Sweet Potato Casserole Cookies with Toasted Marshmallows

For sweet potato casserole, Preheat an oven to 425 F. Line a baking sheet with parchment paper. Bake sweet potatoes 1 hour; allow to cool slightly.

Remove skin from sweet potatoes and discard. Transfer pulp to food processor; process until smooth. Add the melted butter, milk, brown sugar, egg, pumpkin pie spice, cinnamon, vanilla and salt; process until combined.

Reduce oven temperature to 375 F. Pour sweet potato mixture into a greased small baking dish. Bake 30 to 35 minutes or until set. Let cool; refrigerate ½ cup for cookies.

For cookies, line a baking sheet with parchment paper. In mixing bowl, combine butter, cane sugar, brown sugar, salt, baking powder, baking soda, cinnamon, pumpkin pie spice, molasses and vanilla. With electric mixer, beat on medium speed for 2 minutes.

Add chilled sweet potato casserole and egg; mix on medium speed for 1 minute. Add the flour and mix on medium-low speed until just combined. Using a 3 tablespoon (#20) cookie scoop, scoop dough onto parchment-lined baking sheet.

For topping, in small bowl, combine sugar and cinnamon. Gently toss each cookie dough ball into cinnamon-sugar mixture and return to the baking sheet.

Place in refrigerator to chill for 1 to 2 hours. (If you refrigerate for longer, cover baking sheet with plastic wrap).

Preheat oven to 350 F. Bake cookies 12 minutes; cool slightly.

Preheat broiler on high. Line a baking sheet with parchment paper. Cut big marshmallows in half. Place the halves cut side up 2-inches apart on the lined baking sheet. Toast in the oven until golden brown. Allow to cool for a minute and then transfer each toasted marshmallow half onto a cookie. Gently press down.