Even if you love sweet potato desserts, this sweet potato sugar cookie delight recipe is likely one you’ve never tried before! To start, we layer a soft and sweet sugar cookie dough on top of a buttery graham cracker crust. Then comes the highlight of this dish: a fluffy and rich sweet potato filling made with sweet potato puree, cream cheese and vanilla pudding. A layer of fluffy, ethereal Cool Whip tops the layered dessert.

Serve this sweet potato sugar cookie delight after a fall dinner party, or add it to your Thanksgiving menu. Either way it’s sure to impress as a creative fall dessert option that highlights the sweet orange tuber in a new way.

Ingredients for Sweet Potato Sugar Cookie Delight

• Sweet potatoes: Sweet potatoes are the key to this layered treat, providing a rich, creamy texture and tasty flavor. Choose sweet potatoes vs. yams for the best dessert.
• Brown sugar: Add 2 tablespoons brown sugar to the sweet potato puree to enhance the natural sweetness of the potatoes and add a slight molasses flavor. You can choose to use either light brown or dark brown sugar.
• Cinnamon: Ground cinnamon is incorporated into the sweet potato puree and sprinkled on top of the whipped topping for the ideal garnish.
• Pumpkin pie spice: A small amount of pumpkin pie spice livens up the flavor of the sweet potatoes in this dish.
• Salt: Just a touch of salt helps balance the sweetness in both the filling and the cookie dough layer.
• Graham crackers: The first layer of this dessert is a graham cracker crust. You can use graham crackers and pulse them in a food processor to form crumbs, or you can purchase graham cracker crumbs in the baking aisle.
• Butter: Melted butter helps bind the ingredients together in this recipe. It’s incorporated into both the graham cracker crust and the cookie dough.
• All-purpose flour: Flour provides structure to the cookie dough to create a proper texture.
• Granulated sugar: The classic sweetener works its magic in the cookie dough layer.
• Baking soda and baking powder: Both baking soda and baking powder are added to the cookie dough mixture to help it rise while baking.
• Milk: Incorporate a small amount of milk into the cookie dough layer for moisture. Milk is also mixed with the instant vanilla pudding to make the filling. We used whole milk for this recipe, but you can swap in 2% milk if desired.
• Vanilla extract: Vanilla extract is key to enhancing many baked goods. Here, it’s incorporated into the cookie dough layer for excellent flavor.
• Cream cheese: The combination of sweet potato puree and cream cheese serves as the base for the filling. For the smoothest texture, use softened cream cheese to prevent lumps.
• Instant vanilla pudding mix: Incorporate the vanilla pudding mix to add flavor and thicken the filling. This recipe uses instant pudding mix rather than cook-and-serve pudding.
• Frozen whipped topping: A tub of thawed frozen whipped topping serves double duty in this recipe: Fold it into the filling for a fluffy texture, and then use it on top to finish the dessert.

Taste of Home