Description
Sweet Potato Cookies with Toasted Marshmallow combine the natural sweetness and earthiness of roasted sweet potatoes with the nostalgic charm of toasted marshmallows. These soft, chewy cookies feature warm spices like cinnamon and nutmeg and a gooey marshmallow topping, making them perfect for cozy autumn afternoons, holiday baking, or any time you want a creative, comforting treat.
Ingredients
Scale
Main Ingredients
- 1 cup cooked and mashed sweet potatoes
- 2 cups all-purpose flour (or gluten-free blend as variation)
- 3/4 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, softened (or coconut oil for vegan)
- 1 large egg (or flax egg for vegan)
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup mini marshmallows
Instructions
- Prepare the Sweet Potatoes: Peel and boil or roast the sweet potatoes until soft and tender. Once cooked, mash them thoroughly and set aside to cool slightly.
- Mix the Wet Ingredients: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract, then fold in the mashed sweet potatoes until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Gradually add this dry mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep cookies tender.
- Form and Bake the Cookies: Preheat the oven to 350°F (175°C). Scoop spoonfuls of dough onto a parchment-lined baking sheet, spacing them apart. Bake for about 12 minutes or until edges are lightly golden.
- Add the Toasted Marshmallow Topping: Remove cookies from the oven, quickly top each with a generous amount of mini marshmallows, and return to the oven or use a kitchen torch to toast them until golden brown and gooey. Let the cookies cool slightly before serving.
Notes
- Use roasted sweet potatoes instead of boiled for a richer, sweeter flavor.
- Do not overmix the dough to ensure tender, chewy cookies.
- Watch marshmallows carefully when toasting to prevent burning.
- For thicker cookies, refrigerate the dough for 30 minutes before baking.
- Freshly ground cinnamon and nutmeg enhance the overall flavor significantly.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1.5g
- Protein: 2g
- Cholesterol: 25mg
Keywords: sweet potato cookies, toasted marshmallow, fall cookies, soft chewy cookies, autumn dessert, gluten free cookies, holiday baking