A fall inspired twist on the popular cookie skillet! This Sweet Potato Cookie Skillet is perfect for Thanksgiving or any fall occasion when you feel like enjoying something incredibly delicious without all the fuss. This giant deep dish autumnal cookie is made in just one bowl, bakes up in just about 20 minutes, has the perfect amount of cozy warming spices, a healthy dose of chocolate, and so delicious you’ll be saying, “Pumpkin, who?”.
What Does This Cookie Skillet Taste Like?
This Sweet Potato Cookie Skillet is like one big cookie that’s perfectly soft and just melts in your mouth. It is packed with one whole cup of sweet potato puree and an easy blend of warming spices. It has incredibly satisfying crispy crust and edges and the center is addictingly moist and just perfectly dense. Although it’s incredibly similar in flavor to pumpkin, sweet potato is a bit more subtle which I found to be incredibly refreshing. The cookie is simply spiced with cinnamon, nutmeg, and ginger which really lets the sweet potato shine in all its glory. These earthy flavors are well complemented by a heavy hand of dark chocolate chips.
How Is This Cookie Skillet Made?
The steps to making this super comforting dessert could not be any easier! You can go from empty bowl to completed cookie skillet in just about 30 minutes! Here’s a rundown of the steps:
- Heat oven & prepare skillet or other baking dish.
- Mix wet ingredients together in a large bowl if mixing by hand or in the bowl of a stand mixer.
- Add dry ingredients to wet and stir until a thick dough forms.
- Stir in chocolate chips.
- Pour the dough into prepared skillet.
- Add additional chocolate chips to the top. This is totally optional, butttt really, it’s not. Just throw those chippies on and never look back. You’ll thank me later.
- Bake for 21-22 minutes. Or slightly less/more if using a different type of baking dish.
- Let cool, then slice, and enjoy! Oh, and don’t forget the ice cream.
This is amazing served warmed. And if you’re enjoying this with an intimate party I highly recommend ditching the plates, topping this with a few big scoops of your favorite vanilla ice cream, and diving right in. There’s something incredibly satisfying about eating straight out of the baking vessel and, somehow, makes it taste even better. This might just be the peak of cozy fall enjoyment. This cookie skillet can also be made ahead and either served at room temperature or to serve warm, reheat the whole pan for a few minutes in the oven, let cool slightly, then slice!
Don’t Have A Skillet? No Problem!
I used a large 10 1/4 inch deep dish cast iron skillet and love how the extra hot pan creates crispy edges while keeping the center moist. So, using a similar heavy pan is ideal. However, if you do not have a cast iron you can absolutely make this in any similarly size, oven-safe pan. Alternatively, you can use a baking dish such as a 9 or 10 inch round cake/pie pan, or an 8 or 9 inch square baking dish. Just keep in mind that these will change the baking time, bake for 18 minutes and then start to keep an eye on the cookie. The edges should be golden brown and the center set and slightly puffed. Test for doneness by piercing the center with a toothpick, it should come out clean, with no batter, but potentially some melty chocolate.
What Ingredients Are Used?
This healthified dessert is made better-for-you as it contains no refined sugars, flours, or oils. It is paleo-friendly meaning it has no gluten, grain, or dairy. Plus it’s nut-free! Here’s a look at the main ingredients and some subs/variations.
- Sunflower Seed Butter – I love using sunflower seed butter for this recipe as it is thick and creamy and gives the cookie a delicious moistness. The flavor is fairly neutral so it does not overshadow the sweet potato and spices. Use any other thick and creamy nut or seed butter that contains only one ingredient (no added sugar or oil). Some good options are almond butter, cashew butter, or peanut butter.
- Sweet Potato Puree – I used canned sweet potato because it was easiest but this is a great way to maximize your (Thanksgiving) meal prep. Just steam, boil, or roast some extra sweet potato and puree or mash until it becomes a smooth and even mixture.
- Avocado Oil – This adds more moisture and helps the cookie crisp! Feel free to use olive oil or melted and cooled coconut oil. I use and love Chosen Foods Avocado oil which I buy from Costco for the best pricing.
- Coconut Sugar – Adds the perfect amount of sweetness and keeps the dessert free from any refined sugars! I use and love Nutiva’s organic coconut sugar.
- Eggs – To help puff the cookie!
- Vanilla – Adds depth of flavor to the cookie.
- Cassava Flour – A gluten and grain free flour very similar to white flour but is not bleached, refined, or overly processed. Cassava flour is nut free and paleo!
- Tapioca Flour – Tapioca flour helps thicken the dough without making it too floury.
- Chocolate Chips – I’ll be honest, when I’m baking for myself I never measure chocolate chips. I just toss them in, in copious amounts, until I see that there’s a reasonable (read: heavy handed) distribution of chocolate to dough/batter. In this recipe I use a responsible 1/2 cup of chocolate chips in the dough and another 1/4 cup scattered over the top which, I think, is the perfect balance of chocolate to sweet potato cookie, so that is my official recommendation. I also used a mix of both mini and regular sized chocolate chips because that’s what I had on hand. So use whatever feels right to you! To keep this refined sugar free, use your favorite coconut or maple sugar sweetened bar chopped into chunks!
- Spices – Fall desserts are all about the warming spices and this is no different. You’ll need cinnamon, nutmeg, and ginger to enhance the sweet potato flavor.
Can I Make This With Pumpkin Puree Instead?
Yep! Just replace the sweet potato in even amounts for pumpkin puree and prepare the recipe exactly the same way. Should you decide to use pumpkin puree I recommend doubling the amount of spices as the pumpkin flavor is a little more assertive than sweet potato.
This Sweet Potato Cookie Skillet is the perfect dessert to enjoy for Thanksgiving, a gathering, or any fall day! It’s quick and super easy to make, made with better-for-you ingredients, and just so incredibly tasty that it’s sure to be a new family favorite! Especially when topped with a scoop of your favorite vanilla!
paleo friendly (gluten/grain/dairy free), naturally sweetened, nut free
If you make this recipe, share your experience with others by leaving a review or rating down below. And I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.
Sweet Potato Cookie Skillet
A thick, chewy, and melt-in-your-mouth cookie spiked with sweet potato puree and cozy warming spices. This is the perfect quick, easy & delicious dessert to celebrate fall and sure to please your friends and family. Especially when topped with a scoop of vanilla ice cream.
paleo-friendly (gluten/grain/dairy free), refined sugar free, & nut-free
- 1 cup sweet potato puree (243 grams)
- 3/4 cup coconut sugar (114 grams)
- 1/2 cup sunflower seed butter (140 grams)
- 1/3 cup avocado oil (79 grams)
- 2 eggs ideally room temp
- 1 tsp vanilla
- 1 cup cassava flour (130 grams)
- 1/4 cup tapioca flour (30 grams)
- 1 1/2 tsp baking powder (6 grams)
- 1/2 tsp sea salt
- 1 tsp cinnamon (2 grams)
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1/2 - 3/4 cup chocolate chips or chunks (94-141 grams)
Heat oven to 375 degrees and prepare 10 1/4 inch deep skillet by greasing with additional oil. See notes for alternative baking dishes.
Mix wet ingredients together in a large bowl, if mixing by hand, or in the bowl of a stand mixer until thick and fully combined. Scrape down the sides of the bowl.
Add all dry ingredients (except chocolate chips) to wet mixture and stir together until just fully mixed. Scrape down the sides of the bowl once during mixing to ensure the ingredients are thoroughly distributed and avoid over-mixing.
Stir in 1/2 cup chocolate chips.
Pour the batter into prepared skillet and, using a rubber spatula, spread out into an even layer.
Add additional chocolate chips to the top of the dough. Optional, but not really.
Bake for 21-22 minutes (if using an alternative dish start checking for doneness after 18 minutes). Cookie is done when the edges are crisp and starting to brown and the center is set and slightly puffed. Use a toothpick pierced into the center to test for doneness. The toothpick should come out clean.
Let cool on wire rack. Serve warm or at room temp with a scoop of your favorite vanilla!
Serving Tips: This is best served warm with vanilla ice cream.
Make Ahead: This cookie skillet can be made ahead, then re-heated at 350 for 5-7 minutes, let cool slightly then slice. This can also be a few hour before and served at room temperature.
No Skillet? Use a 9 or 10 inch pie or cake pan or square baking dish. This will change the baking time. Bake for 18 minutes then begin to check the cookie for doneness.
Sunflower Seed Butter: Use any thick and creamy nut/seed butter such as cashew butter, almond butter, or peanut butter instead of sunflower seed butter. Ideally use one that contains one ingredient (no added sugars or oil). Thoroughly mix the nut/seed butter in the container before measuring and do not use the compacted paste at the bottom.
Avocado Oil: Instead use olive oil or melted and cooled coconut oil.
Sweet Potato Puree: Use homemade sweet potato that has been thoroughly mashed or pureed instead of canned. And if you like, sub pumpkin for sweet potato, just double the spices called from in the original recipe.
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