Chocolate-Chip-Sweet-Potato-Pie Sandwich Cookies

I don't bake, generally. I make the baking process far too messy and my end result isn't cute. But when the holidays come around, along with cold weather, I like to turn on the oven to help warm the house and make the place smell good. Whoever thought of baking cookies while showing a house for sale was a blooming genius! Anyway, I had sweet potato pie filling leftover from Thanksgiving and wanted to use it up. I didn't want to go through the ordeal of baking another pie, so I bought chocolate chip cookie mix, made cookies, and filled them with my pie filling. Now we have another dessert for our Thanksgiving leftovers and a sweet snack besides. Many pescetarians, I'm sure, have more of a sweet tooth than I do, but baking is my way to stretch myself.

My Hand-Made Sweet Potato Pies before Baking

It may seem like a lazy way to go, but let me tell you, making those Thanksgiving pies drained me. I don't own a mixer (like I said, I don't bake), and I was reduced to breaking down the sweet potatoes and mixing the ingredients by hand. I know that my ancestors and everyone before electricity made pies by hand, and I wish I had that kind of strength and stamina, but I don't. Not for baking, anyway. But these cookie sandwiches are tasty and it pleased my son to see me making something sweet. So during the holiday season, if you have sweet potato, pumpkin, or other pie filling leftover, make sandwich cookies! Here's my recipe for the filling:

Chocolate-Chip-Sweet-Potato-Pie Sandwich Cookies (Serves 6-8)

(Note:) Use a mix for the chocolate chip cookies. I used Dr. Oetker Organics Cookie Mix. 

Sweet Potato Pie Filling (Egg free)

Ingredients

1 pound sweet potatoes (organic is possible), baked

1/2 cup of soy milk

3 tablespoons milled flax seed (replaces oil) or 1 tablespoon softened butter

1 organic lemon (for zest)

1 teaspoon vanilla extract 

1/2 cup Agave Nectar or 1/2 cup sugar

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

Directions

1. Peel, mash and mix potatoes, adding milk. Mix until smooth.
2. Add flax seed or butter, lemon zest, spices, vanilla extract and agave nectar or sugar and resume mixing for two minutes. If mixing by hand, triple the mixing time.
3. Refrigerate sweet potato pie mix in the refrigerator for one hour.
4. Make the chocolate chip cookies according to package directions and allow them to cool before inserting the filling. 
5. Fill one cookie with one heaping teaspoon of sweet potato pie mix and place another cookie on top to make the sandwich.
6. Refrigerate leftovers.

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