Sweet Potato Casserole Cookies

Sweet Potato Casserole Cookies

Scroll to find recipe and step by step instructions.

Servings Size:

• makes approximately 14-16 cookies

Measurments:

• 1/2 cup butter

• 1 & 1/2 cup mashed sweet potato (I used 2 medium sized sweet potatoes)

• 3/4 cup brown sugar

• 1/2 cup white sugar

• 2 eggs

• 2 tsp vanilla extract

• 3 & 1/2 cup all-purpose flour

• 1 & 1/2 tsp baking powder

• 1 tbsp cinnamon

Topping

• 1 tbsp marshmallow fluff (per cookie)

• Step 1

  • Preheat oven to convection 350 degrees Fahrenheit.

  • Put 2-3 medium sized sweet potatoes in a saucepan and fill 3/4 of the way with water. Put over medium heat for 15-20 minutes (or until you can stick a fork in it, and it is soft).

  • Beat room temperature butter and mashed sweet potato in stand mixer/by hand for 3-5 minutes (or until butter turns off-white)

• Step 2

  • Add in brown sugar and white sugar.

  • Beat the sugar with the butter & sweet potato until well combined.

• Step 3

  • Add your 2 large eggs and stir into mixture.

  • Mix in vanilla.

• Step 4

  • Add flour, baking powder, and cinnamon to form your dough. If using a stand mixer, mix on low. If mixing by hand, use a spatula.

• Step 5

  • Place a single 1/3 cup scoop of dough on baking tray. THIS IS YOUR TEST COOKIE! Always start with baking a single cookie, to make sure you didn’t forget an ingredient and/or your oven isn’t too hot (some ovens have hot-spots or cook things quicker/slower than others). This is also a good indicator of how much your cookie will spread.

• Step 7

  • After baking your test cookie, place cookie dough balls on your tray. Use your test cookie to estimate how many cookies you can fit on your tray.

  • Bake cookies for 12-13 minutes (for 1/3 cup scoop), or until edges are slightly golden.

• Step 8

  • Then let cookies sit on tray for about 10 minutes before removing. Add about 1 tbsp of marshmallow fluff on top of each cookie. If you want the smokey marshmallow look, use a kitchen torch or add into oven broil setting at medium or low for 20-30 seconds.

• Step 9

  • You can store these in the fridge for up to 12 days or store at room temperature for 8 days!