Praline-Filled Sweet Potato-Coconut Thumbprints
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Balls of dough are coated in coconut, baked, and a brown sugar and pecan praline mixture is spooned into the dent made in the cookies' centers.
1. Cream 1 cup butter at medium speed in large mixing bowl until creamy; gradually add 1/2 cup brown sugar and 1/2 cup sugar, beating until well blended. Add egg yolks, sweet potatoes, cinnamon, nutmeg, and ginger until well blended. Combine salt and flour in a small bowl. Slowly add to butter mixture, beating at low speed until combined. Refrigerate for 1 hour.
2. Preheat oven to 350 degrees. For each cookie, use a tablespoon of dough and shape into ball. Lightly beat egg whites in a small bowl. Pour coconut into a pie plate or other shallow dish. Dip each dough ball into egg whites, then roll in coconut. Place two inches apart on ungreased cookie sheet. Press thumb in center of each cookie to make an indention.
3. Bake about 18 minutes or until light brown and cookies are set. Remove from oven and transfer to wire rack. Press thumb in indention again while cookies are warm. (Can use a 1/2 teaspoon measuring spoon to make the indention, if cookies are too hot.)
4. While cookies are cooling, make the praline filling. Bring the 2 tbs butter, 1/2 cup brown sugar, and the whipping cream to a boil in a small, heavy saucepan over medium heat, stirring often. Boil for 1 minute, then remove from heat and whisk in powdered sugar until smooth. Add pecans and stir gently about 2 minutes, or until mixture cools slightly and starts to thicken. Working quickly, immediately begin to fill each thumbprint indention in cookies with about a teaspoon of praline mixture. Let cookies cool completely.
Notes:
Praline mixture will set up quickly after it is spooned into thumbprints.
Submitted By: lroach3447953
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