Sweet Potato Marshmallow S'mores Cookies

5 Tbs unsalted butter, softened
2/3 cup sugar
1/2 cup sweet potato puree (see "recipe" below)
2 tsp vanilla extract
1 1/4 cup whole wheat flour
1 tsp baking powder
1/2 tsp salt
1/4 cup turbinado sugar
99 mini marshmallows
4 oz bittersweet chocolate, melted

• Preheat oven to 400 degrees F. Line two large baking sheets with parchment.
• Beat butter and sugar with an electric mixer on medium-low until lightly creamed, but not fluffy, about 30 seconds to 1 minute. Add sweet potato and beat until combined. Beat in vanilla extract.
• Whisk flour, baking powder and salt in a medium bowl. While mixer is running on low speed. Gradually add in flour mixture. Mix until it just comes together as a dough. Do not overmix. If dough is tacky, refrigerate until completely cold, 2 to 3 hours.
• Place turbinado sugar in a baking dish. Roll dough into 33 balls, about 2 rounded teaspoons of dough each. Roll each ball in the turbinado sugar and place on the parchment. Press the center of each ball down with a clean thumb or finger to create an indentation for a marshmallows. Fill all the cookies with three marshmallows each, pressing down to make sure marshmallows stay in place.
• Bake until the cookies are set-up and the marshmallows are puffed and browned, 9 to 11 minutes. Cool completely before drizzling the cookies with chocolate.

Sweet Potato Puree Recipe

• Bring several inches of water to a boil in a large saucepan fitted with a steamer basket. Add 1 medium peeled and cubed sweet potato to steamer basket, cover and cook until tender when pierced with a knife 12 to 18 minutes, depending on size of chunks. Cool completely. Transfer to a food processor and puree until smooth, scraping down the sides as necessary.  

Healthy Seasonal Recipes 

Stuffed Pumpkin

A 5 lb pumpkin
6 eggs
2 cups heavy whipping cream
1/2 cup packed brown sugar
1 Tbs honey
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1 Tbs butter

Preheat oven to 350 F.
Cut the lid off the pumpkin and remove the seeds.
Combine the eggs, whipping cream, brown sugar, honey, nutmeg, cinnamon, and ginger. Pour mixture into pumpkin shell and top with butter.
Replace lid on pumpkin and place on baking pan. Bake for 1-1.5 hours or until mixture has set like a custard.
Allow to cool and serve directly from pumpkin.

Serves 8

Recipe courtesy of the Delaware Department of Agriculture's 2018 calendar