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Sweet Potato & Pecan Cookie S’mores

By Ciao! Editors

Try this seasonal twist on the campfire s’more if you are headed to the cottage for Thanksgiving.

Sweet Potato & Pecan Cookie
1 1/4 cup all-purpose flour
1 1/2 tsp baking soda
1 1/2 tsp baking powder
pinch of salt
1/4 tsp grated nutmeg
1/2 cup unsalted butter
3/4 golden brown sugar
1 large egg
1 cup puréed sweet potatoes
1/4 tsp vanilla
2 tsp orange zest
1 cup chopped pecans
1 bag large marshmallows

1. Preheat oven to 400ºF.
2. Mix together dry ingredients.
3. In a separate bowl, cream butter and sugar. Beat in egg, sweet potato purée, vanilla and orange zest.
4. Gradually beat in dry ingredients and add pecans.
5. Drop spoons of batter onto greased cookie sheet.
6. Bake for 15 min.

1. Once cooled, place one large marshmallow on bottom side of cookie.
2. Broil at 350ºF for 1-2 min, or toast marshmallow over fireplace or campfire.
3. Place another cookie over marshmallow and gently press together.
4. Garnish with a whole pecan.

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