Cookie Pies Recipe

By jab120638

Ingredients

• 2 large sweet potatoes, peeled and diced
• Carlini Cooking Spray
• 16 ounces Bake House creations Break ‘N Bake Sugar Cookie Dough
• 1/4 cup Baker's Corner Granulated Sugar
• 1 tablespoon Stonemill Essentials Ground Cinnamon
• 4 ounces Happy Farms Cream Cheese, room temperature
• 8 ounces Friendly Farms Whipped Topping, thawed, divided
• 24 Southern Grove Pecan Halves, toasted
• Berryhill Caramel Apple Dip*

Details

Servings 24
Preparation time 15mins
Cooking time 55mins
Adapted from tasteofhome.com

Preparation

Step 1

Preheat oven to 350°.

Place potatoes in a small saucepan and cover with water. Boil for 30 minutes or until cooked through. Drain and place in a medium bowl. Mash until smooth.

Coat a mini muffin pan with cooking spray. Place a sugar cookie square in each muffin tin and bake for 8-10 minutes or until golden brown.

Remove from oven and press down the center of the cookie to create a cup.

In a medium bowl, combine mashed sweet potatoes, sugar, cinnamon, cream cheese and half of the whipped topping.

Remove sugar cookie cups from muffin tin and place on a platter. Spoon sweet potato mixture into cooled cups and top with a dollop of whipped topping.

Place a toasted pecan half on top of each cup. Drizzle with caramel apple dip.
Yield: 24 cookie pies.