Mini Cookie Pies

Ingredients

• 1 Cooking spray
• 2 large sweet potatoes
• peeled and diced
• 1/4 cup sugar
• 1 tbsp ground cinnamon
• 24 pecan halves
• toasted
• 8 oz whipped topping
• thawed
• divided
• 1 Caramel ice cream topping
• 1 (16 ounce) package sugar cookie dough
• 4 oz cream cheese
• room temperature

Instructions

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