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Sweet Potato Cookies with Toasted Marshmallow

Sweet Potato Cookies with Toasted Marshmallow
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Sweet Potato Cookies with Toasted Marshmallow are a unique and delicious fall treat combining earthy sweet potatoes with the gooey, caramelized charm of toasted marshmallows. These soft, chewy cookies offer a perfect balance of warm spices, natural sweetness, and comforting textures, making them ideal for cozy nights or festive gatherings.

Ingredients

Scale

Main Ingredients

  • 1 cup cooked and mashed sweet potatoes (cooled)
  • 2 cups all-purpose flour (or gluten-free flour blend for gluten-free option)
  • 1 cup brown sugar
  • 1/2 cup unsalted butter, softened
  • 1 large egg (or flax egg for vegan swap)
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup mini marshmallows (for toasting on top)

Instructions

  1. Prepare the sweet potatoes: Start by cooking your sweet potatoes until soft, either by boiling, baking, or microwaving. Once tender, mash them thoroughly to eliminate lumps and let cool completely before using in the dough.
  2. Mix the dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, and salt. This ensures even distribution of spices and leavening agents throughout the dough.
  3. Cream butter and sugar: Using a mixer, cream the butter and brown sugar together until light and fluffy. This step builds the cookie’s tender texture and imparts rich flavor.
  4. Combine wet ingredients: Add the egg and vanilla extract to the creamed butter mixture and beat well. Stir in the mashed sweet potatoes to fully incorporate moisture and sweetness.
  5. Form the dough: Gradually add the dry ingredients into the wet mixture, folding gently until just combined. Overmixing can lead to tougher cookies, so be gentle.
  6. Shape and bake: Spoon cookie dough onto a baking sheet lined with parchment paper. Bake at 350°F (175°C) for about 12 minutes or until edges are lightly golden.
  7. Toast the marshmallows: Immediately after removing cookies from the oven, press a handful of mini marshmallows onto each cookie and place under a broiler or use a kitchen torch to toast until golden and melty.

Notes

  • Use cool mashed sweet potatoes to avoid affecting dough texture.
  • Don’t overbake; pull cookies out once edges begin to brown for soft, chewy centers.
  • Watch closely when toasting marshmallows to prevent burning and achieve perfect golden color.
  • Customize sweetness by adjusting the amount of brown sugar as desired.
  • Chill the dough for 30 minutes prior to baking if you prefer thicker cookies.

Nutrition

Keywords: sweet potato cookies, toasted marshmallow, fall dessert, autumn cookies, gluten-free cookies, chewy cookies, easy baking

Find it online: https://mealsbylina.com/sweet-potato-cookies-with-toasted-marshmallow/