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Soft sweet potato cookies topped with golden toasted marshmallows and chopped pecans on a parchment-lined baking sheet

Sweet Potato Cookies with Toasted Marshmallows

Soft, spiced sweet potato cookies made with roasted sweet potato and brown sugar, topped with puffed, toasted mini marshmallows and pecans.
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Prep Time 20 minutes
Cook Time 22 minutes
Chilling 30 minutes
Total Time 1 hour 12 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 135
Ingredients Method Notes

Ingredients
  

Cookie dough
  • 1/2 cup unsalted butter softened (113 g)
  • 2/3 cup packed light brown sugar (135 g)
  • 1/4 cup granulated sugar (50 g)
  • 1/2 cup mashed roasted sweet potato cooled (125 g)
  • 1 large egg yolk room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 2 cups all-purpose flour spooned and leveled (250 g)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
Topping
  • 2 cups mini marshmallows about 100 marshmallows
  • 1/3 cup pecans finely chopped, optional

Method
 

Prepare
  1. 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.
  2. Beat the butter, brown sugar and granulated sugar for 2 minutes until fluffy. Beat in the sweet potato, egg yolk and vanilla.
  3. Whisk the flour, baking soda, baking powder, salt, cinnamon, nutmeg and ginger. Mix into the wet ingredients on low just until combined.
  4. Cover and refrigerate the dough for 30 minutes.
Bake
  1. Heat the oven to 350°F (175°C) and line baking sheets with parchment. Scoop 1 1/2-tablespoon balls 2 inches apart.
  2. Bake one sheet at a time for 8 minutes.
  3. 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.
  4. Cool on the sheet for 5 minutes, then transfer to a wire rack. Toast the tops with a kitchen torch if desired.

Notes

Sweet potato: Roast and mash up to 3 days ahead. Canned puree works if blotted dry first.
Make ahead: Freeze unbaked dough balls for up to 2 months and bake from frozen, adding 1 to 2 minutes.
Storage: Airtight at room temperature for up to 3 days.
Nutrition is an estimate per cookie.