Make a classic side dish into cookie form with these sweet potato cookies. The cookie is soft and chewy and lightly spiced to let the sweet potato flavor come through. It is then topped with a toasted maple marshmallow creme topping reminiscent of the marshmallow topping of sweet potato casserole.
A few notes about these cookies. It is important to remove as much moisture out of the sweet potato puree as possible. It should be a very thick paste and will take multiple rounds of blotting off moisture. The maple marshmallow creme is dreamy and well worth the extra steps, but if you want to go a with a simpler route you can also add toasted mini store bought marshmallows on top of the cookies.
Sweet Potato Cookies with Maple Marshmallow Creme
Prep time
Cook time
Total time
Serves: 14
Ingredients
- For the cookies:
- ⅔ cup sweet potato puree
- 1¾ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1½ teaspoons cinnamon
- ¾ cup unsalted butter, softened
- ⅔ cup brown sugar
- ½ cup granulated sugar
- 2 egg yolks (save the whites for the marshmallow topping below)
- 1 tablespoon vanilla extract
- For the maple marshmallow topping:
- ½ cup granulated sugar
- ¼ cup water
- ½ cup pure maple syrup
- 2 egg whites
- ⅓ teaspoon cream of tartar
- 1 teaspoon vanilla extract
- ½ teaspoon kosher or sea salt
Instructions
- Preheat oven to 350 degrees F. Line a cookie sheet with parchment.
- Add the sweet potato puree to a large plate and spread it into a thin layer. Lay a paper towel or tea towel over the top, and press the puree gently to soak up extra moisture. Continue doing this over and over until mixture is a very thick paste (it is important to get this as dry as possible, and note that the volume will decrease quite a bit).
- In a mixing bowl, add flour, baking soda, baking powder, salt, and cinnamon and whisk until well combined.
- In a large mixing bowl or stand mixer, add butter and sugars. Cream until mixture is light and fluffy. Add egg yolks, vanilla, and sweet potato paste and beat until combined. Add the dry ingredients from above, mixing until just combined.
- Scoop dough into dough balls (about 3 tablespoons of dough per cookie). Bake on prepared cookie sheet in preheated oven, 6 at a time (cookies will spread when baking), for 9-12 minutes until cookies are set and starting to brown slightly on edges. Remove from the oven. Let cool slightly, then transfer to a wire rack and let cool completely.
- Meanwhile, make the marshmallow topping. Add egg whites to a clean bowl of a stand mixer fitted with a whisk attachment. Sprinkle cream of tartar over the top.
- In a medium saucepan over medium heat, add the ½ cup granulated sugar. Add water, then maple syrup. Do not stir, mixture will melt together and combine as it boils. Cover with a lid and bring to a boil (coving can help present crystallization of the syrup mixture). Once boiling and sugar is fully dissolved, remove lid and check the temperature using candy or food thermometer. Once it is 220 degrees F, turn on your stand mixer on medium to medium high to start whisking egg whites. Whisk until soft peaks form.
- While your egg whites whisk, continue to check the temperature of your sugar mixture. Once 240 degrees, remove from heat. Egg whites should be whipped to soft peaks by this point.
- Turn your mixer on to a medium speed. Very carefully pour sugar mixture in a very slow, steady stream on the side of the bowl while the mixer is on until all of the mixture is poured in, be careful sugar mixture does not splatter. Increase to medium-high speed, and continue to whisk until light and fluffy, around 5 minutes. Add in vanilla and salt, and continue to whip until mixture is cool, another few minutes.
- Spoon or pipe marshmallow mixture over cookies. Carefully toast with a kitchen torch then serve.
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