Cut the butter into smaller pieces and add to small skillet.

Melt the butter over medium heat while stirring often. Once the butter starts to simmer, stir continuously until the butter turns amber-colored, translucent and you’ll see brown flecks appear at the bottom of the skillet. Once those specks are brown, remove the skillet from the heat and pour the melted butter, plus all the brown specks into a heat-safe, small bowl. Put the butter in the refrigerator until it returns to solid but still in a softened state.

While the butter congeals, add the flour, baking soda and salt to a medium bowl. Whisk to combine. Set aside.

Take the raw sweet potato and wash it off. Poke several small holes into it, then place it on a plate and microwave on high for 4 minutes, flipping it over at the 2 minute mark. Test the potato with a fork and see if it’s cooked through and tender. If not, microwave for 1 minute at a time until it is cooked through. Remove and set aside to cool. Once cool, cut it open, mash the potato with a fork and scoop out ½ cup.

In a mixing bowl, add the brown sugar, congealed browned butter, 1 Tablespoon cinnamon and the rest of the spices as well as the vanilla. Mix at medium speed until creamed and is nice and fluffy. Approximately 2-3 minutes.

Add the cooled, mashed sweet potato and the eggs. Mix until fully combined.

Add in the flour mixture and mix with a sturdy spoon, or clean hands, until it’s well combined. Do not over mix the dough.

Transfer the dough to a smaller bowl, cover and refrigerate for at least 2 hours or so, so the dough can stiffen.

Preheat the oven to 350 degrees.

Prepare a baking sheet with parchment paper.

Add the ½ cup granulated sugar and 2 teaspoons of cinnamon to a small bowl. Stir to combine, then set aside.

Use a 1 Tablespoon cookie scoop to grab the dough. Make a deep indentation into the dough, then place ½ of a large marshmallow deep into the hole.

Release the dough from the cookie scoop and use your hands to fully cover the marshmallow with the dough.

Roll the dough ball in the cinnamon sugar mixture and place it on the prepared baking sheet.

Repeat with the remaining dough, placing each doughball 3 inches apart.

Bake for 9-11 minutes or until the center is puffed up and the edges of the cookie are set.

Remove the cookies and allow them to fully cool on the baking sheet before removing them.

Enjoy!