Two delectable soft cookies—made with sweet potato in the dough and coated in cinnamon sugar—enclose a luscious Cream Cheese Frosting to fashion the ultimate harvest confection. Pictured with Maple-Pecan Blondies.
Sweet Potato–Snickerdoodle Sandwich Cookies
Serves: 15
Ingredients
- ½ cup unsalted butter, softened
- ½ cup plus 6 tablespoons granulated sugar, divided
- ¼ cup firmly packed light brown sugar
- ¼ cup mashed peeled roasted sweet potato, room temperature
- 1 large egg yolk, room temperature
- ¾ teaspoon vanilla extract
- 1¼ cups plus 2 tablespoons all-purpose flour
- ¾ teaspoon ground cinnamon, divided
- ¾ teaspoon cream of tartar
- ¾ teaspoon fine sea salt
- ½ teaspoon baking soda Cream Cheese Frosting (recipe follows)
Instructions
- Preheat oven to 375°. Line 3 rimmed baking sheets with parchment paper.
- In a medium bowl, beat together butter, ½ cup plus 2 tablespoons granulated sugar, and brown sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Beat in sweet potato, egg yolk, and vanilla extract.
- In another medium bowl, whisk together flour, ¼ teaspoon cinnamon, cream of tartar, salt, and baking soda. With mixer at low speed, gradually beat flour mixture into butter mixture.
- In a separate medium bowl, stir together remaining ¼ cup granulated sugar and remaining ½ teaspoon cinnamon. Reserve some of cinnamon-sugar mixture in a separate bowl.
- Using a levered 1-tablespoon scoop, portion dough, scraping excess on edges of bowl, and roll into smooth balls. Toss in cinnamon-sugar mixture until well coated. Place 2 inches apart on prepared baking sheets.
- Bake, a batch at a time, until edges are lightly golden brown, 8 to 10 minutes. Let cool on baking sheets for 5 minutes. Sprinkle cookies with a bit of remaining cinnamon-sugar mixture. Remove from pan, and let cool completely on wire racks.
- Place Cream Cheese Frosting in a piping bag fitted with a large star tip (Ateco #822). Pipe approximately 1 tablespoon frosting onto flat sides of half of cookies. Top each with a remaining cookie, flat side down. Serve immediately, or place in an airtight container, refrigerate, and serve within 2 hours for best texture.
Notes
KITCHEN TIP: To roast sweet potato, pierce it twice with a sharp knife. Bake at 425° until very tender, 45 to 50 minutes.
Cream Cheese Frosting
Serves: 1¼ cups
Six ingredients combine in this simple yet oh-so scrumptious filling for our sandwich cookies.
Ingredients
- 4 ounces cream cheese, softened
- ¼ cup unsalted butter, softened
- ½ teaspoon fresh orange zest
- 2 cups confectioners’ sugar, sifted
- ½ teaspoon vanilla extract
- ⅛ teaspoon fine sea salt
Instructions
- In a large bowl, beat together cream cheese and butter with a mixer at medium speed until smooth, stopping to scrape sides of bowl. Beat in orange zest.
- Gradually beat in sugar until fluffy. Beat in vanilla extract and salt. Use immediately.
