Spiced Sweet Potato Sandwich Cookies

V Seward


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 the 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.

Note: 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. Test Kitchen Avatar The Test Kitchen


★★★★★ 2 votes

2 1/2 dozen
30 Min
30 Min


  • 1 c
    butter, softened
  • 3/4 c
    confectioners' sugar (powdered sugar)
  • 2 tsp
    vanilla extract
  • 3/4 can(s)
    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


  1. In a large bowl, beat butter at medium speed with an electric mixer until creamy.
  2. Gradually add sugar, beating until smooth.
  3. Beat in vanilla and sweet potato.
  4. In a medium bowl, whisk together flour, baking powder, salt, nutmeg, pumpkin pie spice, cardamom, and cayenne.
  5. Gradually add flour mixture to butter mixture.
  6. Beating at low speed until combined.
  7. Divide dough in half; flatten each into a disk.
  8. Roll each disk to ¼-inch thickness between 2 sheets of wax paper. Refrigerate until firm, about 20 minutes.
  9. Preheat oven to 350°. Line 2 baking sheets with parchment paper.
  10. Working with one portion of dough at a time, remove top piece of wax paper; cut with a 2-inch round cutter.
  11. Place cookies 1 inch apart on prepared baking sheets.
  12. Bake until edges are golden, 12 to 14 minutes. Cool on baking sheets 1 minute.
  13. Transfer to wire racks and cool completely.
  15. In the work bowl of a food processor combine sugar, salt, cream, butter, and ice cream topping.
  16. Process until thickened slightly.
  17. Will look clumpy before creamy.
  18. 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.
  19. 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.
  20. 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.)

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