"A sugar cookie crust with sweet potato filling, topped with pecans and caramel. Recipe Courtesy of Chef Alyssa, ALDI Test Kitchen..."
INGREDIENTS
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2 large sweet potatoes, peeled and diced
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Carlini Cooking Spray
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16 ounces Bake House creations Break ‘N Bake Sugar Cookie Dough
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1/4 cup Baker's Corner Granulated Sugar
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1 tablespoon Stonemill Essentials Ground Cinnamon
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4 ounces Happy Farms Cream Cheese, room temperature
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8 ounces Friendly Farms Whipped Topping, thawed, divided
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24 Southern Grove Pecan Halves, toasted
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Berryhill Caramel Apple Dip*