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Sweet Potato Macarons

The classic French cookie sandwich filled with a spiced, silky bite of sweet potato.
Prep Time 30 mins
Cook Time 10 mins
Rest Time 10 mins
Total Time 50 mins
Course Dessert
Cuisine French


  • 3/4 cup almond flour
  • 3/4 cup powdered sugar
  • 2 large egg whites room temp
  • 1/4 cup granulated sugar
  • 3/4 tsp vanilla extract


  • 2 cups sweet potato cooked mashed
  • 3/4 cup unsalted butter
  • 1/2 cup granulated sugar
  • 2 tsp cinnamon


  • Preheat oven to 325. Sift almond flour and powdered sugar together through a fine sieve and into a medium bowl. Set aside.
  • Beat egg whites with a hand/ stand mixer on medium speed until soft peaks form, then add granulated sugar and vanilla. Continue to beat until peaks are stiff and shiny.
  • Gently fold in dry ingredients until mixture is smooth (see photo above) and slightly runny. Overfolding will result in flat, cracked shells.
  • Transfer mixture to a piping bag. Pipe 1 or 1 1/2″ rounds on parchment lined baking sheets one inch apart. Let piped macarons stand uncovered for 20 minutes to form a skin.
  • Bake for 9-12 minutes or until shells have risen and are set. Let cool on rack for 10 minutes.
  • Combine all filling ingredients and cream with a hand mixer until mixture is fluffy. Spread generously on shells and sandwich.


  • Bake your sweet potatoes a day ahead. The macaron- making will need your undivided attention.
  • You’ll need a piping bag fitted with a 1/2 inch tip. I actually got mine from the Dollar Tree
  •  Once your shells are in the oven, watch them obsessively. They should be light in color with defined feet.
Keyword french cookie, macarons, Southern pie, sweet potato