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This hearty sweet potato cookie recipe brings together the comforting flavors of fall with a campfire-inspired marshmallow topping. The natural sweetness of the potato creates a moist, tender cookie base while the toasted marshmallow adds that nostalgic s'mores experience right in your kitchen. I perfected this recipe during a rainy weekend when my family was craving something sweet but different from our usual treats.
I first created these cookies when looking for creative ways to use leftover sweet potatoes from Thanksgiving. What started as kitchen experimentation quickly became a fall tradition in our house with everyone gathering around to watch the marshmallow toasting process.
- Gluten free flour: Creates the perfect texture foundation for these cookies
- Cornstarch: Helps achieve that soft chewy center everyone loves
- Salt: Balances the sweetness and enhances all other flavors
- Baking soda and baking powder: Work together for the ideal rise
- Brown sugar or coconut sugar: Adds depth with caramel notes
- Egg: Provides structure while the extra yolk adds richness
- Vanilla extract: Brings warmth and complexity to the base
- Cooked mashed sweet potato: Gives moisture and natural sweetness
- Ground cinnamon: Complements the sweet potato perfectly
- Butter: Creates tenderness and carries flavor throughout
- Egg whites: Form the base of the fluffy marshmallow topping
- Sugar: Transforms into the glossy meringue when properly whipped
- Caramel drizzle: Adds a luxurious finishing touch
- Finely chopped pecans: Bring a contrasting crunch to each bite
Step-by-Step Instructions
- Prepare Your Workspace:
- Preheat your oven to 350°F and line two baking sheets with parchment paper. Having everything ready creates a smooth baking experience and ensures your cookies bake evenly across each tray.
- Create The Cookie Base:
- In a large bowl cream together the butter and sugar until light and fluffy about 3 minutes on medium speed. The mixture should look almost whipped and pale in color. Add the egg egg yolk vanilla and mashed sweet potato beating until thoroughly combined. The batter will look slightly curdled at this stage which is completely normal.
- Incorporate Dry Ingredients:
- Whisk together the gluten free flour cornstarch salt baking soda baking powder and cinnamon in a separate bowl. Gradually add this dry mixture to the wet ingredients mixing on low speed just until combined. Overmixing will develop too much gluten and result in tough cookies so stop once no flour streaks remain.
- Shape And Bake:
- Using a cookie scoop or tablespoon portion the dough onto prepared baking sheets leaving about 2 inches between each cookie. Slightly flatten the tops with your palm. Bake for 12 to 14 minutes until the edges are set but centers remain soft. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Create Marshmallow Topping:
- Place egg whites and sugar in a heatproof bowl set over a pot of simmering water. Whisk constantly until the mixture reaches 160°F and sugar dissolves completely. 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 the beater is lifted.
- Assemble And Finish:
- Once cookies are completely cooled transfer the marshmallow topping to a piping bag fitted with a round or star tip. Pipe a generous swirl onto each cookie creating height for dramatic effect. Use a kitchen torch to carefully toast the marshmallow until golden brown watching closely to prevent burning. If desired finish with a drizzle of caramel sauce and a sprinkle of chopped pecans.
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My favorite part of this recipe is watching everyone gather around as I toast the marshmallow topping. The transformation from pillowy white to golden brown always draws oohs and aahs even from my pickiest eaters. My daughter once said these cookies taste like autumn wrapped in a hug and I cannot think of a better description.
Storage Secrets
These sweet potato cookies maintain their texture best when stored at room temperature in an airtight container with parchment paper between layers. They will stay fresh for up to 5 days though the marshmallow topping is at its prime on day one. For longer storage freeze the baked cookies without topping for up to 3 months then thaw at room temperature and add fresh marshmallow before serving. The cookie base freezes beautifully while the meringue is always best made fresh.
Clever Substitutions
No sweet potatoes on hand? Substitute with an equal amount of pumpkin puree or mashed butternut squash for similar moisture and flavor. For dairy free needs swap the butter with coconut oil or a plant based butter substitute adjusting the amount slightly since plant based options contain more water. The gluten free flour can be replaced with allpurpose flour if gluten sensitivity is not a concern using the same measurement but reducing the cornstarch by half.
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Serving Suggestions
Pair these cookies with a steaming mug of spiced apple cider for the ultimate fall experience. For an elevated dessert presentation plate them with a small scoop of cinnamon ice cream and extra caramel sauce drizzled around the plate. They also make a stunning addition to holiday cookie platters where their unique appearance stands out among traditional offerings. Consider serving them slightly warm if the marshmallow topping was added just before guests arrive.
Frequently Asked Questions
- → Can I use regular flour instead of gluten-free?
Yes, you can substitute regular all-purpose flour if you don’t need the cookies to be gluten-free. The texture will remain soft and chewy.
- → What can I use instead of sweet potato?
You can try pumpkin or mashed butternut squash for a similar flavor and texture. Just make sure they are cooked and well mashed.
- → How do I toast the marshmallow topping without a torch?
If you don’t have a torch, place the cookies under the broiler for a few seconds until the marshmallow is lightly toasted. Watch closely to avoid burning.
- → Can I make these cookies ahead of time?
Yes, you can bake the cookies and store them in an airtight container. Add the marshmallow topping and toast just before serving for best results.
- → Are the caramel drizzle and pecans necessary?
No, they are optional but add an extra layer of flavor and texture. Feel free to skip or customize with your favorite toppings.
- → Can I freeze the cookie dough?
Yes, you can freeze the cookie dough balls in a single layer, then store them in a freezer bag. Bake directly from frozen, adding an extra minute or two to the baking time.