Sweet potato in a cookie!?! Probably not what you normally think of when you think of cookies. Me neither!! If you asked me 41 weeks ago if I thought I would be baking a sweet potato cookie I probably would have looked at you like you were crazy, but here we are. I wanted to do a fall themed cookie, but didn’t really want to use pumpkin. I had some sweet potatoes sitting on my counter and decided to give it a shot. I have always wanted to try sweet potato pie so this is my ode to and attempt at that. My husband suggested adding the marshmallows, like the traditional Thanksgiving casserole, so I did. I have to say, these are a great autumnal cookie. The spice mixture and added cinnamon and sugar on top give these cookies the perfect amount of warmth and also help to caramelize the marshmallows. The recipe I based this off of used canned sweet potatoes. I didn’t. I wanted to make these because I had fresh sweet potatoes, which I baked, scooped and stuck in my mini food processor to make a bit more smooth. I ended up adjusting the sugar a bit to make up for the sweetness of the canned variety. One other trick, which I can absolutely not take credit for, is to stick the mini marshmallows in the freezer. This helps to not make them so oozy and hold their shape a bit better. I hope you’ll give these a try! Let me know if you do!!
Sweet Potato Cookies (recipe adapted from Kelly Lynn’s Sweets and Treats, click here for original)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2&1/2 cups all-purpose flour
- 1/2 cup unsalted butter, room temperature
- 1&1/2 cups white granulated sugar
- 1/4 cup packed brown sugar
- 1 cup mashed sweet potatoes (baked, scooped out and briefly smoothed out in a mini food processor)
- 1 teaspoon vanilla extract
- 1 egg
- 1-1/2 cups frozen mini marshmallows
- For the topping:
- 1/4 cup white sugar
- 1 teaspoon ground cinnamon
What to do…
- Combine dry ingredients (cinnamon through flour) in a medium bowl and set aside.
- In the bowl of a stand mixer or a large bowl if using a hand mixer, cream the butter and sugars until light and fluffy.
- Add in sweet potatoes and mix until combined.
- Add vanilla and egg to the mixture and mix until combined, scraping down the sides of the bowl if necessary.
- In stages, mix the dry ingredients with wet ingredients.
- Place the bowl in the refrigerator for 30 minutes to chill the dough.
- In the meantime, preheat the oven to 375 degrees Fahrenheit and combine the sugar and cinnamon in a small bowl.
- Once the dough is chilled, use a small cookie scoop to scoop out a ball of dough.
- Press a few of the frozen mini marshmallows onto the top of the dough ball and roll the dough ball in cinnamon and sugar and place onto parchment paper lined cookie sheets. **see note
- Bake for 14-15 minutes.
- Remove from oven and allow cookies to cool on cookie sheets for a few minutes before transferring to a wire rack to cool completely.
***You can also fold in all of the marshmallows at once to the dough before putting on the cookie sheet. They will not “roast” on top top, but will still taste delicious.