Make the brown butter: Cut the butter in small pieces to ensure even melting. Add the butter to a small skillet. Heat the skillet to medium heat. The butter will start to melt as the skillet heats up. Stir the butter to ensure it cooks evenly. Allow the butter to cook for about medium 3-5 minutes until the butter turns an amber color. The butter will first foam and start to pop. Then, brown bits will begin to form in the bottom of the pan. Once browned and popping slows, it is ready. Scrap the butter (and the brown bits of glory— yes, the brown bit are what you want!) into a heat-safe bowl and let rest for about 15-20 minutes.

Next, cook a small sweet potato in the microwave for about 3 minutes, rotate it and cook it for an additional 2 minutes or until tender. Alternatively, you can steam or roast your steam potatoes. Leftover sweet potato is also perfect here. Once cooked and softened, set aside to cool.

In a medium mixing bowl, sift the flour, baking soda, and salt. Set aside.

Add the cool mashed sweet potato and egg. Beat until combined.

Add your "sifted flour mixture" into your wet ingredients and mix with a wooden spoon or rubber spatula until well combined. Be sure not to over mix.

Transfer the cookie dough to a fridge and let chill for at least 2 hours to allow the batter to stiffen and the flour to hydrate and obtain that brown butter, spiced vanilla flavors (Pro tip: Allowing your dough to refrigerate for 4 hours or overnight will result in the best flavored cookie; however, 2 hours works just fine. If you choose to bake your cookies without chilling them, they will likely be flatter than the photo).

Use a medium cookie scoop (2 tablespoons cookie scooper) to scoop the dough. With your thumb, make an indention in the dough while the dough is in the scooper and insert half of a marshmallow into the indention. Once inserted, release the cookie and form Into a ball. The dough should completely cover the cookie.

Next, in a shallow bowl, mix your granulated sugar, cinnamon. and orange zest until well combined. Rub the zest and the sugar together to amplify the flavor. Then, roll your ball of cookie dough in the sugar mixture and place the dough onto a parchment lined baking sheet. The dough should be about 3 inches apart.

Bake the cookies at 350 degrees for 9-10 minutes or until edges are set and the center is slightly puffed. Let rest for about 15 minutes or until set — I know it's going to seem like a lifetime, but it'll be worth it. We want to ensure we get the perfect texture!

Once cooled, enjoy and feel free to add a comment on my blog! Also, be sure to share your photo on instagram and tag @butterloveandsalt! We would love to see how your cookies come out!