Everything big Thanksgiving dinner I went to as a kid had two different kinds of sweet potato casserole. There was the Southern one -- that would be mashed sweet potatoes topped with a mixture of brown sugar and pecans. Then there was the other one -- the so called Yankee Sweet Potatoes that came topped with marshmallows. The marshmallow topping always appealed to me as a kid. What kid doesn't love marshmallows?
I don't know about you, but I am getting tired of seeing nothing but pumpkin recipes all over the place. Not to be a hypocrite, since I posted a pumpkin recipe last week, but it's all just getting to be a bit of overkill. Especially with a month to go until Thanksgiving. The big problem with me being sick of it all is that I truly, dearly love the flavors of cinnamon, ginger, and nutmeg. Those flavors are Fall for me. I had to come up with some sort of clever solution, so I came up with these cookies. Yankee Sweet Potato Casserole made into a cookie. They're chock full of cinnamon, ginger, and nutmeg. They also have an ooey-gooey marshmallow on top, which makes for one fancy looking cookie with almost no additional time or effort. I can't think of anything better than that.
makes 36 cookies
Print Me, Please!!!
Print Me, Please!!!
1/4 cup butter, room temperature
1/2 cup sugar
One 15 oz can sweet potatoes (or yams) in syrup, mashed and drained
1 cup all purpose flour
1 T baking powder
1/2 tsp salt
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
18 large marshmallows, cut in half
Preheat oven to 350°.
Beat the butter and sugar on medium high speed until light and fluffy, about 5 minutes. Add egg and sweet potatoes; mix for 2 minutes. Stir together the flour, baking powder, salt, cinnamon, nutmeg, and ginger. Stir the dry ingredients into the sweet potato mixture. Drop by tablespoonfuls 2" apart onto a greased cookie sheet. Bake for 12 minutes. As soon as you take the cookies out of the oven, place a marshmallow half, cut side down, on top of each cookie. Put the cookies back in the oven and bake for an additional 8-10 minutes, or until the marshmallows are melted and lightly toasted. Let the cookies cool on the cookie sheet for 2 minutes, then remove to a wire rack to cool.