Subj : T.O.H. Daily Recipe - 76
To   : All
From : Dave Drum
Date : Tue Oct 21 2025 01:36 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sweet Potato Sugar Cookie Delight
 Categories: Potatoes, Cookies, Cheese, Dairy, Spices
      Yield: 24 servings
 
      2 md Sweet potatoes; baked,
           - peeled
      2 tb (packed) brown sugar
      1 ts Ground cinnamon
    1/4 ts Pumpkin pie spice
      1 pn Salt

MMMMM--------------------GRAHAM CRACKER CRUST-------------------------
      2 c  Graham cracker crumbs
      8 tb Butter; melted

MMMMM------------------------COOKIE DOUGH-----------------------------
  2 1/2 c  A-P flour
    3/4 c  Sugar
  1 1/4 ts Baking soda
    3/4 ts Baking powder
    3/4 ts Salt
    3/4 c  Butter; melted
    1/4 c  Whole milk
  1 1/2 ts Vanilla extract

MMMMM--------------------------FILLING-------------------------------
      8 oz Cream cheese; softened
6 13/16 oz (2 boxes) instant vanilla
           - pudding mix
    1/2 c  Whole milk
     16 oz Tub whipped topping; thawed,
           - divided
           Ground cinnamon; garnish
 
  Set oven @ 350ºF/175ºC.
  
  Place sweet potatoes, brown sugar, cinnamon, pumpkin pie
  spice and salt in a food processor; puree until very
  smooth. Set aside to cool.
  
  In a large bowl, combine graham cracker crumbs and
  melted butter. Press into a greased 13x9-in. baking
  dish. Bake 10 minutes or until lightly browned; let
  cool.
  
  Meanwhile, in a large bowl, whisk together flour, sugar,
  baking soda, baking powder and salt. Beat in melted
  butter, milk and vanilla extract until a sticky dough
  forms, 1-2 minutes. Press into a layer on top of graham
  cracker crust. Bake another 8 minutes; let cool.
  
  Beat cream cheese until smooth, 2-3 minutes. Beat in
  vanilla pudding and milk until incorporated, 1-2
  minutes. Beat in sweet potato mixture until smooth and
  well-incorporated, 1-2 minutes. Fold in half the whipped
  topping. Spread over the cooled cookie dough layer.
  Spread the remaining whipped topping on top. Sprinkle
  with cinnamon. Refrigerate at least 4 hours or
  overnight.
  
  Rhonda Van Donge, Sioux Center, Iowa
  
  Makes: 24 servings
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "You have to know how to accept rejection and reject acceptance"Ray
radbury
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