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Glazed Red Velvet Sweet Potato Cookies

  • Cook Time: 15 minutes
  • Servings: 36 cookies
  • Course: Dessert

Try these Red Velvet Sweet Potato cookies for a healthier take on a classic flavor.

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

For better baking results, use Reynolds KITCHENS™ Parchment Paper with SmartGrid® to space out your dough evenly on the pan. The 1" and 2" grid marks make measuring and spacing simple.



  • 1 ¾ cups all-purpose flour
  • ¼ cup Dutch-process cocoa powder
  • 1 teaspoon baking soda
  • ¼ teaspoon kosher salt
  • ¾ cup unsalted butter (1½ sticks),
  • at room temperature
  • ¾ cup sugar
  • 1 cup roasted sweet potato
  • 1 large egg
  • 1 tablespoon red food coloring
  • 1½ teaspoons vanilla extract


  • 2 cups confectioners’ sugar
  • 3 tablespoons melted butter
  • Colorful holiday or festive sprinkles


Step 1

Preheat oven to 350° and line 2 baking sheets with Reynolds KITCHENS™ Parchment Paper with SmartGrid®.

Step 2

Whisk flour, cocoa powder, baking soda and salt together and set aside.

Step 3

Cream butter and sugar together in a mixer until fluffy. Add the sweet potato, egg, red coloring and vanilla and mix to combine, scraping bowl as necessary. Reduce speed to low and slowly add in flour mixture. Cover bowl and chill in the refrigerator until somewhat firm, about 2 hours.

Step 4

Scoop slightly heaping tablespoon-size rounds onto prepared sheets, spacing 2 inches apart. Bake until a toothpick comes out mostly clean, 15 minutes. Transfer cookies to a rack to cool with a piece of parchment under the rack.

Step 5

Whisk together the confectioners’ sugar, melted butter, and 2 tablespoons water until smooth, whisking in additional water as necessary, 1 teaspoon at a time, until desired consistency is reached. Top with sprinkles. Let dry before serving.

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