Mini Cookie Pies – a delicious recipe with spray, sweet potatoes, sugar, ground cinnamon, pecan, Caramel ice cream topping. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350.
2
Place potatoes in a small saucepan and cover with water.
3
Boil for 30 minutes or until cooked through.
4
Drain and place in a medium bowl.
5
Mash until smooth.
6
Coat a mini muffin pan with cooking spray.
7
Place a sugar cookie square in each muffin tin and bake for 8 to 10 minutes or until golden brown.
8
Remove from oven and press down the center of each cookie to create a cup.
9
In a medium bowl, combine mashed sweet potatoes, sugar, cinnamon, cream cheese and half of the whipped topping.
10
Remove sugar cookie cups from muffin tin and place on a platter.
11
Spoon sweet potato mixture into cooled cups and top with a dollop of whipped topping.
12
Place a toasted pecan half on top of each cup.
13
Drizzle with caramel ice cream topping.
4527
kcal
Calories
451
g
Fat
136
g
Carbs
57
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 Cooking spray, 2 large sweet potatoes, peeled and diced, 1/4 cup sugar, 1 tbsp ground cinnamon, and more.
Yes, Mini Cookie Pies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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