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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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

Directions Step-By-Step

1
In 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.
2
In 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.
3
Divide 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.
4
Preheat 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.
5
Bake until edges are golden, 12 to 14 minutes. Cool on baking sheets 1 minute; transfer to wire racks and cool completely.
6
CARAMEL CREAM FILLING
MAKES ABOUT 2¾ CUPS
7
In 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)
8
Transfer 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.
9
Transfer 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.
10
Chef'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