Sweet Potato Pie Cookies

Preheat oven to 375-degrees. Line a cookie sheet with parchment paper and set aside.

Open your can of sweet potatoes and drain the excess liquid. In the bowl of your stand mixer, affixed with the paddle attachment, cream the butter until pale and glossy. Add the sugar and cream the butter and sugar together until fluffy, on medium-high speed. Add the sweet potato to the mixture and mix until incorporated. Scrape down the sides of the bowl as needed. Mix in the egg and vanilla extract.

Change the mixer speed to low and slowly add in the cinnamon, nutmeg, salt, baking soda, baking powder and flour. Mix until just combined. Fold in the frozen mini marshmallows.

TOPPING: In a small bowl, mix together the sugar and cinnamon. Use a small cookie scoop to scoop cookie dough balls out and roll in topping. Drop cookie dough balls onto prepared cookie sheet. Leave a few inches in between cookies to allow for spreading. Bake cookies in 375-degree oven for 14-15 minutes. Let baked cookies set on the cookie sheet for several minutes before transferring to a wire rack to finish cooling.