Sweet Potato Sugar Cookie Delight

Even if you love sweet potato desserts, this sweet potato sugar cookie delight recipe is likely one you’ve never tried before! To start, we layer a soft and sweet sugar cookie dough on top of a buttery graham cracker crust. Then comes the highlight of this dish: a fluffy and rich sweet potato filling made with sweet potato puree, cream cheese and vanilla pudding. A layer of fluffy, ethereal Cool Whip tops the layered dessert.

Serve this sweet potato sugar cookie delight after a fall dinner party, or add it to your Thanksgiving menu. Either way it’s sure to impress as a creative fall dessert option that highlights the sweet orange tuber in a new way.

Ingredients for Sweet Potato Sugar Cookie Delight

• Sweet potatoes: Sweet potatoes are the key to this layered treat, providing a rich, creamy texture and tasty flavor. Choose sweet potatoes vs. yams for the best dessert.
• Brown sugar: Add 2 tablespoons brown sugar to the sweet potato puree to enhance the natural sweetness of the potatoes and add a slight molasses flavor. You can choose to use either light brown or dark brown sugar.
• Cinnamon: Ground cinnamon is incorporated into the sweet potato puree and sprinkled on top of the whipped topping for the ideal garnish.
• Pumpkin pie spice: A small amount of pumpkin pie spice livens up the flavor of the sweet potatoes in this dish.
• Salt: Just a touch of salt helps balance the sweetness in both the filling and the cookie dough layer.
• Graham crackers: The first layer of this dessert is a graham cracker crust. You can use graham crackers and pulse them in a food processor to form crumbs, or you can purchase graham cracker crumbs in the baking aisle.
• Butter: Melted butter helps bind the ingredients together in this recipe. It’s incorporated into both the graham cracker crust and the cookie dough.
• All-purpose flour: Flour provides structure to the cookie dough to create a proper texture.
• Granulated sugar: The classic sweetener works its magic in the cookie dough layer.
• Baking soda and baking powder: Both baking soda and baking powder are added to the cookie dough mixture to help it rise while baking.
• Milk: Incorporate a small amount of milk into the cookie dough layer for moisture. Milk is also mixed with the instant vanilla pudding to make the filling. We used whole milk for this recipe, but you can swap in 2% milk if desired.
• Vanilla extract: Vanilla extract is key to enhancing many baked goods. Here, it’s incorporated into the cookie dough layer for excellent flavor.
• Cream cheese: The combination of sweet potato puree and cream cheese serves as the base for the filling. For the smoothest texture, use softened cream cheese to prevent lumps.
• Instant vanilla pudding mix: Incorporate the vanilla pudding mix to add flavor and thicken the filling. This recipe uses instant pudding mix rather than cook-and-serve pudding.
• Frozen whipped topping: A tub of thawed frozen whipped topping serves double duty in this recipe: Fold it into the filling for a fluffy texture, and then use it on top to finish the dessert.

Directions

Step 1: Prep the sweet potato puree

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.

Step 2: Make the graham cracker crust

In a large bowl, combine the graham cracker crumbs and melted butter. Press into a greased 13×9-inch baking dish. Bake for 10 minutes or until lightly browned, and let cool.

Step 3: Make the sugar cookie layer

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.

Step 4: Make the filling

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.

Step 5: Assemble and chill

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.

Sweet Potato Sugar Cookie Delight Variations

• Spice it up: If you love cinnamon or pumpkin pie spice, incorporate more into this dish by doubling the amount of spices added to the filling or adding 1 teaspoon of cinnamon or pumpkin spice to the cookie dough layer as well.
• Incorporate nuts: Pecans are the perfect complement to sweet potatoes. Sprinkle the top of this sweet potato cookie delight with crushed pecans for a bit of crunch.
• Add chocolate: Play with the flavor of this dish by adding mini chocolate chips to the sweet potato filling.

How to Store Sweet Potato Sugar Cookie Delight

Because this sweet potato dessert has cream cheese in the filling and a layer of whipped topping, it should be stored in the fridge. Keep it covered and chill for up to three days.

Can you make sweet potato sugar cookie delight ahead of time?

Because this recipe requires at least four hours of chill time, it’s a great make-ahead, overnight dessert. You can prep the entire sweet potato cookie delight up to two days before you plan to serve it. Alternatively, if you want to get even more of a head start, you can make the graham cracker crust and leave it covered in the fridge for up to three days before adding the remaining layers.

Sweet Potato Sugar Cookie Delight Tips

What’s the best way to roast the sweet potatoes for this recipe?

The filling for this recipe is made with a sweet potato puree, so you’ll want to bake the sweet potatoes ahead of time so they’re cooled and ready to use. Prick the sweet potatoes a few times with the tines of a fork and brush them with olive oil. Bake the sweet potatoes at 400° until tender. While you can eat sweet potato skin, this method will make it easy to remove the skin before pureeing the potatoes for the smoothest filling.

Can you use premade cookie dough for sweet potato sugar cookie delight?

The cookie layer of this sweet potato cookie delight is softer than a typical baked cookie. Because of that difference in texture, it’s best to use homemade sugar cookie dough for this recipe.

How should you serve sweet potato cookie delight?

After giving it plenty of time to chill and set in the fridge, sweet potato cookie delight should be served cold. This will offer the best flavor and texture in every slice.

How do you get clean slices of sweet potato cookie delight?

For beautiful slices, cut this sweet potato sugar cookie delight while it’s still fridge-cold. Use a sharp knife and wipe it clean with a damp cloth in between each slice for the most distinct layers.