SPICED SWEET POTATO SANDWICH COOKIES

Spiced Sweet Potato Sandwich Cookies image

These sandwich cookies have quite a little kick! The cayenne and pumpkin pie spices really shine. The moist, cakey cookie is loaded with sweet potato flavor that really complements the creamy salted caramel frosting. It's a delightful surprise how well the flavors work together in this yummy cookie.

Provided by V Seward

Categories Cookies

Time 1h

Number Of Ingredients 17

Ingredients

1 c butter, softened
3/4 c confectioners' sugar (powdered sugar)
2 tsp vanilla extract
3/4 can(s) sweet potatoes, whole canned, pureed (1 lb. 13 oz. can)
2 1/2 c all-purpose flour
1/4 tsp baking powder
1/4 tsp salt
1 tsp nutmeg, freshly grated
1 1/2 tsp pumpkin pie spices
1/2 tsp cardamon, ground
1/4 tsp cayenne pepper
CARAMEL CREAM FILLING (2 3/4 CUP)
1 1/4 c confectioners' sugar
1/4 tsp salt
3/4 c plus 2 tbsp heavy whipping cream, chilled
1/2 c butter, softened
3 Tbsp caramel ice cream topping

Steps:

1. In a large bowl, beat butter at medium speed with an electric mixer until creamy.
2. Gradually add sugar, beating until smooth.
3. Beat in vanilla and sweet potato.
4. In a medium bowl, whisk together flour, baking powder, salt, nutmeg, pumpkin pie spice, cardamom, and cayenne.
5. Gradually add flour mixture to butter mixture.
6. Beating at low speed until combined.
7. Divide dough in half; flatten each into a disk.
8. Roll each disk to ¼-inch thickness between 2 sheets of wax paper. Refrigerate until firm, about 20 minutes.
9. Preheat oven to 350°. Line 2 baking sheets with parchment paper.
10. Working with one portion of dough at a time, remove top piece of wax paper; cut with a 2-inch round cutter.
11. Place cookies 1 inch apart on prepared baking sheets.
12. Bake until edges are golden, 12 to 14 minutes. Cool on baking sheets 1 minute.
13. Transfer to wire racks and cool completely.
14. CARAMEL CREAM FILLING - MAKES ABOUT 2¾ CUPS
15. In the work bowl of a food processor combine sugar, salt, cream, butter, and ice cream topping.
16. Process until thickened slightly.
17. Will look clumpy before creamy.
18. Transfer mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat until light and fluffy, stopping occasionally to scrape down the sides of bowl, about 15 minutes. Do not overmix.
19. Transfer filling to a pastry bag fitted with a large round or star tip. Pipe about 2-3 teaspoons Caramel Cream Filling onto half of cookies.
20. Top with remaining cookies. Serve immediately.
21. Chef's Note: While these cookies can be baked up to 1 day in advance, do not fill them until ready to serve. (You can also refrigerate half the cookies that have the cream filling for about 10 minutes to firm before placing the top cookie on.)