Sweet Potato Cookies

Sweet Potato Cookies

Serves: Serves 36

Prep Time: 28-33 mins

Cook Time: 10-12 mins

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


  • 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)
Sweet Potato Cookies


  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)

Nutritional Information

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

Allergen Information

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.

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