Sweet potato cookies

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



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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 unsalted butter
  • 3 Cups powdered sugar
  • 1/2 Teaspoon maple extract
  • Honey roasted pecans chopped (optional)
  • Mini marshmallows (optional)


  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 Bob Evans Mashed Sweet Potatoes 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)

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