Sweet Potato Cream Cheese Delight Cookies Indulge in these delightful cookies filled with a creamy sweet potato cheesecake mixture, perfect for any occasion. The soft spiced cookies complement the rich filling beautifully, creating a unique treat. Ingredients: For the sweet potato cheesecake filling: 1/2 cup cooked sweet potato, mashed (about 1 medium sweet potato) 8 oz cream cheese, softened 1/4 cup powdered sugar 1/4 teaspoon ground cinnamon 1/4 teaspoon vanilla extract 1 tablespoon heavy cream (optional, for a smoother texture) For the cookie dough: 1 1/2 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon salt 1/2 cup unsalted butter, softened 3/4 cup granulated sugar 1/2 cup brown sugar, packed 1 large egg 1 teaspoon vanilla extract Directions: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat. In a medium bowl, combine the mashed sweet potato, cream cheese, powdered sugar, cinnamon, vanilla extract, and heavy cream (if using). Mix until smooth and creamy. Set aside. In another medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Add the egg and vanilla extract to the butter mixture, mixing until fully combined. Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms. Take a tablespoon of cookie dough and flatten it slightly in your hands. Place about 1-2 teaspoons of the sweet potato cheesecake filling in the center of the dough. Flatten another tablespoon of dough and place it on top of the filling. Seal the edges of the dough around the filling to encase it completely. Place the stuffed cookie dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies are golden brown. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Once cooled, serve and enjoy the delightful combination of soft, spiced cookies with a creamy sweet potato cheesecake filling!
