SR Spiced Sweet Potato Sandwich Cookies with Caramel Cream

Spiced Sweet Potato Sandwich Cookies with Caramel Cream



1  cup butter, softened 
¾  cup confectioners' sugar 
2   teaspoons vanilla extract 
¾  cup canned sweet potato, puréed 
2½  cups all-purpose flour 
¼  teaspoon baking powder 
¼  teaspoon salt 
1  teaspoon freshly grated nutmeg 
1½  teaspoons pumpkin pie spice 
½  teaspoon ground cardamom
¼  teaspoon cayenne pepper
Caramel Cream Filling, recipe follows


1. In a large bowl, beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating until smooth. Beat in vanilla and sweet potato. 
2. In a medium bowl, whisk together flour, baking powder, salt, nutmeg, pumpkin pie spice, cardamom, and cayenne. Gradually add flour mixture to butter mixture, beating at low speed until combined. 
3. Divide dough in half; flatten each into a disk. Roll each disk to ¼-inch thickness between 2 sheets of wax paper. Refrigerate until firm, about 20 minutes.
4. Preheat oven to 350°. Line 2 baking sheets with parchment paper.
5. Working with one portion of dough at a time, remove top piece of wax paper; cut with a 2-inch round cutter. Place cookies 1 inch apart on prepared baking sheets. 
6. Bake until edges are golden, 12 to 14 minutes. Cool on baking sheets 1 minute; transfer to wire racks and cool completely.
7. Using a pastry bag fitted with a large round tip, pipe about 2 teaspoons Caramel Cream Filling onto half of cookies. Top with remaining cookies. Serve immediately.


Caramel Cream Filling
Makes about 2¾ cups

1¼      cups confectioners’ sugar
¼       teaspoon salt
¾       cup plus 2 tablespoons chilled heavy whipping cream
½       cup butter, softened
3        tablespoons prepared caramel 
ice cream topping

1. In the work bowl of a food processor combine sugar, salt, cream, butter, and ice cream topping. Process until 
thickened slightly.
2. 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 over mix. 
3. Transfer filling to a pastry bag fitted with a large round tip.

Credits:  Valonda Seward

Serving Size: 2.5 dozen cookies