MSGID: 1:396/45.0 68f7e0ae   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Sweet Potato Sugar Cookie Delight   
    Categories: Potatoes, Cookies, Cheese, Dairy, Spices   
         Yield: 24 servings   
       
         2 md Sweet potatoes; baked,   
              - peeled   
         2 tb (packed) brown sugar   
         1 ts Ground cinnamon   
       1/4 ts Pumpkin pie spice   
         1 pn Salt   
      
   MMMMM--------------------GRAHAM CRACKER CRUST-------------------------   
         2 c  Graham cracker crumbs   
         8 tb Butter; melted   
      
   MMMMM------------------------COOKIE DOUGH-----------------------------   
     2 1/2 c  A-P flour   
       3/4 c  Sugar   
     1 1/4 ts Baking soda   
       3/4 ts Baking powder   
       3/4 ts Salt   
       3/4 c  Butter; melted   
       1/4 c  Whole milk   
     1 1/2 ts Vanilla extract   
      
   MMMMM--------------------------FILLING-------------------------------   
         8 oz Cream cheese; softened   
   6 13/16 oz (2 boxes) instant vanilla   
              - pudding mix   
       1/2 c  Whole milk   
        16 oz Tub whipped topping; thawed,   
              - divided   
              Ground cinnamon; garnish   
       
     Set oven @ 350ºF/175ºC.   
        
     Place sweet potatoes, brown sugar, cinnamon, pumpkin pie   
     spice and salt in a food processor; puree until very   
     smooth. Set aside to cool.   
        
     In a large bowl, combine graham cracker crumbs and   
     melted butter. Press into a greased 13x9-in. baking   
     dish. Bake 10 minutes or until lightly browned; let   
     cool.   
        
     Meanwhile, in a large bowl, whisk together flour, sugar,   
     baking soda, baking powder and salt. Beat in melted   
     butter, milk and vanilla extract until a sticky dough   
     forms, 1-2 minutes. Press into a layer on top of graham   
     cracker crust. Bake another 8 minutes; let cool.   
        
     Beat cream cheese until smooth, 2-3 minutes. Beat in   
     vanilla pudding and milk until incorporated, 1-2   
     minutes. Beat in sweet potato mixture until smooth and   
     well-incorporated, 1-2 minutes. Fold in half the whipped   
     topping. Spread over the cooled cookie dough layer.   
     Spread the remaining whipped topping on top. Sprinkle   
     with cinnamon. Refrigerate at least 4 hours or   
     overnight.   
        
     Rhonda Van Donge, Sioux Center, Iowa   
        
     Makes: 24 servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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