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Cookie Pies Recipe

Cookie Pies Recipe

A sugar cookie crust with sweet potato filling, topped with pecans and caramel. Recipe Courtesy of Chef Alyssa, ALDI Test Kitchen
TOTAL TIME: 55 min. YIELD:24 servings


  • 2 large sweet potatoes, peeled and diced
  • Carlini Cooking Spray
  • 16 ounces Bake House creations Break ‘N Bake Sugar Cookie Dough
  • 1/4 cup Baker's Corner Granulated Sugar
  • 1 tablespoon Stonemill Essentials Ground Cinnamon
  • 4 ounces Happy Farms Cream Cheese, room temperature
  • 8 ounces Friendly Farms Whipped Topping, thawed, divided
  • 24 Southern Grove Pecan Halves, toasted
  • Berryhill Caramel Apple Dip*


  • 1. Preheat oven to 350°.
  • 2. Place potatoes in a small saucepan and cover with water. Boil for 30 minutes or until cooked through. Drain and place in a medium bowl. Mash until smooth.
  • 3. Coat a mini muffin pan with cooking spray. Place a sugar cookie square in each muffin tin and bake for 8-10 minutes or until golden brown.
  • 4. Remove from oven and press down the center of the cookie to create a cup.
  • 5. In a medium bowl, combine mashed sweet potatoes, sugar, cinnamon, cream cheese and half of the whipped topping.
  • 6. Remove sugar cookie cups from muffin tin and place on a platter. Spoon sweet potato mixture into cooled cups and top with a dollop of whipped topping.
  • 7. Place a toasted pecan half on top of each cup. Drizzle with caramel apple dip. Yield: 24 cookie pies.