Sweet Potato Sugar Cookies with Marshmallow Topping

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sweet potato sugar cookies with marshmallow topping recipe
Photo: Christine Han/Styling: Erin McDowell

If you, like us, are convinced that the sweet potato casserole Great-Aunt Sally serves every Thanksgiving is more of a dessert than a side dish, then these sweet potato sugar cookies with marshmallow topping are for you.

“This is like the cookie version of that sweet potato casserole with toasted marshmallows on top,” recipe developer Erin McDowell tells us. “It’s a very cakey cookie that has no egg in it—the sweet potato does the work that the egg would normally do. So it ends up being this really moist, very soft cookie.”

“When the structure is set but the cookie’s not quite done,” McDowell continues, “you put the marshmallow on top and it melts over the whole thing in the oven. Because it’s a jumbo marshmallow, it stays chewy, so you get this nice pull effect when you break one in half.”

They’re so good, we’re skipping the side dish. Until next year, sweet potato casserole.


½ cup (113g) unsalted butter, at room temperature

¾ cup (159g) light brown sugar

½ cup (99g) granulated sugar

1½ teaspoons pure vanilla extract

1 cup (230g) sweet potato puree

2 cups (241g) all-purpose flour

1 teaspoon baking powder

¼ teaspoon baking soda

½ teaspoon fine sea salt


1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.

2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, brown sugar, sugar and vanilla extract until light and fluffy, about 5 minutes. Add the sweet potato puree and mix to combine. Scrape the bowl well and mix for 1 minute more.

3. In a medium bowl, whisk the flour, baking powder, baking soda and salt to combine. Add the flour mixture to the bowl of the mixer and mix on low speed until the mixture is evenly combined, about 1 minute.

4. Scoop the dough into ¼-cup mounds onto the prepared baking sheets. Stagger the cookies, leaving at least 2 inches between them.

5. Transfer to the oven and bake until the cookies are lightly golden around the edge and spring back lightly when touched in the center, 10 to 12 minutes. Add a marshmallow to the top of each cookie and press it gently into the cookie. Return the cookies to the oven and bake until the marshmallows have melted over the surface and toasted slightly, 7 to 9 minutes more. (If any of the marshmallows start to slide off the cookies, you can use a small metal spatula to nudge them back in place—they will slide right back!) Cool completely before serving. Store leftovers in an airtight container at room temperature.

Nutrition Facts
  • 215 calories

  • 6g fat

  • 38g carbs

  • 2g protein

  • 22g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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erin jeanne mcdowell

Freelance Food Editor

Erin Jeanne McDowell is a recipe developer, food stylist and author of multiple cookbooks, including The Fearless Baker, which was named one of the Best Baking Books of 2017 by...