Sweet Potato Cheesecake Cookies Recipe

Introduction:

Sweet potato has long been a beloved ingredient in many cuisines, particularly in the Southern U.S. It’s known for its natural sweetness, creamy texture, and versatility in both savory and sweet dishes. In recent years, sweet potato has made its way into unexpected treats like cookies, pies, and even cakes. The Sweet Potato Cheesecake Cookies marry the richness of sweet potatoes with the creamy indulgence of cheesecake, creating a cookie that’s both comforting and decadent.

This recipe blends the natural flavor of sweet potato with the tangy creaminess of a cheesecake filling, creating a unique cookie that’s perfect for fall, holiday gatherings, or any time you’re craving a warm, spiced treat. These cookies are soft and pillowy with a cheesecake swirl in the center, making them the perfect combination of textures and flavors.

Ingredients:

For the Sweet Potato Cookies:

1/2 cup mashed sweet potatoes (about 1 medium sweet potato)
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg (optional, but recommended)
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/4 cup granulated sugar
1/4 cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract

For the Cheesecake Filling:

4 oz cream cheese, softened
2 tablespoons powdered sugar
1/4 teaspoon vanilla extract
1 tablespoon all-purpose flour (to help thicken)

Instructions:

Step 1: Prepare the Sweet Potato

Start by baking or boiling the sweet potato until soft (about 40-50 minutes in the oven at 400°F or 20-25 minutes on the stovetop). Let it cool, then peel and mash the potato until smooth. Measure out 1/2 cup of mashed sweet potato.

Step 2: Make the Cheesecake Filling

In a small bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth. Add the tablespoon of flour to thicken it just a bit. Set the mixture aside while you prepare the cookie dough.

Step 3: Prepare the Cookie Dough

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set this aside.
In a separate large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 3-4 minutes).
Add the egg and vanilla extract to the butter-sugar mixture, beating well until fully incorporated.
Add the mashed sweet potato to the butter mixture and stir until combined.
Gradually add the dry ingredients into the wet mixture and mix until the dough comes together.

Step 4: Form the Cookies

Use a tablespoon or small cookie scoop to drop spoonfuls of the sweet potato cookie dough onto the prepared baking sheet. Flatten each dough ball slightly with your fingers or a spoon to create a small disc.

Step 5: Add the Cheesecake Filling

Take about 1 teaspoon of the cheesecake filling and place it in the center of each flattened cookie dough disc. Gently spread it out, but don’t let it spill over the edges.

Step 6: Bake the Cookies

Bake the cookies in the preheated oven for about 12-15 minutes, or until the edges are lightly golden brown and the cookies are set. The cheesecake filling should stay soft and slightly gooey in the center.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Step 7: Serve and Enjoy

Once cooled, enjoy these warm and gooey sweet potato cheesecake cookies with a glass of milk or a cup of coffee!

Methods:

Baking the Sweet Potato: Baking or boiling the sweet potato ahead of time is crucial to getting the right texture for your cookies. Boiling is faster, but baking brings out the sweetness more intensely.
Cheesecake Filling: The thickened cheesecake filling gives these cookies a rich, creamy center that pairs wonderfully with the spiced sweet potato dough. Be sure to use softened cream cheese for the smoothest texture.
Shaping and Assembling the Cookies: Make sure to flatten the cookie dough before adding the cheesecake filling so that the filling doesn’t spill over the edges during baking. A gentle swirl effect is ideal!

History of Sweet Potato in Desserts:

Sweet potato is native to the Americas, and its use in desserts dates back to early Native American cuisine, where it was often combined with spices like cinnamon and nutmeg. However, it wasn’t until the 19th century that sweet potatoes began to show up in more formalized desserts, especially with the popularity of sweet potato pie in the Southern U.S. Over time, the versatility of sweet potatoes has expanded, and they’ve become a popular ingredient in pies, cakes, cookies, and even ice cream. Combining sweet potato with cream cheese, as in this recipe, is a nod to the classic sweet potato casserole, often topped with marshmallows or streusel, and adds an extra layer of richness and texture.

Conclusion:

Sweet Potato Cheesecake Cookies offer a delightful twist on classic fall flavors, blending the earthy sweetness of sweet potatoes with the creamy, tangy cheesecake filling. They’re a perfect treat for those who love cozy, spiced desserts with a touch of decadence. Whether you’re looking for something to serve at a holiday gathering, share with loved ones, or just enjoy as an afternoon snack, these cookies are sure to become a new favorite in your baking repertoire.

Cookie Lovers’ Reactions:

If you’re a lover of both sweet potato and cheesecake, these cookies are a match made in heaven. The slight tanginess of the cream cheese balances perfectly with the natural sweetness of the potato. And for anyone who adores soft, chewy cookies with a rich filling, these cookies will be a total hit. Serve them to your friends and family, and prepare for the compliments to roll in!