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spiced sweet potato sandwich cookies

★★★★★ 2
a recipe by
V Seward
Yosemite Lakes Park, CA

I love sweet potatoes. I like to cook and bake with sweet potatoes because they are so versatile. 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!

Blue Ribbon Recipe

These sandwich cookies have quite a little kick! The cayenne and pumpkin pie spices really shine. The moist, cakey cookie is loaded with sweet potato flavor that really complements the creamy salted caramel frosting. It's a delightful surprise how well the flavors work together in this yummy cookie.

— The Test Kitchen @kitchencrew
★★★★★ 2
serves 2 1/2 dozen
prep time 30 Min
cook time 30 Min
method Bake

Ingredients For spiced sweet potato sandwich cookies

  • 1 c
    butter, softened
  • 3/4 c
    confectioners' sugar (powdered sugar)
  • 2 tsp
    vanilla extract
  • 3/4 can
    sweet potatoes, whole canned, pureed (1 lb. 13 oz. can)
  • 2 1/2 c
    all-purpose flour
  • 1/4 tsp
    baking powder
  • 1/4 tsp
  • 1 tsp
    nutmeg, freshly grated
  • 1 1/2 tsp
    pumpkin pie spices
  • 1/2 tsp
    cardamon, ground
  • 1/4 tsp
    cayenne pepper
  • 1 1/4 c
    confectioners' sugar
  • 1/4 tsp
  • 3/4 c
    plus 2 tbsp heavy whipping cream, chilled
  • 1/2 c
    butter, softened
  • 3 Tbsp
    caramel ice cream topping

How To Make spiced sweet potato sandwich cookies

Test Kitchen Tips
Begin to check your oven at 12 minutes. Every oven is different, but we found our cookies to be a bit more fluffy and moist at 12 minutes.
  • Two sticks of butter in a mixing bowl.
    In a large bowl, beat butter at medium speed with an electric mixer until creamy.
  • Gradually adding sugar.
    Gradually add sugar, beating until smooth.
  • Adding in vanilla and sweet potato.
    Beat in vanilla and sweet potato.
  • Whisking flour, baking powder, salt, and spices together.
    In a medium bowl, whisk together flour, baking powder, salt, nutmeg, pumpkin pie spice, cardamom, and cayenne.
  • Adding flour to butter mixture.
    Gradually add flour mixture to butter mixture.
  • Mixture completely combined.
    Beating at low speed until combined.
  • Dough divided in half.
    Divide dough in half; flatten each into a disk.
  • Dough flattened into a disk.
    Roll each disk to ¼-inch thickness between 2 sheets of wax paper. Refrigerate until firm, about 20 minutes.
  • Two parchment paper lined baking sheets.
    Preheat oven to 350°. Line 2 baking sheets with parchment paper.
  • Cutting dough into circles.
    Working with one portion of dough at a time, remove top piece of wax paper; cut with a 2-inch round cutter.
  • Cookie dough placed onto baking sheet.
    Place cookies 1 inch apart on prepared baking sheets.
  • Cookies baked until golden brown edges.
    Bake until edges are golden, 12 to 14 minutes. Cool on baking sheets 1 minute.
  • Cookies cooling on a wire rack.
    Transfer to wire racks and cool completely.
  • 14
  • Powdered sugar, caramel sauce, butter and cream in a food processor.
    In the work bowl of a food processor combine sugar, salt, cream, butter, and ice cream topping.
  • Mixing the frosting.
    Process until thickened slightly.
  • Frosting blended until creamy.
    Will look clumpy before creamy.
  • Frosting added to a stand mixer.
    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.
  • Piping frosting onto cookies.
    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.
  • Topping frosting with second cookie.
    Top with remaining cookies. Serve immediately.
  • 21
    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 about 10 minutes to firm before placing the top cookie on.)