Every November someone at my table asks whether the sweet potato casserole counts as a side dish or a dessert. These sweet potato cookies settle the debate in the most delicious way. They are soft and pillowy, scented with cinnamon, nutmeg and brown sugar, and each one is topped with a little cluster of marshmallows that puffs and toasts in the oven until golden and gooey.
Below I walk you through roasting the sweet potato, getting the dough thick enough to scoop, and timing the marshmallow topping so it toasts without melting into a puddle. You will also find a troubleshooting table, fun variations and make-ahead tips for the holidays. The printable recipe card with exact measurements is at the bottom of the post.
Why These Sweet Potato Cookies Work
Sweet potato adds moisture, natural sweetness and a gorgeous orange color to cookie dough. The trick is balancing that extra moisture so the cookies stay soft and thick instead of spreading thin or turning gummy.
- Roasted, not boiled, sweet potato. Roasting concentrates the flavor and drives off water, so the dough is easier to handle and the cookies taste like real sweet potato.
- Just an egg yolk. The sweet potato already brings plenty of moisture, so one yolk adds richness and structure without making the dough sticky.
- Brown sugar for depth. Dark or light brown sugar gives a caramel note that tastes just like the topping on a classic casserole.
- A short chill. Thirty minutes in the fridge firms the butter so the cookies hold their shape and bake up tall.
- Two-stage baking. The marshmallows go on near the end, so they puff and brown while the cookies finish setting.
The result is a cookie with a soft, almost cake-like center, lightly crisp edges and that unmistakable holiday flavor in every bite.
Ingredients You Will Need
This dough uses pantry staples plus one roasted sweet potato. One medium sweet potato gives you a little more than you need, so you can snack on the rest.
- Mashed sweet potato: Roasted until very soft, peeled and mashed smooth. Measure it packed and cooled.
- Unsalted butter: Softened to room temperature so it creams well with the sugars.
- Light brown sugar and granulated sugar: Brown sugar for flavor and chew, white sugar for lightly crisp edges.
- Egg yolk and vanilla: For richness and a rounder flavor.
- All-purpose flour: Spooned and leveled. Too much flour makes dry, bready cookies.
- Baking soda and baking powder: A little of each gives lift and helps the cookies brown.
- Spices: Cinnamon, nutmeg and a pinch of ginger. Pumpkin pie spice works in a pinch.
- Mini marshmallows: Fresh and soft. Stale marshmallows do not puff as nicely.
- Pecans: Optional but lovely, chopped and sprinkled on top for crunch.
How to Make Sweet Potato Marshmallow Cookies
Roast the sweet potato a day ahead if you can. After that, the dough comes together in about 15 minutes with a hand or stand mixer.
- Roast the sweet potato. Prick a medium sweet potato with a fork and roast it at 400°F (200°C) for 45 to 60 minutes, until completely soft. Cool, peel and mash until smooth, then measure 1/2 cup.
- Cream the butter and sugars. Beat the softened butter, brown sugar and granulated sugar for 2 minutes, until light and fluffy.
- Add the wet ingredients. Beat in the mashed sweet potato, egg yolk and vanilla until smooth. The mixture may look slightly curdled, which is fine.
- Mix in the dry ingredients. Whisk the flour, baking soda, baking powder, salt and spices together, then mix them in on low just until no dry streaks remain.
- Chill. Cover the bowl and refrigerate the dough for 30 minutes, until it is firm enough to scoop.
- Scoop and bake. Heat the oven to 350°F (175°C). Scoop 1 1/2-tablespoon balls onto parchment-lined baking sheets, 2 inches apart, and bake for 8 minutes.
- Add the marshmallows. Gently press 4 or 5 mini marshmallows into the top of each cookie, sprinkle with pecans and bake 2 to 3 minutes more, until the marshmallows puff and turn golden at the edges.
- Cool. Let the cookies rest on the sheet for 5 minutes, then move them to a wire rack to cool.
For extra toasty tops, run a kitchen torch over the marshmallows after baking. Keep the flame moving and stay close, because marshmallows go from golden to scorched in seconds.
Tips for the Best Sweet Potato Cookies
- Cool the mashed sweet potato completely before adding it, or it will melt the butter and the cookies will spread.
- Do not skip the chill. Sweet potato dough is soft, and cold dough bakes into thicker, prettier cookies.
- Use a cookie scoop so every cookie bakes at the same rate and the marshmallows sit evenly on top.
- Bake one sheet at a time on the middle rack for even browning.
- Lightly grease a small offset spatula to move warm cookies, so the marshmallow tops do not stick.
- Pull the cookies when the edges are set and the centers still look soft. They firm up as they cool.
If sweet potato season is your favorite, try my classic sweet potato casserole with marshmallows or a slice of silky Southern sweet potato pie. Cookie lovers should also bake a batch of soft pumpkin chocolate chip cookies, and you can browse my full collection of easy dessert recipes for more ideas.
Roasting and Measuring the Sweet Potato
The sweet potato is the star, so it is worth preparing it carefully. Choose a medium orange-fleshed sweet potato, the kind often labeled yams in American stores. White or purple sweet potatoes work, but they are drier and less sweet, and the color will be different.
Roast it whole on a foil-lined sheet, because the sugars ooze out and caramelize. It is ready when a knife slides through the thickest part with no resistance. Underroasted sweet potato leaves fibrous lumps in the dough, so err on the side of extra time.
Once cool, scoop the flesh away from the skin and mash it with a fork or press it through a fine sieve for the smoothest texture. Pack it into a measuring cup and level the top. If it looks watery, let it sit in a fine strainer for 10 minutes. You can roast and mash the sweet potato up to 3 days ahead and keep it covered in the refrigerator.
Easy Variations
- Brown butter sweet potato cookies: Brown the butter, chill it until soft and scoopable, then cream as directed for a nutty, toasty flavor.
- Pecan streusel tops: Skip the marshmallows and sprinkle each cookie with a mix of brown sugar, flour, cold butter and chopped pecans before baking.
- Maple glaze: Leave off the marshmallows and drizzle cooled cookies with powdered sugar whisked with maple syrup.
- White chocolate chips: Fold 3/4 cup white chocolate chips into the dough for an extra sweet, creamy bite.
- Big bakery cookies: Scoop 3-tablespoon balls and bake for 11 to 12 minutes before adding the marshmallows.
- Sandwich cookies: Bake the cookies plain and sandwich them with marshmallow creme or cream cheese frosting.
Common Mistakes and How to Fix Them
| Problem | Likely cause | How to fix it |
|---|---|---|
| Cookies spread flat | Warm dough or warm sweet potato | Cool the sweet potato completely and chill the dough for 30 minutes. |
| Gummy, wet centers | Watery puree or underbaked | Drain the sweet potato and bake until the edges are set. |
| Dry, bready texture | Too much flour | Spoon and level the flour or weigh it at 250 g. |
| Marshmallows melted flat | Added too early | Add them for only the last 2 to 3 minutes of baking. |
| Burnt marshmallow tops | Oven rack too high or torch held too long | Bake on the middle rack and keep a torch moving. |
| Stringy bits in the dough | Sweet potato not fully roasted | Roast until very soft and mash or sieve it smooth. |
Make Ahead, Storage and Freezing
Store baked sweet potato cookies in a single layer in an airtight container at room temperature for up to 3 days. Separate any layers with parchment, because the marshmallow tops are a little sticky. The cookies are softest on the first day, and a 5-second zap in the microwave brings back that fresh-baked gooey top.
This dough contains raw egg yolk and raw flour, so resist the temptation to taste it before baking. The FDA explains why in its guide say no to raw dough. Bake the cookies until the edges are set and lightly golden.
To freeze, scoop the dough into balls, freeze them on a sheet until firm, then transfer to a freezer bag for up to 2 months. Bake from frozen at 350°F (175°C), adding 1 to 2 minutes before the marshmallows go on. Baked cookies without the marshmallow topping also freeze well for up to 2 months.
Planning Sweet Potato Cookies for Thanksgiving
With Thanksgiving on Thursday, November 26, these cookies are a smart way to bring sweet potato flavor to the dessert table without taking up oven space on the big day. Roast the sweet potato on the weekend, make and freeze the dough balls early in the week and bake them Wednesday night or Thursday morning.
They are especially fun for kids, who love pressing the marshmallows onto the warm cookies. Set them on a platter next to the pies, or pack them in a tin as a hostess gift. They also pair beautifully with a mug of hot cider or coffee after the big meal, when everyone wants just a little something sweet.
Frequently Asked Questions
Can I use canned sweet potato for these cookies?
Yes. Use plain canned sweet potato puree, not pie filling, and blot it on paper towels first because it is wetter than roasted sweet potato.
Why are my sweet potato cookies cakey?
Sweet potato cookies are naturally soft and slightly cakey. For a chewier cookie, use all brown sugar and do not overbake.
Can I use large marshmallows?
Yes. Cut regular marshmallows in half crosswise and press one half, cut side down, onto each cookie for the last few minutes.
Do I have to chill the dough?
I strongly recommend it. Chilled dough spreads less, so the cookies stay thick and hold the marshmallows on top.
How long do sweet potato cookies with marshmallows last?
Up to 3 days in an airtight container at room temperature, or 2 months frozen without the marshmallow topping.
Ready to bake? Here is the full printable sweet potato cookies recipe with exact measurements, baking times and estimated nutrition.
Sweet Potato Cookies with Toasted Marshmallows
Ingredients
Method
- Roast a pricked medium sweet potato at 400°F (200°C) for 45 to 60 minutes until very soft. Cool, peel, mash smooth and measure 1/2 cup.
- Beat the butter, brown sugar and granulated sugar for 2 minutes until fluffy. Beat in the sweet potato, egg yolk and vanilla.
- Whisk the flour, baking soda, baking powder, salt, cinnamon, nutmeg and ginger. Mix into the wet ingredients on low just until combined.
- Cover and refrigerate the dough for 30 minutes.
- Heat the oven to 350°F (175°C) and line baking sheets with parchment. Scoop 1 1/2-tablespoon balls 2 inches apart.
- Bake one sheet at a time for 8 minutes.
- Press 4 or 5 mini marshmallows into each cookie, sprinkle with pecans and bake 2 to 3 minutes more until the marshmallows puff and turn golden.
- Cool on the sheet for 5 minutes, then transfer to a wire rack. Toast the tops with a kitchen torch if desired.
Notes
I hope these sweet potato cookies bring a little extra joy to your holiday baking. If you make them, please leave a comment and a star rating below and let me know whether you went with marshmallows, pecans or both. Happy baking, friends. Chef Amber
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