These Mashed Sweet Potato Cookies, seasoned with pumpkin spice, and topped with marshmallows and pecans, will be the new family favorite.

Recipe Ingredients

Bob Evans Mashed Sweet Potatoes

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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

Butter, Unsalted

3 cups

Powdered Sugar

1/2 teaspoon

Maple extract

Chopped honey roasted pecans & Mini marshmallows (optional)

Instructions

1

Heat oven to 350 F.

2

Cream together shortening and brown sugar in a large bowl using hand mixer or paddle attachment.

3

Add egg and sweet potato and mix until combined.

4

In small bowl combine flour, baking soda, salt and pumpkin pie spice.

5

With mixer on low speed, slowly add flour mixture until well mixed.

6

Use a small cookie scoop and drop rounds onto greased/sprayed baking sheets.

7

Bake for 10 to 12 minutes or until golden brown.

8

Cool completely before frosting.

9

In a separate bowl, beat together the butter, powdered sugar and maple extract until frosting is light and fluffy.

10

Frost each cooled cookie with maple butter cream frosting.

11

Sprinkle with pecans and mini marshmallows. (Optional)

12

Carefully toast the marshmallows with a culinary torch, avoid melting the frosting. (Optional)

Nutrition Info

The actual values may vary due to portion size, preparation of product, additional condiments and substitution of ingredients.

Calories

170

Total Fat

9 g

Saturated Fat

4.5 g

Cholesterol

20 mg

Sodium

80 mg

Total Carbs

21 g

Dietary Fiber

0 g

Protein

1 g

Allergen Info

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.