These Mashed Sweet Potato Cookies, seasoned with pumpkin spice, and topped with marshmallows and pecans, will be the new family favorite.
Bob Evans Mashed Sweet Potatoes
Heat oven to 350 F.
Cream together shortening and brown sugar in a large bowl using hand mixer or paddle attachment.
Add egg and sweet potato 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)
170 Calories |
9g Fat |
80mg Sodium |
21g Carbs |
The actual values may vary due to portion size, preparation of product, additional condiments and substitution of ingredients.
Different products may contain allergens such as Milk, Wheat, Egg, Soy, Peanuts, Tree Nuts, Fish and Shellfish. If you are sensitive to allergens, always check the labels before use.