1-Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and prepare all ingredients by measuring and mashing the sweet potatoes.

2-In a large bowl, combine mashed sweet potatoes and melted butter thoroughly to ensure even moisture distribution.

3-Stir in brown sugar and vanilla extract until the mixture is smooth and slightly fluffy.

4-Gradually add all-purpose flour and baking powder to the wet ingredients, mixing gently to form a soft dough without overworking.

5-Fold mini marshmallows into the dough carefully, ensuring even distribution throughout.

6-Using a spoon or cookie scoop, drop dough balls onto the prepared baking sheet spaced about 2 inches apart.

7-Bake in the preheated oven for 12-15 minutes until edges are golden, and marshmallows appear slightly toasted.

8-For vegan or gluten-free adaptations, substitute ingredients as noted in the dietary options, mixing gently to maintain dough consistency.

9-Remove cookies from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature for the best Sweet Potato Marshmallow Cookies experience.