Sweet Potato Cookies

Sweet Potato Cookie topped with marshmallow frosting on a scalloped white plate.

These Sweet Potato Cookies are soft, cakey, and deliciously spiced! In a nod to sweet potato casserole, they're topped with homemade marshmallow for an irresistibly sweet finish. These cookies would make a perfect (and unique!) addition to your Thanksgiving gatherings!

Course Dessert

Cuisine Cookies

Prep Time 30

Cook Time 10

Total Time 40

Servings cookies

Calories 191kcal

Author Amee

Equipment

Food processor
Baking Sheets
Nonstick Parchment
Large Cookie Scoop (about 3 Tablespoons in volume)
Candy Thermometer
1M Piping Tip
Pastry Bag

Ingredients

Sweet Potato Cookies

1 ½ cups all-purpose flour
1 teaspoon cornstarch
½ teaspoon baking powder
½ teaspoon baking soda
2 teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
½ teaspoon salt
¾ cup unsalted butter, softened
½ cup brown sugar, packed
¼ cup granulated sugar
1 egg, at room temperature
¾ cup puréed sweet potatoes (fresh or canned;~7.25 ounces)
1 teaspoon vanilla bean paste (see note)

Marshmallow Frosting

¾ cup granulated sugar
⅔ cup agave syrup (see note)
4 egg whites (see note)
½ teaspoon cream of tartar
pinch salt
1 teaspoon vanilla bean paste (see note)

US Customary - Metric

Instructions

For Sweet Potato Cookies

If using canned sweet potatoes: drain well and move onto the next step.
If using fresh sweet potatoes: Peel your sweet potatoes and cut them into cubes that are 1-2 inches in size, trying to keep the size as uniform as possible so they cook evenly.
Fill a pot with 2-3 inches of water, add a steamer basket, and pour the sweet potato cubes into the basket and cover the pot. Bring the water to a simmer over medium-high heat. Once simmering, steam the sweet potatoes for 10-15 minutes, or until the potatoes are soft and easily pierced with a fork.
Process the sweet potatoes in a food processor until they are a smooth purée. (If you used fresh sweet potatoes, allow the purée to cool completely.)
Preheat oven to 350° F. Line baking sheets with parchment (see note) and set aside.
Combine the dry ingredients (flour, cornstarch, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt) in a medium bowl. Set aside.
Combine the sugar, brown sugar, and butter in the bowl of a stand mixer. Beat until light and fluffy, scraping down the sides of the bowl as necessary.
Add egg and mix to combine. Add cooled sweet potato purée and vanilla bean paste (see note) and mix until combined.
With the mixer running on low speed, gradually add the dry ingredients and mix until just incorporated. The dough will be quite soft.
With a large cookie scoop (see note), scoop dough onto prepared baking sheets at least 2 inches apart.
Bake cookies until set, 10-12 minutes. I turn the baking sheets around in the oven after 5 minutes to help promote even baking. Allow the cookies to cool on the pan for a few minutes before removing to a wire rack to cool completely.

For Marshmallow Frosting

In a large heatproof bowl, combine first five marshmallow ingredients (sugar, agave syrup, egg whites, cream of tartar, and salt) and whisk to combine.
Place the bowl over a saucepan of simmering water, taking care that the water doesn't touch the bowl. Whisking constantly until the sugar is dissolved and the mixture to is warmed to 160° F on a candy thermometer (see note), about 5-10 minutes.
Carefully transfer the mixture to the bowl of a stand mixer and whip on high speed using the whisk attachment until it reaches medium-stiff peaks. The mixture will be smooth and glossy. Add vanilla bean paste (see note) and beat to incorporate.
Dollop or pipe the marshmallow frosting (see note) on the cooled cookies immediately, as the marshmallow will set as it sits.
The cookie dough will keep in the refrigerator for a few days, or up to six months in an airtight container in the freezer. Once baked, the cookies will keep for up to three days in an airtight container on your counter.
Enjoy!

Notes

Note on parchment: I like using nonstick parchment on my pans to ensure no sticking and for easier cleanup.

Note on vanilla bean paste: I love the flavor of vanilla bean paste, and the beautiful flecks of vanilla bean it leaves in both the cookies and the marshmallow! If you don't have vanilla bean paste or prefer not to use it, you can use an equal measure of vanilla extract.

Note on cookie scoop: I used a large cookie scoop (about 3 tablespoons in volume) to portion out my cookies so they’re all uniform in size.

Note on leftover yolks: If you're looking for recipes to use up your leftover egg yolks, check out my post with 10+ Recipes Using Egg Yolks for instructions on storing leftover yolks and recipes to use them up!

Note on agave syrup: If you prefer, you can substitute with light corn syrup.

Note on candy thermometer: A candy thermometer is the best tool to ensure the egg white mixture gets to the appropriate temperature.

Note on piping marshmallow: These cookies are completely delicious with the marshmallow dolloped on top with a spoon, there's no need to pipe the marshmallow on top. If you do want your cookies to look like mine, I used a pastry bag fitted with a 1M piping tip.

Nutrition