Sweet Potato and Marshmallow Cookies

In a medium bowl, combine dry ingredients with a whisk (flour through salt).

In a large bowl, whisk together wet ingredients (sweet potato through vanilla). Add the dry ingredients, stirring just until incorporated and no dry spots remain. Chill the cookie dough for 30 minutes in the refrigerator.

Preheat oven to 325F. Line a large baking sheet with silicone baking mat or parchment paper. Remove dough from refrigerator and gently fold in marshmallows. Scoop dough in rounded tablespoons onto prepared baking sheet. Flatten dough mounds slightly with a spatula or the back of a spoon.

Bake in preheated oven for about 15 minutes (center should still look slightly undercooked). Remove from oven and cool on baking sheet for at least 10 minutes before carefully transferring to a wire rack to cool completely. Serve and enjoy!