Sweet Potato Sugar Cookie Delight
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.
Prep time:
Cook time:
Serves: 24
Calories per serving: 211
Ingredients:
Cook time:
Serves: 24
Calories per serving: 211
2 medium sweet potatoes, baked and peeled
2 tablespoons packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon pumpkins pie spice
1 pinch salt
GRAHAM cracker CRUST:
2 cups graham cracker crumbs
8 tablespoons butter, melted
cookie DOUGH:
2 1/2 cups 2-1/2 all-purpose flour
3/4 cup sugar
1 1/4 teaspoons 1-1/4 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 1-1/2 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
Directions:
Preheat the oven to 350°F. Place the baked peeled sweet potatoes, brown sugar, cinnamon, pumpkin pie spice and salt in a food processor, and puree until very smooth. Set aside to cool.
In a large bowl, combine the graham cracker crumbs and melted butter. Press into a greased 13x9-inch baking dish. Bake for 10 minutes or until lightly browned, and let cool.
Meanwhile, in a large bowl, whisk together the flour, sugar, baking soda, baking powder and salt. Beat in the melted butter, milk and vanilla extract until a sticky dough forms, one to two minutes. Sprinkle the dough on top of the graham cracker crust and press gently to form the second layer. Bake for another eight minutes and let cool.
Beat the softened cream cheese until smooth, two to three minutes. Beat in the vanilla pudding and milk until incorporated, one to two minutes. Then, beat in the sweet potato mixture until smooth and well-incorporated, one to two minutes. Fold in half the whipped topping.
Spread the filling over the cooled cookie dough layer. Spread the remaining whipped topping on top. Sprinkle with cinnamon and refrigerate at least four hours or overnight before serving.
Source: tasteofhome.com
In a large bowl, combine the graham cracker crumbs and melted butter. Press into a greased 13x9-inch baking dish. Bake for 10 minutes or until lightly browned, and let cool.
Meanwhile, in a large bowl, whisk together the flour, sugar, baking soda, baking powder and salt. Beat in the melted butter, milk and vanilla extract until a sticky dough forms, one to two minutes. Sprinkle the dough on top of the graham cracker crust and press gently to form the second layer. Bake for another eight minutes and let cool.
Beat the softened cream cheese until smooth, two to three minutes. Beat in the vanilla pudding and milk until incorporated, one to two minutes. Then, beat in the sweet potato mixture until smooth and well-incorporated, one to two minutes. Fold in half the whipped topping.
Spread the filling over the cooled cookie dough layer. Spread the remaining whipped topping on top. Sprinkle with cinnamon and refrigerate at least four hours or overnight before serving.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.