Name: Sweet Potato Snickerdoodles
Total time: 2 h 30 min
Yield: 32
Ingredients: 4 c. all-purpose flour, spooned and leveled; 3/4 tsp. kosher salt; 1/4 tsp. baking soda; 1/4 tsp. cream of tartar; 3 1/2 tsp. ground cinnamon, divided; 1 c. unsalted butter, at room temperature; 1 c. canned sweet potato puree; 2/3 pt. confectioners' sugar; 2 tsp. pure vanilla extract; 1 1/2 c. granulated sugar, divided; 2 large eggs; 1 (13.4-oz.) can dulce de leche

Step 1Whisk together flour, salt, baking soda, cream of tartar, and 2 teaspoons cinnamon in a bowl.

Step 2Beat butter, sweet potato puree, confectioners’ sugar, vanilla, and 1 cup granulated sugar on medium speed with an electric mixer until fluffy, 1 to 2 minutes. Add eggs, one at a time, beating until blended after each addition. Reduce speed to low and beat in flour mixture, just until flour is incorporated. Cover and chill at least 2 hours and up to 2 days.

Step 3Preheat oven to 375 degrees F. Line two baking sheets with parchment paper. Stir together remaining 1 1/2 teaspoons cinnamon and 1/2 cup granulated sugar in a bowl. Roll dough into balls (about 1 tablespoon each). Roll balls in cinnamon sugar, and arrange, 2" apart, on prepared baking sheets.

Step 4Bake until just golden around bottom edges, 10 to 12 minutes. Cool on baking sheets for 1 minute, then transfer to wire racks to cool completely.

Step 5Spread dulce de leche on the flat side of half of the cookies, dividing evenly. Sandwich with remaining cookies.

Sweet Potato Snickerdoodles

Ingredients

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