Spiced Chocolate Sweet Potato Cookie Pies
Spiced Chocolate Sweet Potato Cookie Pies

Oct 29th 2019

Look at these Spiced Chocolate Sweet Potato Cookie Pies. Delicious and are made with simple ingredients for all to enjoy this holiday season. 

Recipe by: @recipes4health


  • 1 package of 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 oven to 325F and thaw packages of cookie dough to room temperature so they becomes 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 cups 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!

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

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