Description
Indulge in the delightful combination of sweet potato and cheesecake with these soft and flavorful cookies. Perfect for fall or anytime you’re craving a unique treat!
Ingredients
Scale
Sweet Potato Cookie Dough:
- 1/2 cup mashed cooked sweet potato (cooled)
- 1/2 cup unsalted butter (softened)
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
Cheesecake Filling:
- 4 ounces cream cheese (softened)
- 2 tablespoons powdered sugar
- 1/4 teaspoon vanilla extract
Instructions
- Sweet Potato Cookie Dough: In a mixing bowl, beat together sweet potato, butter, brown sugar, and granulated sugar until creamy. Add egg and vanilla, mix well. In a separate bowl, whisk flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Gradually add dry ingredients to wet mixture, mix until dough forms. Chill for 30 minutes.
- Cheesecake Filling: Beat cream cheese, powdered sugar, and vanilla until smooth. Freeze in small mounds.
- Preheat oven to 350°F. Flatten cookie dough, place frozen cheesecake dollop in the center, seal dough around it. Bake for 10–12 minutes. Cool and enjoy!
Notes
- For extra flavor, try adding chopped pecans or a touch of maple extract to the dough.
- Store cookies in the fridge for a cheesecake-like texture or at room temperature for a softer cookie.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
