Sweet Potato Cookie Pies

By carvalhohm

Ingredients

• Cookie Cakes:
• 1 1/2 cups all-purpose flour
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1 tsp. ground nutmeg
• 1 tsp. ground cloves
• 1 cup packed brown sugar
• 1/2 cup vegetable oil
• 15 oz. mashed sweet potatoes (about 1 1/2 medium sweet potatoes)
• 1 large egg
• 1 tsp. vanilla extract
• Pecans:
• 2 tbsp. packed brown sugar
• 1/2 tbsp. water
• 1/2 cup chopped pecans
• Dash of salt
• Cream Cheese Filling:
• 6 oz. cream cheese at room temp.
• 6 tbsp. softened butter
• 1 1/2 cups powdered sugar
• 1 tsp. vanilla extract
• Dash of salt

Preparation

Step 1

*+Cookie Cakes:+*
Preheat oven to 350 degrees. Line 2 baking sheet with parchment paper.

Blend together flour, baking powder, baking soda, salt, and spices in mixing bowl.

In separate bowl blend together sugar, oil, sweet potato, egg, and vanilla.

Add flour mixture to sugar mixture and blend till well combined.

Using 1 ounce ice cream scoop, drop batter in mounds onto lined cookie trays about 2 inches apart.

Bake for 12 to 18 inches. Transfer cookie cakes to cooling racks.

Leave oven on to bake pecans.

*+Pecans:+*
Line baking sheet with parchment paper.

Stir together sugar, salt, and wafer in saucepan over medium heat. When sugar dissolves completely, bring to a boil and add in pecans.

Spread pecan mixture on lined cookie sheet and bake for 10 min.

Let pecans cool completely and then coarsely chop.

*+Filling:+*
Whip together cream cheese, butter, and salt in mixer until smooth.

Add powdered sugar and vanilla extract and mix on low till smooth.

Chill filling in fridge for 45 min. so it can hold its shape when spreading.

*+Assembly:+*
Spread 1 tbsp. filling on each flat side of half the cookie cakes.

Sprinkle pecans on top of filling.

Top with other half of cookie pie.

Chill till ready to serve.