Sweet Potato Pie Cookies
- Level: Intermediate
- Yield: 24 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 180
- Total Fat
- 10
- Saturated Fat
- 5
- Carbohydrates
- 22
- Dietary Fiber
- 1
- Sugar
- 11
- Protein
- 2
- Cholesterol
- 36
- Sodium
- 79
- Total: 3 hr (includes cooling time)
- Active: 35 min
Ingredients
Filling:
1 large sweet potato
1/4 cup light brown sugar
2 tablespoons granulated sugar
1 large egg
1/4 cup heavy cream
1/2 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Crust:
Nonstick cooking spray
1 3/4 cups all-purpose flour (see Cook’s Note)
1/2 teaspoon baking powder
1/2 ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon kosher salt
2/3 cup granulated sugar
10 tablespoons unsalted butter, at room temperature
1 large egg
1 teaspoon pure vanilla extract
Crumble Topping:
1/2 cup all-purpose flour
1/3 cup chopped pecans
1/4 cup light brown sugar
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon ground nutmeg
4 tablespoons unsalted butter, melted and cooled
Directions
- For the filling: Preheat the oven to 350 degrees F. Prick the sweet potato in several places and place it on a baking sheet. Bake until very tender, 45 to 50 minutes. Let cool. Scrape the flesh into a bowl and mash until smooth. Measure out 1 cup purée; reserve the remaining purée for another use.
- Place the 1 cup sweet potato purée in a medium bowl. Add the brown sugar, granulated sugar, egg, cream, vanilla, cinnamon and nutmeg and whisk until smooth. Set aside.
- Meanwhile, for the crust: Spray a 24-cup mini-muffin tin with cooking spray. Stir together the flour, baking powder, cinnamon, nutmeg and salt in a medium bowl. Combine the granulated sugar and butter in a mixer fitted with the paddle attachment. Beat on high until light and fluffy, 1 to 2 minutes. Scrape down the sides of the bowl and add the egg and vanilla. Beat until smooth. Add the dry ingredients and beat on low just until combined to form a smooth dough.
- Roll the dough into 24 (1-tablespoon size) balls. Press a ball into each muffin cup, covering the sides and bottoms to make cookie crusts. Refrigerate to firm up the crusts, about 30 minutes.
- While the crusts chill, make the crumble topping: Toss the flour, pecans, brown sugar, granulated sugar, cinnamon, salt and nutmeg together in a bowl. Drizzle with the melted butter and toss well with a fork until the mixture clumps together with some crumbs and some larger clumps. Spread on a parchment-lined baking sheet and bake at 350 degrees F until golden and crisp, 15 to 20 minutes. Let cool.
- Pour the filling into the chilled cookie crusts and bake at 350 degrees F until the crusts are golden and the filling is set, 25 to 30 minutes.
- Let the cookies sit in the pan until cool enough to handle, 5 to 10 minutes. Remove from the pan and place on a wire rack. Press the cooled crumble topping onto the cookies and let cool before serving.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)