Ingredients:
For the Sweet Potato Filling:
1 cup mashed sweet potatoes (baked and mashed)
1/4 cup brown sugar
1/4 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp allspice
1/4 tsp vanilla extract
For the Cheesecake Filling:
8 oz (225 g) cream cheese (softened)
1/4 cup powdered sugar
1/2 tsp vanilla extract
For the Cookie Dough:
1 cup unsalted butter (softened)
1 cup granulated sugar
1/2 cup brown sugar
2 large eggs
1 tsp vanilla extract
2 3/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
Instructions:
Step 1: Prepare the Sweet Potato Filling
Mix ingredients: In a medium bowl, combine mashed sweet potatoes, brown sugar, cinnamon, nutmeg, allspice, and vanilla extract. Mix until smooth.
Chill: Scoop teaspoon-sized portions onto a baking sheet lined with parchment paper and freeze for at least 30 minutes.
Step 2: Prepare the Cheesecake Filling
Mix filling: In a separate bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth.
Chill: Scoop teaspoon-sized portions onto another lined baking sheet and freeze for at least 30 minutes.
Step 3: Make the Cookie Dough
Cream butter and sugars: In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
Add eggs and vanilla: Mix in the eggs, one at a time, followed by the vanilla extract.
Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients until a dough forms.
Step 4: Assemble the Cookies
Portion dough: Scoop 2-tablespoon portions of cookie dough and flatten them into disks.
Add fillings: Place one frozen sweet potato filling and one cheesecake filling in the center of a dough disk. Wrap the dough around the fillings, sealing the edges completely.
Chill: Place the stuffed cookies on a lined baking sheet and refrigerate for 15-20 minutes.
Step 5: Bake the Cookies
