Pecan Cream Sweet Potato Sandwich Cookies
Prep Time 10 minutes
Servings 20 cookies

Pecan Cream Sweet Potato Sandwich Cookies

A soft sweet potato cookie is brought together with a pecan cream that will satisfy your sweet tooth and serve as a great treat for any occasion.

Fit And Healthy

Nutrition Info Per Serving


  • 1 cup salted butter, softened
  • 1/4 cup mashed Bruce's Yams
  • 1/2 cup light brown sugar
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla
  • 1 large egg
  • 2 1/4 cups all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1/3 cup heavy whipping cream
  • 1 Tablespoon powdered sugar
  • 6 ounces cream cheese, softened
  • 2 Tablespoons light brown sugar
  • 1 Tablespoon maple syrup
  • 1/2 teaspoon vanilla extract
  • 1/4 cup finely chopped pecans

Steps to Prepare

  1. Preheat oven to 350 degrees F.
  2. In a large bowl, beat together butter, Bruce's Yams, brown sugar, powdered sugar, vanilla and egg until smooth. Stir in flour, pumpkin pie spice, baking powder and salt until well incorporated.
  3. Shape into Tablespoon-sized balls and place on baking sheet 2 inches apart. Flatten slightly with the bottom of a glass. Bake for 9 to 10 minutes. Transfer to wire rack to cool completely.
  4. In a small bowl and using an electric hand mixer, beat heavy whipping cream and powdered sugar until stiff peaks form.
  5. In a separate bowl, cream together cream cheese, brown sugar, maple syrup and vanilla extract until smooth. Fold in the whipping cream and pecans.
  6. Spoon 1 Tablespoon of pecan cream on bottom of half of the cooled cookies and top with another cookie. Enjoy!