Sweet Potato Cheesecake Cookies (Print Version)
# Ingredients:
→ Sweet Potato Cookies
01 -
1/2 cup mashed sweet potatoes (about 1 medium sweet potato)
02 -
1 cup all-purpose flour
03 -
1/2 teaspoon baking soda
04 -
1/2 teaspoon ground cinnamon
05 -
1/4 teaspoon ground nutmeg
06 -
1/4 teaspoon salt
07 -
1/2 cup unsalted butter, softened
08 -
1/4 cup granulated sugar
09 -
1/4 cup brown sugar, packed
10 -
1 large egg
11 -
1 teaspoon vanilla extract
→ Cheesecake Filling
12 -
8 oz cream cheese, softened
13 -
1/4 cup powdered sugar
14 -
1/2 teaspoon vanilla extract
15 -
1/4 cup heavy cream
# Instructions:
01 -
Peel and dice the sweet potato. Cook by boiling or roasting until soft. Mash until smooth and set aside to cool.
02 -
In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. In a separate large bowl, cream the softened butter with granulated sugar and brown sugar until light and fluffy. Add the egg, mashed sweet potatoes, and vanilla extract to the butter mixture, and mix until smooth. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Chill the dough in the refrigerator for about 30 minutes.
03 -
In a medium bowl, beat together the cream cheese, powdered sugar, and vanilla extract until smooth. Add heavy cream and mix until creamy and well combined.
04 -
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop tablespoon-sized portions of cookie dough and roll them into balls. Flatten each ball slightly with your hand or the bottom of a glass. Spoon a small amount of cheesecake filling in the center of each cookie dough disc. Place another flattened cookie dough disc on top to form a sandwich, gently pressing the edges together to seal.
05 -
Bake the cookies in the preheated oven for 12-15 minutes or until the edges are golden brown. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.