Sweet Potato Cookies
These Mashed Sweet Potato Cookies, seasoned with pumpkin spice, and topped with marshmallows and pecans, will be the new family favorite.
Prep Time:
28-33 min
Cook Time:
10-12 min
Servings:
36
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Ingredients
- 3/4 Cup vegetable shortening
- 3/4 Cup brown sugar
- 1 Large egg
- 1 Cup Bob Evans Mashed Sweet Potatoes
- 1 Teaspoon kosher salt
- 1 Teaspoon baking soda
- 1 Teaspoon pumpkin pie spice
- 2 Cups all-purpose flour
- 1 Cup unsalted butter
- 3 Cups powdered sugar
- 1/2 Teaspoon maple extract
- Honey roasted pecans chopped (optional)
- Mini marshmallows (optional)
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Bob Evans Mashed Sweet PotatoesInstructions
- Heat oven to 350 F.
- Cream together shortening and brown sugar in a large bowl using hand mixer or paddle attachment.
- Add egg and Bob Evans Mashed Sweet Potatoes and mix until combined.
- In small bowl combine flour, baking soda, salt and pumpkin pie spice.
- With mixer on low speed, slowly add flour mixture until well mixed.
- Use a small cookie scoop and drop rounds onto greased/sprayed baking sheets.
- Bake for 10 to 12 minutes or until golden brown.
- Cool completely before frosting.
- In a separate bowl, beat together the butter, powdered sugar and maple extract until frosting is light and fluffy.
- Frost each cooled cookie with maple butter cream frosting.
- Sprinkle with pecans and mini marshmallows. (Optional)
- Carefully toast the marshmallows with a culinary torch, avoid melting the frosting. (Optional)
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