Sweet Potato Marshmallow Cookies

This hearty sweet potato cookie recipe combines the comforting flavors of fall with a decadent marshmallow topping that will satisfy your sweet tooth while bringing a unique twist to your cookie jar. The natural sweetness of sweet potatoes blends perfectly with warm cinnamon notes and creates an irresistibly soft texture that makes these cookies stand out from your standard fare.

I first made these cookies during a chilly October weekend when my niece came to visit. Now they've become our special tradition whenever the leaves start changing color. Something about the combination of sweet potato and toasted marshmallow creates instant smiles around my kitchen table.

Ingredients

• Gluten-free flour: This provides the structure for our cookies while keeping them accessible for those with gluten sensitivities. Look for a blend that contains xanthan gum for best results.
• Cornstarch or arrowroot powder: Adds tenderness to the cookies, ensuring they have that perfect melt-in-your-mouth quality.
• Salt: Enhances all the flavors and balances the sweetness. Use fine sea salt for the cleanest flavor.
• Baking soda and baking powder: These leavening agents work together to give the cookies their perfect rise and texture.
• Brown sugar or coconut sugar: Provides rich caramel notes that complement the sweet potato. Choose dark brown sugar for the deepest flavor.
• Egg and egg yolk: Creates structure and richness. Room temperature eggs incorporate much better into the dough.
• Vanilla extract: Adds warmth and depth. Pure vanilla extract rather than imitation makes a noticeable difference.
• Cooked and mashed sweet potato: The star ingredient. Choose orange sweet potatoes for their vibrant color and natural sweetness.
• Ground cinnamon: Adds that classic warm spice that pairs perfectly with sweet potato. Freshly ground will provide the strongest aroma.
• Butter: Creates richness and flavor. Use unsalted butter at room temperature for best results.
• Egg whites: For the marshmallow topping. Fresh eggs will whip up much better than older ones.
• Sugar: Sweetens the marshmallow topping. Fine granulated sugar dissolves more easily.
• Caramel drizzle: Takes these cookies to the next level. Store-bought is fine, but homemade brings extra flavor.
• Finely chopped pecans: Add wonderful texture and nutty flavor. Toast them lightly before adding for enhanced taste.

Step-by-Step Instructions

Prepare the Oven and Baking Sheets:

Preheat your oven to 350°F and line two baking sheets with parchment paper. Make sure your oven rack is positioned in the center for even baking. The parchment prevents sticking and makes cleanup much easier than greasing the pans.

Cream the Butter and Sugar:

In a large bowl, using an electric mixer, beat the butter and brown sugar together for at least 3 minutes until light and fluffy. This step incorporates air into the mixture, which helps create that perfect cookie texture. Make sure to scrape down the sides of the bowl occasionally to ensure everything is evenly mixed.

Add Wet Ingredients:

Add the egg, egg yolk, and vanilla extract to the butter mixture, beating until fully incorporated. Then mix in the mashed sweet potato until the mixture is smooth and uniform in color. The sweet potato should be completely cooled before adding it to prevent melting the butter.

Combine Dry Ingredients:

In a separate bowl, whisk together the gluten-free flour, cornstarch, salt, baking soda, baking powder, and cinnamon until well combined. This ensures the leavening agents and spices are evenly distributed throughout the dough.

Create the Cookie Dough:

Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Overmixing can develop the gluten and result in tough cookies. The dough should be soft but not sticky enough to easily handle.

Portion and Bake:

Using a cookie scoop or tablespoon, place rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10 to 12 minutes, until the edges are set but the centers still look slightly underdone. This ensures soft, chewy cookies.

Cool Completely:

Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. The cookies need to be completely cool before adding the marshmallow topping.

Prepare the Marshmallow Topping:

In a heatproof bowl, whisk together egg whites and sugar. Place the bowl over a pot of simmering water, making sure the bottom of the bowl doesn't touch the water. Whisk constantly until the mixture reaches 160°F and the sugar is completely dissolved.

Whip the Meringue:

Transfer the warm egg white mixture to a stand mixer fitted with the whisk attachment. Beat on high speed for 5 to 7 minutes until stiff, glossy peaks form. The meringue should be thick enough to hold its shape when piped.

Top and Toast:

Transfer the meringue to a piping bag fitted with a star tip. Pipe a generous swirl of meringue onto each cooled cookie. Using a kitchen torch, gently toast the meringue until golden brown, being careful not to burn it. If you don't have a torch, you can briefly place them under a broiler, watching closely.

Add Optional Garnishes:

Once the meringue has cooled slightly, drizzle with caramel sauce and sprinkle with chopped pecans if desired. The caramel should be warm enough to drizzle but not hot enough to melt the meringue.

Pin it

My absolute favorite part of this recipe is the moment when you toast the marshmallow topping. There's something magical about watching the surface transform into a golden crust while the inside stays pillowy soft. It reminds me of campfires with my family growing up, where we'd all gather around toasting marshmallows for s'mores. That nostalgia combined with the earthy sweetness of the sweet potato creates something truly special.

Storage Tips

These cookies are best enjoyed the same day they're made, especially after the marshmallow topping is added. The contrast between the soft cookie and light marshmallow is at its peak when fresh. If you need to store them, place them in a single layer in an airtight container at room temperature for up to 2 days. The meringue will gradually soften, but they'll still taste delicious. For longer storage, freeze the plain cookies without topping for up to 3 months and add fresh meringue after thawing.

Pin it

Ingredient Substitutions

These cookies are versatile and can accommodate several substitutions. If you don't have sweet potatoes, pumpkin puree makes an excellent substitute with a slightly different but equally delicious flavor profile. For those avoiding gluten-free flour, a regular all-purpose flour works perfectly in equal amounts. Vegan bakers can replace the butter with coconut oil and use a flax egg instead of chicken eggs. For the marshmallow topping, aquafaba, the liquid from canned chickpeas, can be whipped as a vegan alternative. Coconut sugar can replace brown sugar for a less refined option with caramel notes.

Serving Suggestions

These sweet potato cookies make a stunning addition to any dessert table, especially during fall gatherings. Serve them alongside a cup of spiced chai tea or hot apple cider for a perfect autumn pairing. For an elegant dessert platter, arrange them on a wooden board with some fresh apple slices and a small bowl of extra caramel sauce for dipping. They're also wonderful as part of a Thanksgiving dessert spread, offering a unique alternative to the traditional pumpkin pie. For a special touch, serve them warm with a small scoop of vanilla ice cream on the side, letting it melt slightly against the toasted marshmallow.

The History Behind Sweet Potato Desserts

Sweet potatoes have been featured in desserts across many cultures for centuries before becoming trendy in modern baking. Native to Central and South America, sweet potatoes were being cultivated over 5000 years ago. When they made their way to the Southern United States, they became a staple in African American cooking traditions, particularly in sweet applications like pies and puddings. The combination of sweet potato and marshmallow has been popular since the early 1900s, when marshmallows became commercially available and sweet potato casseroles topped with marshmallows became a Thanksgiving tradition. These cookies honor that beloved flavor combination while transforming it into a handheld treat that captures the essence of comfort food with a modern twist.

Frequently Asked Questions

→ Can I use canned sweet potato for these cookies?

Yes, canned sweet potato works as long as it’s plain and not flavored. Drain well and mash if needed.

→ What’s the best way to toast the marshmallow topping?

A kitchen torch is ideal for achieving a golden, toasted finish. If you don’t have one, a quick pass under the broiler works too—just watch closely to avoid burning.

→ Can I make these cookies ahead of time?

Yes, you can bake the cookies in advance and add the marshmallow topping just before serving to keep it fresh.

→ Are there substitutions for the caramel drizzle?

You can skip the caramel or use chocolate sauce instead for a different flavor twist.

→ Can I make these cookies gluten-free?

Absolutely! Substitute the flour with a 1:1 gluten-free baking blend for great results.

→ How do I store these cookies?

Store in an airtight container at room temperature for up to 3 days. Refrigerate if topped with marshmallow to maintain freshness.