Description
Especially delicious over the holidays. I make these year round.
Ingredients
- 4 whole Sweet Potatoes, Peeled, Cubed Small
- 1-½ teaspoon Cinnamon
- 2 pinches Nutmeg
- 2 Tablespoons Brown Sugar
- 2 dashes Pure Vanilla Extract
- All Purpose Flour For Dusting
- 8 ounces, weight Refrigerated Sugar Cookie Dough (I Use Pillsbury Brand)
- 4 Tablespoons (cold) Sweet Cream Butter
- 1 cup Pecans, Chopped
- Whipped Cream Topping, For Serving (optional)
Preparation
Preheat oven to 400ºF.
Put cubed sweet potatoes into boiling water and cook 15 minutes. Drain and place into a food processor, pulse several times. Add cinnamon, nutmeg, brown sugar, vanilla, and run processor until mixture is pureed.
Dust work surface with flour lightly and roll out sugar cookie dough. Place on a nonstick baking sheet pan, pierce the dough with a fork a few times on the bottom. Add sweet potato puree and smooth out with a spatula, leaving a 1/2-inch border exposed around the dough.
In a small bowl, add cold butter and chopped pecans, stir to mix (it’ll be crumbly). Spread evenly across top of sweet potato mixture and place into the hot oven on the middle rack. Bake 12 minutes or until cookie dough is a light golden color. Remove from oven and allow to cool down. Cut into your desired sized bars.
Add whipped cream on top, if desired, when serving. We just love these!
