Spiced Sweet Potato Sandwich Cookies

V Seward

By
@Vseward

I love sweet potatos. I like to cook and bake with sweet potatoes because they are so versitle. You can make them spicy or sweet, that's what I was thinking when I created this recipe. Instead of a sugar cookie or shortbread base, I used sweet potatoes because they are naturally sweet. It just made sense to me to add a caramel infused cream filling. I was right, these are love at first bite!


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Rating:
★★★★★ 1 vote
Comments:
Serves:
2 1/2 dozen
Prep:
30 Min
Cook:
30 Min
Method:
Bake

Ingredients

1 c
butter, softened
3/4 c
confectioners' sugar (powdered sugar)
2 tsp
vanilla extract
3/4 can(s)
sweet potatoes, whole canned, pureed
2 1/2 c
all purpose flour
1/4 tsp
baking powder
1/4 tsp
salt
1 tsp
freshly grated nutmeg
1 1/2 tsp
pumpkin pie spices
1/2 tsp
cardamon, ground
1/4 tsp
cayenne pepper

CARAMEL CREAM FILLING (2 3/4 CUP)

1 1/4 can(s)
confectioners' sugar
1/4 tsp
salt
3/4 c
plus 2 tbls heavy whipping cream, chilled
1/2 c
butter, softened
3 Tbsp
caramel ice cream topping

Step-By-Step

1In a large bowl, beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating until smooth. Beat in vanilla and sweet potato.

2In a medium bowl, whisk together flour, baking powder, salt, nutmeg, pumpkin pie spice, cardamom, and cayenne. Gradually add flour mixture to butter mixture, beating at low speed until combined.

3Divide dough in half; flatten each into a disk. Roll each disk to ¼-inch thickness between 2 sheets of wax paper. Refrigerate until firm, about 20 minutes.

4Preheat oven to 350°. Line 2 baking sheets with parchment paper. Working with one portion of dough at a time, remove top piece of wax paper; cut with a 2-inch round cutter. Place cookies 1 inch apart on prepared baking sheets.

5Bake until edges are golden, 12 to 14 minutes. Cool on baking sheets 1 minute; transfer to wire racks and cool completely.

6CARAMEL CREAM FILLING
MAKES ABOUT 2¾ CUPS

7In the work bowl of a food processor combine sugar, salt, cream, butter, and ice cream topping. Process until thickened slightly. (will look clumpy before creamy)

8Transfer mixture to the bowl of a
stand mixer fitted with the whisk attachment. Beat until light and fluffy, stopping occasionally to scrape down the sides of bowl, about 15 minutes. Do not overmix.

9Transfer filling to a pastry bag fitted
with a large round or star tip. Pipe about 2-3 teaspoons Caramel Cream Filling onto half of cookies. Top with remaining cookies. Serve immediately.

10Chef's Note: While these cookies can be baked up to 1 day in advance, do not fill them
until ready to serve. (You can also refrigerate half the cookies that have the cream filling for @ 10 minutes to firm before placing the top cookie on)

About this Recipe