Sweet Potato Cookies with Toasted Marshmallow
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These Sweet Potato Cookies with Toasted Marshmallow are perfect when you’re craving something cozy but want a twist on the usual cookie flavors. The sweet potato adds this warm, earthy sweetness that pairs perfectly with a hint of cinnamon and that creamy, dreamy toasted marshmallow on top. They’re ready in no time and bring that homemade comfort with a touch of fall vibes. Plus, if you add a drizzle of caramel and a sprinkle of pecans, it takes them from simple to seriously irresistible. These are the kinds of cookies you’ll want to make a double batch of because they disappear fast!
Why You’ll Love Sweet Potato Cookies with Toasted Marshmallow
- Unique Fall Flavor: These cookies have a rich sweet potato base with a hint of cinnamon, giving them that cozy autumn feel.
- Toasted Marshmallow Topping: Who doesn’t love a toasted marshmallow? It adds a fun, gooey layer that takes these cookies to another level.
- Quick Prep: With only 15 minutes of prep time, they’re easy to whip up anytime a craving hits.
- Perfectly Soft Texture: Each bite is soft, slightly chewy, and melts in your mouth—exactly how a cookie should be.
- Caramel & Pecan Finish: A drizzle of caramel and sprinkle of pecans make these feel extra special and perfect for sharing!
Ingredients Needed To Make Sweet Potato Cookies with Toasted Marshmallow
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
- 1.1 gluten-free flour or all-purpose flour
- Cornstarch or arrowroot powder
- Salt
- Baking soda
- Baking powder
- Brown sugar or coconut sugar
- Egg
- Egg yolk
- Vanilla extract
- Cooked and mashed sweet potato
- Ground cinnamon
- Butter
- Egg whites
- Sugar
- Caramel drizzle (optional)
- Finely chopped pecans (optional)
Oven Temperatures
Oven temperatures can vary significantly from one oven to another. To achieve consistent results, it’s crucial to know the exact temperature inside your oven. The safest and most accurate way to determine this is by using an oven thermometer. This simple tool can help you avoid underbaking or overbaking your treats.
How To Make Sweet Potato Cookies with Toasted Marshmallow
- Preheat the oven and line your baking sheets with parchment.
- Cream together the butter and sugar, then add eggs, vanilla, and mashed sweet potato until well blended.
- Add dry ingredients gradually, mixing until just combined.
- Portion the dough onto baking sheets and bake until set. Let the cookies cool completely.
- For the meringue, whisk egg whites and sugar over simmering water until frothy, then beat until fluffy.
- Pipe meringue on cooled cookies and lightly toast with a torch if desired.
- Finish with a drizzle of caramel and sprinkle of pecans if you like.
Commonly Asked Questions
Can I use canned sweet potatoes?
Yes, you can use canned sweet potatoes! Just drain and mash them well before adding to the dough for the best texture.
How should I store these cookies?
Store these cookies in an airtight container at room temperature for a few days or refrigerate to keep them fresh longer. Avoid storing them in the fridge with marshmallow topping, as it may soften.
Get all the best baking tips!
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Can I make the meringue without a torch?
Absolutely. The meringue can be piped directly onto the cookies without toasting, though the torch gives a lovely toasted flavor.
What’s the best way to reheat these cookies?
For the freshest texture, reheat the cookies briefly in a warm oven. The meringue topping, however, should be enjoyed as is.
How long will the meringue hold its shape?
The meringue holds up well on the cookies for a day or two but might start to soften. Adding it just before serving is ideal for the best look and texture.
Can I skip the caramel and pecans on top?
Definitely! The cookies taste delicious even without the toppings, though the caramel and pecans add a tasty crunch.
Sweet Potato Cookies with Toasted Marshmallow
Equipment
- 3 Cookie sheets
- Ice cream scoop (for portioning cookies)
- Glass bowl (for double boiler)
- pot (for double boiler)
Ingredients
Cookies:
- 1 ½ cups 1.1 gluten-free flour or all-purpose flour
- 1 tbsp cornstarch or arrowroot powder
- ½ tsp salt
- ½ tsp baking soda
- ½ tsp baking powder
- 1 cup brown sugar or coconut sugar
- 1 whole egg
- 1 egg yolk
- 2 tsp vanilla extract
- 1 cup sweet potato cooked and mashed
- 1 tsp ground cinnamon
- 10 tbsp butter room temperature
Swiss Meringue:
- 6 egg whites
- 2 cups sugar
Topping (Optional):
- Caramel drizzle
- Finely chopped pecans
Instructions
- Preheat Oven: Preheat the oven to 350°F. Line 3 cookie sheets with parchment paper.
- Make Cookie Dough: In a mixing bowl, cream the butter and sugar on high for 3 minutes. Add eggs, vanilla, and mashed sweet potato, mixing until combined.
- Combine Ingredients: Gradually add the flour, cornstarch, salt, baking soda, baking powder, and cinnamon to the mixture. Mix until just incorporated.
- Portion and Bake: Use an ice cream scoop (about 2 tbsp per cookie) to portion dough onto the prepared cookie sheets. Bake for 10-12 minutes. Remove and allow to cool completely.
Swiss Meringue:
- Prepare Meringue: Combine egg whites and sugar in a glass bowl. Create a double boiler on medium-low heat, placing the bowl over a pot of simmering water (make sure the water does not touch the bottom of the bowl). Whisk until frothy, about 7-9 minutes.
- Beat Meringue: Transfer mixture to a mixing bowl and beat on high for approximately 8-13 minutes until meringue is fluffy and pliable.
- Pipe and Torch: Pipe meringue onto each cookie. Optionally, use a pastry torch to lightly toast the meringue.
Topping:
- Drizzle caramel over each cookie and sprinkle with finely chopped pecans. Enjoy!
Nutrition
These sweet potato cookies with toasted marshmallow are just so cozy and fun to make! I love how the warm spices and fluffy meringue topping give each bite a little extra sweetness. They’re perfect to whip up on a chilly day, whether you’re sharing with friends or just treating yourself to something special.
