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Cookie Pies

 Cookie Pies
A sugar cookie crust with sweet potato filling, topped with pecans and caramel. Recipe Courtesy of Chef Alyssa, ALDI Test Kitchen
24 ServingsPrep: 15 min. Cook: 40 min.


  • 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*


  • Preheat oven to 350°.
  • 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.
  • 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.
  • Remove from oven and press down the center of the cookie to create a
  • cup.
  • In a medium bowl, combine mashed sweet potatoes, sugar, cinnamon,

2 of 2

Cookie Pies (continued)

Directions (continued)

  • cream cheese and half of the whipped topping.
  • 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.
  • Place a toasted pecan half on top of each cup. Drizzle with caramel
  • apple dip. Yield: 24 cookie pies.
*These are Seasonal items that are only in stores for a limited time and may no longer be available.