5 Sweet Potato Desserts to Satisfy Your Sweet Tooth

It’s the time of year when the aroma of roasted squash and apple pie is filling everyone’s kitchens. Though cakes, cookies, and pies are making their way back onto store shelves in abundance, you’re sure to find the usual pumpkin and apple flavors everywhere without too much variation. So, it’s time to pull out all the stops using the humble sweet potato. This root vegetable’s natural sweetness blends beautifully with cinnamon, nutmeg, brown sugar, and molasses. Try these five sweet potato dessert recipes to wow your family and friends.

1. Sweet Potato Pecan Cupcakes with Cream Cheese Frosting

Homemade cupcakes with creamy frosting

Homemade cupcakes with creamy frosting | iStock.com

There’s nothing better than having your very own dessert to eat after dinner, and these sweet potato pecan cupcakes with cream cheese frosting from Southern Living bring huge fall flavor. The creamy frosting goes perfectly with the sweet potato cake, and the pecans add a nice crunch. You might want to make two batches of these — everyone will be coming back for seconds.


  • 1 cup butter, softened
  • 4 large eggs
  • 1 (16-ounce) can mashed sweet potatoes
  • ⅔ cup orange juice
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • Coarsely chopped pecans for garnish


  • 1 (8-ounce) package cream cheese, softened
  • ½ cup butter or margarine, softened
  • 1 package powdered sugar, sifted
  • 1 teaspoon vanilla extract

Directions: Place pecans in a single layer in a shallow pan. Bake the pecans at 350 degrees Fahrenheit for 8 to 10 minutes, or until toasted, stirring them mid-way through.

In a medium-sized bowl, beat sugar and butter together at medium speed with an electric mixer until blended. Add eggs one at a time, beating until blended.

In a separate bowl, whisk together mashed sweet potatoes, orange juice, and vanilla extract. In another bowl, combine flour, baking powder, cinnamon, baking soda, nutmeg, and salt.

Add about half of the flour mixture to the sugar mixture and beat at a low speed to combine. Then, add about half of the sweet potato mixture and combine. Continue layering and combining the ingredients so that they are all well incorporated, ending with the flour mixture. Beat entire mixture just until blended on a low speed. Fold in toasted pecans.

Place foil baking cups into muffin pans and coat with vegetable cooking spray. Spoon the batter into cups, filling them about two-thirds of the way full. Bake at 350 degrees for 28 to 30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.

For the frosting, beat cream cheese and butter until fluffy and gradually add powdered sugar, beating at low speed until blended. Add vanilla and beat until blended once again. Allow the cupcakes to cool about an hour before frosting.

2. Sweet Potato Chocolate Chip Cookies

Homemade chocolate chip cookies with milk

Homemade chocolate chip cookies with milk | iStock.com

If you love traditional chocolate chip cookies, what better way to put a fall spin on them than to add some sweet potato for added richness and flavor? These sweet potato chocolate chip cookies from The Cookie Writer use the natural sweetness of the spuds to sweeten up the cookies, plus a bit of maple syrup. Try making these delicious cookies for a quick weeknight dessert.


  • 1 sweet potato, peeled and cut into small cubes
  • ½ cup oats
  • ¼ cup peanut butter
  • 1 flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) or 1 egg
  • 2 tablespoons maple syrup
  • ½ teaspoon vanilla
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon ground ginger
  • ¼ teaspoon allspice
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • Pinch of salt
  • ½ cup chocolate chips

Directions: Place sweet potato in a pot of cold water and bring to a boil. Reduce heat and simmer for about 10 to 15 minutes, or until sweet potato is fork-tender. Drain the sweet potato and place into a mixing bowl. Mash until smooth.

Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.

Mix together the oats, cinnamon, ginger, allspice, baking soda, baking powder, and salt. Using a fork or a pastry cutter, add the peanut butter to the dry ingredients until evenly distributed. Add in the flax egg or regular egg, vanilla, and maple syrup. Stir in the cooled sweet potatoes and chocolate chips, mixing until just combined.

Drop tablespoon portions of dough onto baking sheet. Bake for about 15 to 17 minutes. Remove from oven and cool for about 5 minutes.

3. Sweet Potato Pudding Cake

Sweet potato pudding cake

Sweet potato pudding cake | iStock.com

This dessert stands out for its cheesecake-like texture and delicious sweet potato flavor. And, similarly to baking a cheesecake, you’ll need a springform pan for this dessert. The combination of mashed sweet potato, eggs, and flour gives this sweet potato pudding cake from Eating Well a decadent texture. This one’s sure to become a fast favorite.


  • 1 cup raisins
  • 2 tablespoons dark or light rum
  • 1 cup whole-wheat pastry flour
  • ½ teaspoon freshly grated nutmeg
  • ½ teaspoon salt
  • 1 pound sweet potato (about 1 large) cookies and peeled
  • 3 large eggs
  • 1 (14-ounce) can light coconut milk
  • 1 cup packed light brown sugar
  • 2 tablespoons butter, melted

For the topping

  • ½ cup unsweetened shredded coconut
  • 2 tablespoons packed brown sugar
  • ⅛ teaspoon ground cinnamon

Directions: Preheat oven to 350 degrees Fahrenheit. Coat a 9-inch springform pan with nonstick cooking spray.

To prepare the cake, toss raisins and rum in a small bowl and let stand. Whisk flour, nutmeg, and salt in another bowl. Mash sweet potato in a large bowl. Add eggs and beat with an electric mixer on medium speed until combined. Add coconut milk, 1 cup brown sugar, butter, and beat until combined. Stir in the dry ingredients until evenly moistened. Stir in the raisins and any remaining rum. Spread the batter in the prepared pan.

To prepare the topping, combine coconut, 2 tablespoons brown sugar, and cinnamon in a small bowl. Sprinkle on top of the cake.

Bake the cake until a knife inserted into the center comes out clean, about 1 hour to 1 hour and 25 minutes. Let cool in the pan for 10 minutes. Run a knife around the edge of the pan and gently remove the side ring. Let cool at room temperature for one hour, then refrigerate until cold.

4. No-churn sweet potato ice cream

Homemade soft serve ice cream

Homemade soft serve ice cream | iStock.com

If you love ice cream no matter what time of year, then you have to try this perfect no-churn sweet potato ice cream from The Broken Bread. The cloves and cinnamon shine with the rich sweet potato flavor, and the best part is you don’t even need an ice cream machine to make it! Store this sweet treat in your freezer for whenever you need it, and enjoy it all through fall.


  • 2 cups heavy whipping cream
  • 1 (14-ounce) can sweetened condensed milk
  • ¾ cup sweet potato puree
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • ¼ teaspoon cloves
  • ½ teaspoon freshly grated nutmeg
  • ⅔ cup chopped walnuts
  • 1 cup mini marshmallows
  • Crushed graham crackers for garnish

Directions: In a medium bowl, whisk together the condensed milk, sweet potato puree, vanilla, cinnamon, cloves, and nutmeg until well combined.

In the bowl of a standing mixer fitted with the whisk attachment, whip cream to soft peaks. Carefully fold in the potato mixture, then add walnuts and marshmalows. Fold once more to combine.

Pour mixture into a food storage container and cover tightly with plastic wrap,pressing plastic wrap into surface. Wrap once again, transfer to freezer, and freeze for 6 hours.

Remove ice cream from freezer 15 minutes before serving. Serve garnished with graham cracker crumbs.

5. Vegan Sweet Potato Doughnuts with Spiced Sugar

Cinnamon Sugar Doughnuts

Small doughnut holes tossed with spiced sugar for dessert | iStock.com

There’s good news for vegans who have a sweet tooth — these potato doughnuts from The Sugar Hit don’t contain any animal products. The ginger and cardamom add fall spice while the sweet potato adds earthiness to these delicious, bite-size doughnuts. You might even have to lick your fingers once you’ve tasted the sugar coating — delicious!


  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • Pinch of salt
  • 1 tablespoon olive oil
  • ½ cup cooked, mashed sweet potato
  • ¾ cup boiling water
  • Flavorless oil for frying

For the spiced sugar

  • ¼ cup super-fine sugar
  • ½ teaspoon ginger
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cardamom

Directions: Place all  dry ingredients in a medium bowl and whisk to combine. Add the olive oil, sweet potato, and half of the boiling water, then stir just to combine. Continue to add water a little at a time while stiring until the mixture is very thick, smooth, and stretchy.

Heat about 1½ inches oil in a deep skillet until it registers 350 degrees Fahrenheit. Add heaping spoonfulls of batter, being careful to avoid splashing. Fry for about 2 minutes, or until golden and coked through. Remove to a paper towel-lined plate. Repeat with remaining batter.

Combine the sugar, ginger, cinnamon, nutmeg, and cardamom in a small bowl. Then, toss the hot doughnuts into the sugar mix. Serve immediately.