Sweet Potato Marshmallow Cookies (Print Version)

# Ingredients:

→ Dry Ingredients

01 - 1.1 gluten-free flour
02 - Cornstarch or arrowroot powder
03 - Salt
04 - Baking soda
05 - Baking powder

→ Sugars

06 - Brown sugar or coconut sugar

→ Wet Ingredients

07 - Egg
08 - Egg yolk
09 - Vanilla extract
10 - Cooked and mashed sweet potato
11 - Butter

→ Spices

12 - Ground cinnamon

→ Meringue Topping

13 - Egg whites
14 - Sugar

→ Optional Garnish

15 - Caramel drizzle
16 - Finely chopped pecans

# Instructions:

01 - Preheat the oven and line your baking sheets with parchment.
02 - Cream together the butter and sugar, then add eggs, vanilla, and mashed sweet potato until well blended.
03 - Add dry ingredients gradually, mixing until just combined.
04 - Portion the dough onto baking sheets and bake until set. Let the cookies cool completely.
05 - Whisk egg whites and sugar over simmering water until frothy, then beat until fluffy.
06 - Pipe meringue on cooled cookies and lightly toast with a torch if desired.
07 - Finish with a drizzle of caramel and sprinkle of pecans if desired.

# Notes:

01 - For best results, ensure meringue is toasted evenly for a gooey texture.

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