Make These Sweet Potato Casserole Cookies
Thanksgiving is almost upon us, so that begs the all-important, albeit extremely personal, question: What’s in your Sweet Potato Casserole?
I’m guessing sweet potatoes, cinnamon, either pecans or marshmallows (or both, you baller), and a lot of butter. Guess what’s in mine: cake mix. It’s basically dessert anyways, so why fight it? Instead, embrace the gooey, glorious goodness that is Sweet Potato Casserole Cookies.
Sweet Potato Casserole Cookies
(Adapted from Duncan Hines)
Ingredients
- 1 box yellow cake mix
- 1/2t cinnamon
- 1/4t nutmeg
- 1/4t ground cloves
- 1/4c butter, melted
- 15oz can sweet potatoes/yams, drained and mashed
- 12 regular-sized marshmallows (not mini)
Directions
- Preheat oven to 375 degrees and ready cookie sheet with parchment.
- Sift together cake mix and spices.
- Stir in sweet potatoes and melted butter until fully incorporated.
- Make into 1.5T balls of dough with your cookie scoop and place on cookie sheet.
- Bake for 8 to 10 minutes. Meanwhile cut marshmallows in half (don’t make me tell you which way, you know).
- Remove cookies from oven and immediately press a marshmallow half into each cookie.
- Broil on high for 2 to 3 minutes until your mallow has achieved your preferred level of brownness.
- Let cool on cookie sheet for 5 minutes.
Alt. directions: One of the best things about SP casserole is that warm, crispy mallow. So if you’re taking these cookies to a friend’s house for Thanksgiving, I would suggest holding off on steps 7 and 8 until it’s time to dig in.
If you are looking for ways to mix up your holiday menu, this recipe is a great option: it’s easy, unexpected, and will result in lots of thanks being given to you.
