Smores cookies with sweet potato and marshmallows via Healthy Seasonal Recipes

sweet potato marshmallow s’mores cookies

  • Author: Katie Webster
  • Prep Time: 25 minutes
  • Cook Time: 42 minutes
  • Total Time: 1 hour
  • Yield: 33 cookies 1x
  • Category: dessert
  • Method: Oven
  • Cuisine: American


Recipe mash-up of sweet potato casserole, s’mores and a thumbprint cookie



  • 6 tablespoons unsalted butter, softened
  • 2/3 cup sugar
  • ½ cup sweet potato puree (see tip)
  • 2 teaspoons vanilla extract
  • 1 1/4 cup whole-wheat flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ cup turbinado sugar
  • 99 mini marshmallows
  • 4 ounces bittersweet chocolate, melted


  1. Preheat oven to 400 degrees F. Line two large baking sheets with parchment.
  2. Beat butter and sugar with an electric mixer on medium-low until lightly creamed, but not fluffy, about  30 seconds to 1 minute. Add sweet potato and beat until combined. Beat in vanilla extract.
  3. Whisk flour, baking powder and salt in a medium bowl. While mixer is running on low speed. Gradually add in flour mixture. Mix until it just comes together as a dough. Do not overmix. If dough is tacky, refrigerate until completely cold, 2 to 3 hours.
  4. Place turbinado sugar in a baking dish. Roll dough into 33 balls, about 2 rounded teaspoons of dough each. Roll each ball in the turbinado sugar and place on the parchment. Press the center of each ball down with a clean thumb or finger to create an indentation for a marshmallows. Fill all the cookies with three marshmallows each, pressing down to make sure marshmallows stay in place.
  5. Bake until the cookies are set-up and the marshmallows are puffed and browned, 9 to 11 minutes. Cool completely before drizzling the cookies with chocolate.


tip: To make sweet potato puree, bring several inches of water to a boil in a large saucepan fitted with a steamer basket. Add 1 medium peeled and cubed sweet potato to steamer basket, cover and cook until tender when pierced with a knife 12 to 18 minutes, depending on size of chunks. Cool completely. Transfer to a food processor and puree until smooth, scraping down the sides as necessary.


  • Serving Size: 1 cookie
  • Calories: 80
  • Sugar: 6 g
  • Sodium: 41 mg
  • Fat: 2 g
  • Saturated Fat: 1 g
  • Carbohydrates: 11 g
  • Fiber: 1 g
  • Protein: 1 g

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