Sweet Potato Sugar Cookie Delight

Total Time Prep: 45 min. Bake: 20 min. + cooling
Yield 24 servings
Test Kitchen Approved
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.

Ingredients

  • 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

Directions

  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, 1-2 minutes. Press into a layer on top of graham cracker crust. Bake another 8 minutes; let cool.
  5. Beat cream cheese until smooth, 2-3 minutes. Beat in vanilla pudding and milk until incorporated, 1-2 minutes. Beat in sweet potato mixture until smooth and well-incorporated, 1-2 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.

Nutrition Facts

1 serving: 321 calories, 16g fat (11g saturated fat), 33mg cholesterol, 353mg sodium, 39g carbohydrate (22g sugars, 1g fiber), 3g protein.

I made a mashed sweet potato casserole for a side dish, and the next day, I realized that the leftovers tasted even better right out of the fridge cold. That's when I decided I could maybe make a really tasty dessert out of it. So, I mixed some ideas from my other recipes for pumpkin desserts together, and that's how this dessert was born! —Rhonda Van Donge, Sioux Center, Iowa
Recipe Creator

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