end up with little cookie domes that stay too soft in the middle—flatten for the best finish.
  • Letting the cookies cool completely is the step I’m always tempted to rush, but it makes them hold together much better for snacking and storing.
03 -
  • Roasting sweet potatoes, rather than boiling, deepens the flavor—trust me, it’s worth the extra time.
  • Mixing the wet ingredients thoroughly before adding the dry prevents pockets of starch and gives a super even, soft cookie.
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