2 medium sweet potatoes, baked and peeled
2 tablespoons packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon pumpkin pie spice
1 pinch salt
GRAHAM CRACKER CRUST:
2 cups graham cracker crumbs
8 tablespoons butter, melted
COOKIE DOUGH:
2-1/2 cups all-purpose flour
3/4 cup sugar
1-1/4 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
3/4 cup butter, melted
1/4 cup whole milk
1-1/2 teaspoons vanilla extract
FILLING:
1 block (8 ounces) cream cheese, softened
2 packages (3.4 ounces each) instant vanilla pudding mix
1/2 cup whole milk
1 tub (16 ounces) frozen whipped topping, thawed, divided
Ground cinnamon, for garnish
1 Preheat oven to 350°.
2 Place sweet potatoes, brown sugar, cinnamon, pumpkin pie spice and salt in a food processor; puree until very smooth. Set aside to cool.
3 In a large bowl, combine graham cracker crumbs and melted butter. Press into a greased 13x9-in. baking dish. Bake 10 minutes or until lightly browned; let cool.
4 Meanwhile, in a large bowl, whisk together flour, sugar, baking soda, baking powder and salt. Beat in melted butter, milk and vanilla extract until a sticky dough forms, 1 to 2 minutes. Press into a layer on top of graham cracker crust. Bake another 8 minutes; let cool.
5 Beat cream cheese until smooth, 2 to 3 minutes. Beat in vanilla pudding and milk until incorporated, 1 to 2 minutes. Beat in sweet potato mixture until smooth and well-incorporated, 1 to 2 minutes. Fold in half the whipped topping. Spread over the cooled cookie dough layer. Spread the remaining whipped topping on top. Sprinkle with cinnamon. Refrigerate at least 4 hours or overnight.
Total Time Prep: 45 Min. Bake: 20 Min. + Cooling
Yield24 Servings
This sweet potato sugar cookie delight recipe layers a dessert-like sweet potato filling on top of a sugar cookie slab and a graham cracker crust for the perfect fall treat.
Nutrition Facts
1 serving: 321 calories, 16g fat (11g saturated fat), 33mg cholesterol, 353mg sodium, 39g carbohydrate (22g sugars, 1g fiber), 3g protein.