Sweet Potato Cookies Marshmallow

This hearty Sweet Potato Cookie recipe brings the comfort of fall flavors to your cookie jar with a gourmet twist. The earthy sweetness of sweet potatoes pairs perfectly with warm cinnamon and pillowy toasted marshmallow topping, creating a cookie that feels both familiar and excitingly different.

I first made these cookies when looking for a creative way to use leftover sweet potatoes after Thanksgiving. My family was skeptical at first, but now they request them even when it's not fall. The combination of sweet potato and marshmallow reminds everyone of sweet potato casserole but in a handheld dessert form!

Ingredients

• Gluten free flour: Provides the perfect structure without being too heavy; substitute with all-purpose if preferred.
• Cornstarch or arrowroot powder: Creates that tender, melt-in-your-mouth texture that keeps everyone reaching for more.
• Salt: Balances the sweetness and enhances all the flavors; choose fine sea salt for best results.
• Baking soda and baking powder: Work together to give the cookies just the right amount of lift without making them cakey.
• Brown sugar or coconut sugar: Adds depth of flavor and moisture; coconut sugar gives a slightly more caramel-like flavor.
• Egg and egg yolk: Provide richness and structure; make sure they're room temperature for best incorporation.
• Vanilla extract: Enhances the sweet potato flavor; use pure vanilla, not imitation, for best results.
• Cooked and mashed sweet potato: Our star ingredient; use freshly baked sweet potatoes for the most flavor.
• Ground cinnamon: Complements the sweet potato perfectly; use Saigon cinnamon for more intensity if available.
• Butter: Adds richness and flavor; make sure it's softened but not melted.
• Egg whites: For the meringue topping; fresh eggs separate better when cold.
• Sugar: For sweetening the meringue; superfine sugar dissolves most easily.
• Caramel drizzle: Optional, but highly recommended for that extra touch of decadence.
• Finely chopped pecans: Optional; adds wonderful texture and nutty flavor.

Step-by-Step Instructions

Prep:

Preheat your oven to 350°F and line two baking sheets with parchment paper. This prevents sticking and makes cleanup easier. Take your time positioning the parchment so it lays flat.

Create the Cookie Base:

In a large bowl, cream together softened butter and sugar until light and fluffy, about 3 minutes. Don't rush this step as it creates tiny air pockets that help your cookies have the perfect texture. Add the egg, egg yolk, vanilla, and mashed sweet potato, mixing until completely incorporated. The mixture might look slightly curdled, but don't worry, it will come together once you add the dry ingredients.

Add Dry Ingredients:

In a separate bowl, whisk together the gluten-free flour, cornstarch, salt, baking soda, baking powder, and cinnamon. Gradually add this mixture to your wet ingredients, mixing just until combined. Overmixing will develop the gluten and make tough cookies. The dough should be soft and slightly sticky.

Shape and Bake:

Using a cookie scoop or tablespoon, portion the dough onto prepared baking sheets, leaving about 2 inches between each cookie. They will spread slightly while baking. Bake for 12 to 15 minutes until the edges are set but the centers still look slightly underdone. This ensures they stay soft after cooling. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

Make the Marshmallow Topping:

In a heatproof bowl, combine egg whites and sugar. Place over a pot of simmering water, ensuring the bottom of the bowl doesn't touch the water. Whisk constantly until the mixture reaches 160°F, about 3 to 4 minutes. Remove from heat and beat with an electric mixer on high speed until stiff, glossy peaks form, about 5 to 7 minutes. The meringue should hold its shape when you lift the beaters.

Assemble and Torch:

Once cookies are completely cooled, transfer the meringue to a piping bag fitted with a star tip. Pipe a generous swirl on top of each cookie. Using a kitchen torch, carefully toast the meringue until golden brown, moving constantly to prevent burning. If you don't have a torch, you can place them under a broiler for just a few seconds, watching them extremely carefully.

Garnish:

If desired, drizzle with warm caramel sauce and sprinkle with finely chopped pecans for an extra touch of decadence and visual appeal. This elevates the cookies from homemade treat to bakery-quality dessert.

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Sweet potatoes have always been my secret weapon in baking. Their natural sweetness and moisture create the most incredible texture in these cookies. I remember the first time I made these for a holiday cookie exchange—everyone was trying to guess the "secret ingredient" that made them so uniquely delicious. Now I always keep a baked sweet potato or two in my refrigerator during fall and winter just so I can whip these up whenever the mood strikes.

Storage Tips

These cookies will maintain their freshness for up to 4 days at room temperature in an airtight container. If you've added the marshmallow topping, you'll want to store them in a single layer to prevent smashing. For longer storage, the cookie base without the topping freezes beautifully for up to 3 months. Simply thaw at room temperature and add the fresh marshmallow topping before serving.

Make Ahead Options

The cookie dough can be made up to 3 days in advance and refrigerated. Let it come to room temperature for about 30 minutes before scooping and baking. You can also freeze portioned balls of dough for up to 3 months. No need to thaw before baking—just add 1 to 2 minutes to the baking time.

Serving Suggestions

These cookies are perfect with a warm chai latte or spiced apple cider for an afternoon treat. For a dessert table, create a stunning display by arranging them on a tiered platter with other fall treats like mini pumpkin pies or apple crisp bars. The varying heights will showcase the beautiful toasted marshmallow topping.

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Frequently Asked Questions

→ What makes these cookies special?

These cookies stand out due to their sweet potato base, hint of cinnamon, and toasted marshmallow topping that deliver a cozy, fall-inspired flavor.

→ Can I use regular flour instead of gluten-free?

Yes, you can use all-purpose flour as a 1:1 substitute for gluten-free flour in this recipe without any adjustments.

→ Can I make these with dairy products?

Yes, feel free to use dairy butter or milk instead of dairy-free alternatives. The recipe is flexible for your preferences.

→ Can I freeze these cookies?

Yes, you can freeze the baked cookies without the meringue topping. Add the toasted marshmallow just before serving.

→ How do I ensure the cookies bake evenly?

Make sure your oven is at the correct temperature by using an oven thermometer, and space the cookies evenly on the baking sheet.