Sweet Potato Marshmallow Cookies
Today we are making sweet potato marshmallow cookies - it's how I imagine sweet potato casserole SHOULD be served; as a dessert and not a side dish.
Equipment
Ingredients
- 2 cups sweet potato peeled & chopped
- 3 tablespoons water
- 1 cup butter room temperature
- 1 cup brown sugar
- ¼ cup dark molasses warmed
- ¼ cup honey warmed
- 2 tablespoons lemon juice
- 1 tablespoon sea salt
- 1 tablespoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ground cloves
- 1 teaspoon vanilla
- 1 egg
- 1 teaspoon baking soda
- 4 cups flour
- 24 marshmallows (standard size) for topping
- 24 whole pecans for topping (OPTIONAL: use salted whole pecans)
Instructions
- In a microwave safe bowl, add the chopped sweet potato and water. Microwave for 5-6 minutes, or until the sweet potato is tender.
- Transfer the sweet potato to a separate mixing bowl. Add the butter and let it melt for a few minutes on top of the still-hot sweet potato. Use a hand mixer to whisk the sweet potato and butter together until the mix is light orange.
- Stir in the brown sugar, molasses, honey, lemon juice, sea salt, cinnamon, nutmeg, ground cloves, vanilla and baking soda. Add the egg and stir until completely incorporated.
- Add the flour, one cup at a time, stirring between each addition until a thick dough forms. Chill for at least one hour.
- Preheat the oven to 350 F. Use your hands to roll the dough into individual balls. Arrange the balls of dough about 2 inches apart on a baking sheet lined with a silicone mat or parchment paper.
- Use the bottom of a flat glass or bowl to flatten the balls of dough to be about 1/2 inch thick. Bake the dough for 5-6 minutes.
- Remove the half-cooked dough from the oven. Place a marshmallow onto the center of each cookie, pressing gently so that the marshmallow melts and holds it's place. Return the cookies to the oven and bake for 5-6 more minutes, until the marshmallows are golden brown and puffed up. Do not overcook the marshmallows.
- While the marshmallows are still warm, place as many pecans on top as you desire (I placed a single pecan on each of mine). OPTIONAL: Sprinkle a tiny bit of salt onto each cookie or use salted pecans for a boost of flavor. Serve in lieu of sweet potato casserole. Enjoy!
Video
Tried this recipe?Let us know how it was!