Let's Dish / Easy Recipes

Spiced Chocolate Sweet Potatoes Pies

Savor these gorgeous Spiced Chocolate Sweet Potatoes Pies, by @recipes4health, using Sweet Loren’s Fudgy Brownie Cookie Dough as the crust and homemade plant-based sweet potato pie for the filling.


Thank you to Jazz, @recipes4health, for sharing this oh-so-good fall recipe.

Total time: 45 minutes
Prep time: 15 minutes
Bake time: 15 minutes
12 Servings
  • 1 package Sweet Loren’s Fudgy Brownie Cookie Dough
  • 1 cup mashed (cooked) sweet potato
  • 1/4 cup plant-based milk of choice
  • 1 tablespoon molasses
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon vanilla
  • 1/8 teaspoon salt
  1. Preheat the oven to 325°F and thaw packages of Cookie Dough to room temperature so they become soft to touch.
  2. Grease a 12-count muffin pan with coconut oil or cooking spray.
  3. Press 1 Chocolate Chunk cookie dough portion into each cupcake cavity until the pan is completely filled.
  4. Bake for 15-20 minutes, until cookies have risen into cookie cups and edges are lightly golden.
  5. Cool pan on a wire baking rack for at least 15 minutes. Don’t remove the brownie muffins from pan until completely cooled. The center of your cookie cups will sink a little as they cool.
  6. Next, add the mashed sweet potato to a food processor or blender along with the remaining ingredients. Blend for 30 seconds until a creamy mixture forms
  7. Fill each cooled cookie cup with 1-2 tablespoons of the sweet potato filling.
  8. Place the assembled pies in the fridge to set for at least 15 minutes. Enjoy! View photo
    Recipe step

Pro Baking Tip: Store in an airtight container in the fridge for 3-4 days.

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