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This filling sweet potato cookie blend takes comfort food to the next level with its gooey campfire-style marshmallow crown. Sweet potatoes naturally make the base incredibly soft and moist, while the toasted marshmallow brings back memories of making s'mores outdoors. I came up with this treat during a wet afternoon when my kids wanted something sweet but different from our go-to snacks.
I first whipped up these cookies when trying to use up extra sweet potatoes after our family dinner. What began as just playing around in the kitchen soon turned into something we do every autumn, with everyone standing around watching as I brown the marshmallow top.
- Gluten free flour: Makes the cookies soft yet sturdy
- Cornstarch: Gives you that tender bite in the middle
- Salt: Cuts through sweetness and boosts other tastes
- Baking soda and baking powder: Team up for just the right lift
- Brown sugar or coconut sugar: Brings a touch of rich, caramel flavor
- Egg: Holds everything together while the yolk makes it richer
- Vanilla extract: Adds a cozy, deep undertone
- Cooked mashed sweet potato: Keeps things damp and naturally sweet
- Ground cinnamon: Works magic with the sweet potato flavor
- Butter: Makes everything soft and spreads taste throughout
- Egg whites: Create the puffy marshmallow layer
- Sugar: Turns into shiny, fluffy topping when beaten well
- Caramel drizzle: Gives a fancy final touch
- Finely chopped pecans: Add a nice snap to each mouthful
Foolproof Baking Guide
- Set Everything Up:
- Get your oven hot at 350°F and put parchment on two cookie sheets. Being ready ahead of time helps things go smoothly and makes sure your cookies cook evenly all over.
- Mix The Cookie Dough:
- Beat butter and sugar in a big bowl until it's fluffy and pale, about 3 minutes on medium. Next, add the egg, extra yolk, vanilla, and mashed sweet potato, mixing well. Don't worry if it looks a bit lumpy – that's totally fine.
- Add The Dry Stuff:
- In another bowl, mix gluten free flour, cornstarch, salt, baking soda, baking powder, and cinnamon. Slowly pour this into your wet mix, stirring gently just until it comes together. Don't mix too much or your cookies will end up tough – stop when you can't see any more flour.
- Form And Cook:
- Drop spoonfuls of dough on your cookie sheets, leaving about 2 inches of space between them. Push down slightly with your hand. Bake for 12 to 14 minutes until the edges look done but the middle stays soft. Let them sit on the pan for 5 minutes, then move to a rack to cool off completely.
- Whip Up The Topping:
- Put egg whites and sugar in a bowl over simmering water. Keep whisking until it hits 160°F and all the sugar melts. Take it off the heat and beat with your mixer on high until it forms stiff, shiny peaks, around 5 to 7 minutes. When you lift the beater, the mixture should stand up tall.
- Put It All Together:
- After cookies are fully cool, put your marshmallow mix in a piping bag with your favorite tip. Squeeze a nice big swirl on each cookie, making it tall for wow factor. Use a kitchen torch to brown the marshmallow carefully, watching it closely. If you want, finish with some caramel sauce drizzled on top and sprinkle with chopped pecans.
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The best moment for me is watching family crowd around as I toast the fluffy white topping. Seeing it turn golden brown always gets everyone excited, even my fussiest family members. My little girl once told me these cookies taste like fall wrapped in a warm blanket, and I think that sums them up perfectly.
Fresh Storage Tips
Keep these sweet potato treats at room temp in a tight container with parchment between each layer. They'll stay good for about 5 days, though the marshmallow part tastes best on the first day. Want to keep them longer? Freeze just the cookies without topping for up to 3 months, then let them thaw and add fresh marshmallow before you serve them. The cookie part freezes really well, but you'll always want fresh meringue on top.
Smart Swaps
Got no sweet potatoes? Just use the same amount of pumpkin puree or mashed butternut squash for similar results. Need dairy free options? Try coconut oil or plant butter instead of regular butter, but use a bit less since those have more water in them. Don't need gluten free? Regular flour works fine, just cut the cornstarch in half and keep everything else the same.
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Tasty Pairings
These cookies go great with a hot cup of apple cider for the perfect fall snack. Want to make them extra fancy? Serve with a small scoop of cinnamon ice cream and extra caramel sauce on the plate. They'll also stand out on a holiday cookie tray since they look so different from regular cookies. If you can, serve them a little warm when you've just put the marshmallow on top before guests arrive.
Frequently Asked Questions
- → Can I swap gluten-free flour for regular?
Absolutely, regular all-purpose flour works fine if gluten-free isn’t needed. The cookies will still be soft and chewy.
- → What’s a good substitute for sweet potato?
You could use pumpkin or mashed butternut squash instead. Just make sure to fully cook and mash them to a smooth consistency.
- → What if I don’t have a torch to toast the marshmallows?
No problem! Just put the cookies under a broiler for a few seconds until the marshmallows turn golden. Keep a close eye so they don’t burn.
- → Can I prepare these cookies ahead?
You sure can. Bake them, store in an airtight box, and then add the marshmallow topping and toast them just before serving for the best experience.
- → Are pecans and caramel drizzle essential?
Nope, they’re optional but add extra texture and flavor. Feel free to skip or add a topping of your choice instead.
- → Can I freeze the dough?
Yes! Freeze the dough balls on a tray first, then put them in a freezer bag. You can bake them straight from frozen—just give them a couple more minutes in the oven.