Q1: What is the best way to cook a sweet potato to get a smooth purée?

The absolute best method, as directed in this recipe, is to roast the sweet potato whole in its skin until it is very tender. This concentrates its natural sweetness and flavor and results in a less watery purée than boiling it. Once it is roasted, the flesh will be very soft and easy to mash into a perfectly smooth consistency.r

Q2: Can I make these in a regular-sized muffin tin instead of a mini one?

Yes, you can adapt this recipe for a standard 12-cup muffin tin. You will need to press about 2 tablespoons of dough into each cup. You will also need to increase the final baking time for the filled "muffin pies" to likely 35-45 minutes .

Q3: How do I store these sweet potato pie cookies?

The finished cookies should be stored in an airtight container . They will stay fresh and delicious at room temperature for about 3 days. If you need to store them for longer, they will keep well in the refrigerator for up to a week.

Q4: Why do you bake the crumble topping separately?

This is a brilliant professional trick for the crispiest possible topping ! By baking the crumble on its own on a sheet pan, you are allowing it to toast and crisp up perfectly. If you were to sprinkle the raw crumble on top of the wet filling, it would absorb moisture from the filling as it bakes and would result in a much softer, more cake-like topping.

Q5: Can I use canned sweet potato purée to save time?

You can, but the flavor and texture will be slightly different. Canned sweet potato purée often has a higher water content, which can result in a slightly less set filling. If you do use it, be sure to buy 100% pure sweet potato purée , not "sweet potato pie mix," which is already sweetened and spiced.

The Best Adorable Sweet Potato Pie Cookies

A creative dessert that captures all the flavors of a classic sweet potato pie in a bite-sized cookie format. The recipe features three distinct components: a buttery cookie crust that is pressed into mini-muffin tins, a smooth and spiced sweet potato custard filling, and a crunchy pecan crumble topping. The cookie crusts are filled with the sweet potato mixture and baked, then the separately-baked crumble topping is pressed on top after they cool slightly.

Author: Grace
Prep Time: 35 minutes
Cook Time: 1 hour 40 minutes
Total Time: 3 hours (includes chilling and cooling time)
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the 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
For the Crust:
Nonstick cooking spray
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon 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
For the 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

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Instructions

Prepare the Sweet Potato: Preheat the oven to 350°F. Prick the sweet potato, place it on a baking sheet, and bake for 45 to 50 minutes until very tender. Let it cool, then scrape the flesh into a bowl and mash until smooth. You will need 1 cup of purée.
Make the Crust: Spray a 24-cup mini-muffin tin with cooking spray. In a medium bowl, stir together the flour, baking powder, cinnamon, nutmeg, and salt.
In a separate large bowl, beat the sugar and butter until light and fluffy. Add the egg and vanilla and beat until smooth. On low speed, add the dry ingredients and mix until a smooth dough forms.
Roll the dough into 24 (1-tablespoon size) balls. Press one ball into each muffin cup, pressing it up the sides to form a crust. Refrigerate for 30 minutes to firm up.
Make the Crumble Topping: While the crusts chill, toss all the crumble topping ingredients together in a bowl until the mixture clumps. Spread on a parchment-lined baking sheet and bake at 350°F for 15 to 20 minutes, until golden. Let cool.
Make the Filling and Bake: In a medium bowl, whisk together 1 cup of the sweet potato purée with the brown sugar, granulated sugar, egg, cream, vanilla, cinnamon, and nutmeg until smooth.
Pour the filling into the chilled cookie crusts in the muffin tin.
Bake at 350°F for 25 to 30 minutes, until the crusts are golden and the filling is set.
Let the cookies cool in the pan for 5 to 10 minutes, then remove to a wire rack. Press the cooled crumble topping onto the warm cookies and let them cool completely before serving.

Notes

This is a multi-component recipe; preparing the different parts (filling, crust, topping) can be done concurrently to save time.
Baking the sweet potato whole before mashing results in a deeper, more concentrated flavor for the filling.
The crumble topping is baked separately on a sheet pan to ensure it becomes golden and crisp.
The article references a ‘Cook’s Note’ for the flour, but the note itself is not provided.

Nutrition

Serving Size: 1 cookie
Calories: 220-280
Sugar: 18-24 g
Sodium: 100-150 mg
Fat: 12-16 g
Saturated Fat: 7-10 g
Trans Fat: 0 g
Carbohydrates: 25-30 g
Fiber: 1-2 g
Protein: 3-4 g
Cholesterol: 40-60 mg

Find it online: https://www.eatswithsoul.com/sweet-potato-pie-cookies/