Sweet and savory ingredients mix together all the time, creating a ton of delicious flavors. (Chocolate and pretzels, anyone?) But now and then we’ll find a combination that shocks even us—as is the case with these cookies. The decadent sandwiches feature rich chocolate, dreamy caramel and…sweet potatoes! Yes, you read that right. Here’s how to make the funky treat.
Wait…why sweet potato?
In this recipe, both canned and fresh spuds will work, but we prefer the latter. Also, make sure you use plain ol’ sweet potato—not a mashed version with added ingredients.
How to Make Jamaican Chocolate Sweet Potato Cookies
This contest-winning recipe comes to us from Noelle Myers of North Dakota. It yields about 2-1/2 dozen sandwich cookies.
For the cookies:
- 2/3 cup chocolate chunks
- 1/2 cup butter, softened
- 1/2 cup confectioners’ sugar
- 1/2 cup mashed sweet potatoes
- 1 teaspoon minced fresh ginger root
- 1/2 teaspoon vanilla extract (You can make your own!)
- 1-1/4 cups all-purpose flour
- 1/4 cup cornstarch
- 2 tablespoons baking cocoa
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
For the filling:
- 2/3 cup whipped cream cheese
- 1/3 cup dulce de leche
- 2 tablespoons sweetened condensed milk
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 1/8 teaspoon salt
For the coating:
- 3/4 cup chocolate chunks
Step 1: Get Ready
Before you start making the dough, you’ll want to take care of a few basic tasks. Preheat your oven to 375 degrees. Then, line a few baking sheets with parchment paper. If you’re feeling ambitious, you can also pre-measure out your ingredients. This technique, called mise en place, takes a bit of time upfront but will make your overall baking experience go more smoothly. (While you’re at it, check out some of the other tips we learned in culinary school).
Step 2: Prep the Wet Ingredients
To make your dough, start be melting 2/3 cup of the chocolate chunks in the microwave. Stir until smooth, then cool slightly. In a large bowl, cream together the butter and confectioners’ sugar until light and fluffy, then beat in the sweet potatoes, cooled chocolate, ginger and vanilla. By the way, this is the right way to measure dry and wet ingredients.
Step 3: Combine the Dry Ingredients
For the dry ingredients, whisk together the flour, cornstarch, baking cocoa, baking powder, baking soda and ¼ teaspoon of salt in a separate bowl. Gradually beat the dry ingredients into the creamed butter and chocolate mixture.
Step 4: Shape and Bake
To form the cookies, shape dough into 3/4-inch balls. Place on the lined baking sheets, 2-1/2 inches apart, and flatten slightly with the bottom of a glass dipped in confectioners’ sugar. Bake (this is the best oven rack position) until the edges are firm—about 8-10 minutes. Remove cookies from pans and cool completely on a wire rack.
Step 5: Assemble the Filling
While the cookies are cooling, whisk together the cream cheese, dulce de leche, sweetened condensed milk, cinnamon, allspice and salt. Stir until smooth.
Step 6: Make a Sandwich
Then, spread the filling on the bottoms of half of the cookies. Cover with a remaining cookie, creating a sandwich.
Step 7: Coat and Cool
For the chocolate coating, microwave the remaining chocolate chunks and stir until smooth. If you’re a fan of chocolate-dipped treats, consider investing in our Test Kitchen’s favorite candy melter from Wilton ($42) which keeps chocolate the proper temp.
Dip each sandwich cookie halfway into the chocolate, then place on parchment or waxed paper while the chocolate sets. Once firm, store cookies in an airtight container in the refrigerator—placing a layer of waxed paper between each layer. Enjoy!
If your sweet tooth still isn’t satisfied, check out more of our most decadent chocolate desserts.
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