Cookie Pies

A sugar cookie crust with sweet potato filling, topped with pecans and caramel.



  1. Preheat oven to 350°.
  2. Place potatoes in a small saucepan and cover with water. Boil for 30 minutes or until cooked through. Drain and place in a medium bowl.  Mash until smooth.
  3. Coat a mini muffin pan with cooking spray.  Place a sugar cookie square in each muffin tin and bake for 8-10 minutes or until golden brown.
  4. Remove from oven and press down the center of the cookie to create a cup.
  5. In a medium bowl, combine mashed sweet potatoes, sugar, cinnamon, cream cheese and half of the whipped topping.
  6. Remove sugar cookie cups from muffin tin and place on a platter. Spoon sweet potato mixture into cooled cups and top with a dollop of whipped topping.
  7. Place a toasted pecan half on top of each cup. Drizzle with caramel apple dip.

Recipe Courtesy of Chef Alyssa,
ALDI Test Kitchen


2 large sweet potatoes, peeled and diced

Carlini Cooking Spray

16 ounces Bake House creations Break ‘N Bake Sugar Cookie Dough

¼ cup Baker's Corner Granulated Sugar

1 tablespoon Stonemill Essentials Ground Cinnamon

4 ounces Happy Farms Cream Cheese, room temperature

8 ounces Friendly Farms Whipped Topping, thawed, divided

24 Southern Grove Pecan Halves, toasted

Berryhill Caramel Apple Dip*

*These are Seasonal items that are only in stores for a limited time and may no longer be available.

Prep Time:
15 minutes

Cook Time:
40 minutes

Total Time:
55 minutes

24 cookie pies