Y’all know how much I love sweet potato pie, boos. I’ve baked those flavors into cinnamon rolls, cookies, pound cake, and now I’m bringing them to tiramisu! This sweet potato pie tiramisu is my Southern spin, with roasted sweet potato in the filling, maple tea-soaked ladyfingers, and Biscoff cookie butter between the layers. It’s creamy and soft with all the warm spices I crave in homemade pie. Ain’t traditional, but it sure is dayum good!
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Sweet Potato Pie Tiramisu Ingredients
- Sweet potato: Pick a firm, orange sweet potato without soft spots or sprouts, and roast it. If you’ve never roasted one before, I got you boo! Prick it all over with a fork and bake it on a foil-lined baking sheet until tender. Let it cool completely, then peel and mash it. You’ll find the oven temperature and timing in the recipe card below.
- Mascapone: Let it come to room temperature for the smoothest filling.
- Sugar and seasonings: Light brown sugar, granulated sugar, pumpkin pie spice, pure vanilla extract, and kosher salt. Break up any hard brown sugar lumps before adding it to the bowl.
- Cool Whip: A small, 8-ounce container. Make sure it’s thawed so it folds into the filling easily.
- Maple vanilla soak: Brewed black tea, pure maple syrup, pure vanilla extract, pumpkin pie spice, and a pinch of kosher salt. Use cooled tea and real maple syrup, not pancake syrup. Decaf black tea works if you don’t vibe with caffeine.
- Ladyfingers: Use the crisp, dry ladyfingers sold for tiramisu, sometimes labeled savoiardi. Soft, cake-like ladyfingers absorb the soak differently and can get mushy.
- Biscoff cookie butter and cookies: Gently warm the cookie butter until it’s easy to drizzle, then let it cool until barely warm. Crush the Biscoff cookies into small crumbs.
- Whipped cream topping: Cold heavy whipping cream, granulated sugar, and pure vanilla extract. Keep this cream separate from the cream for the filling so you have enough for both.
- Garnish: Ground cinnamon or freshly grated nutmeg, more crushed Biscoff cookies, and optional whole Biscoff cookies to finish this tiramisu off. Add the whole cookies right before serving if you want them crisp.
How to Make Sweet Potato Pie Tiramisu
These step-by-step photos show how to make sweet potato tiramisu, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Sweet Potato Pie Tiramisu Recipe
1. Mix the sweet potato
While the sweet potato is warm, stir in the brown sugar and granulated sugar until dissolved. Cool Completely.
2. Make the Sweet potato Mascarpone
Mix the mascarpone in a separate bowl until smooth. Add the sweet potato puree, vanilla, pumpkin pie spice, and salt.
3. Add Cool Whip
Fold in the thawed Cool Whip in two or three addtions. Refrigerate until ready to assemble.
4. Dip the ladyfingers in the maple tea soak
Whisk together the cooled tea, maple syrup, vanilla, pumpkin pie spice, and salt in a shallow bowl, then quickly dip both sides of each ladyfinger.
PRO TIP: Dip and lift, boos! I left the ladyfingers in the soak too long on one batch, and they turned mushy after chilling. A quick dip on each side is all they need.
5. Arrange the first layer of ladyfingers
Fit the soaked ladyfingers snugly across the bottom of a deep dish, breaking a few to fill any large gaps.
6. Layer the sweet potato cream and Biscoff
Spread half the filling over the ladyfingers, add half the cookie butter and cookie crumbs, then repeat the ladyfinger and cream layers before covering and refrigerating.
7. Make the whipped cream topping
Whip the cold heavy cream with the sugar and vanilla until fluffy and spreadable with soft to medium peaks.
8. Finish your sweet potato pie tiramisu
Spread the whipped cream over the chilled tiramisu, drizzle with the remaining cookie butter, and finish with the remaining Biscoff cookie crumbs and a light dusting of cinnamon or nutmeg.
Full Sweet Potato Pie Tiramisu Recipe
Sweet Potato Pie Tiramisu
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Equipment
- 9×9 glass dish at least 2-3 inches tall
Ingredients
For the Sweet Potato Marscapone
- 1 medium-large sweet potato about 12–14 ounces
- 8 oz mascarpone or sofented cream cheese
- ¼ cup light brown sugar packed
- 2 tablespoons granulated sugar
- 1 ¼ teaspoon pumpkin pie spice
- 2 teaspoons pure vanilla extract
- ¼ teaspoon kosher salt
- 8 oz cool whip thawed
For the Maple Vanilla Soak
- ½ cup brewed black tea cooled
- 3 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
- ¼ teaspoon pumpkin pie spice
- Pinch of kosher salt
For Assembly
- 1 17.5 oz package ladyfingers
- ⅓ cup Biscoff cookie butter gently warmed
- ½ cup crushed Biscoff cookies 4 crushed cookies
For the Whipped Cream Topping
- ½ cup heavy whipping cream cold
- 1 tablespoon granulated sugar
- ½ teaspoon pure vanilla extract
For Garnish
- Ground cinnamon or freshly grated nutmeg
- Crushed Biscoff cookies
- Biscoff cookies optional
Instructions
Roast the Sweet Potato
- Preheat the oven to 400°F. Pierce the sweet potato all over with a fork, then place it on a foil-lined baking sheet.
- Bake for 50–60 minutes, or until the sweet potato is super tender and easily pierced with a knife. Let it cool completely, then remove and discard the skin.
- Measure out 1 cup of the roasted sweet potato flesh and mash until completely smooth. Set aside.
Make the Sweet Potato Mascarpone
- Roast the sweet potato until very tender. Puree until completely smooth and strain through a fine-mesh sieve.
- While the puree is warm, stir in the brown sugar and granulated sugar until dissolved. Cool Completely.
- Mix the mascarpone in a separate bowl until smooth. Add the sweet potato puree, vanilla, pumpkin pie spice, and salt.
- Fold in the thawed Cool Whip in two or three addtions. Refrigerate until ready to assemble.
Make the Maple Vanilla Soak
- In a shallow bowl, whisk together the tea, maple syrup, vanilla extract, spice and salt until everything is well combined.
Assemble the Tiramisu
- Quickly dip each ladyfinger into the maple tea soak, turning to lightly coat both sides. Don't let them hang out in there too long, boos. We want them soft and tender after chilling, not soggy.
- Arrange the dipped ladyfingers in a snug, even layer across the bottom of a 9×9 inch deep glass dish (at least 2-3 inches tall).
- Spread half of the sweet potato cream evenly over the ladyfingers.
- Drizzle half of the warmed cookie butter over the cream, then sprinkle with half of the crushed Biscoff cookies.
- Add another layer of dipped ladyfingers, followed by the remaining sweet potato cream. Smooth the top into an even layer.
- Cover the tiramisu and refrigerate for at least 6 hours, but overnight is even better so those lady fingers soften up.
Make the Whipped Cream Topping
- Add the cold heavy whipping cream, granulated sugar and vanilla to the bowl of your stand mixer fitted with the whisk attachment.
- Beat on medium-high speed until soft to medium peaks form. You want it fluffy and spreadable but still sturdy enough to sit beautifully on top.
Finish and Serve
- Spread the whipped cream over the chilled tiramisu, making pretty swoops across the top with the back of a spoon or an offset spatula.
- Drizzle the remaining warmed cookie butter over the whipped cream, then sprinkle with the remaining crushed Biscoff cookies.
- Finish with a light dusting of cinnamon or pumpkin pie spice and serve it up.
Notes
How to Store
- Fridge: Cover the dish tightly or transfer leftovers to an airtight container and refrigerate for up to 3-4 days from assembly. Add whole cookies just before serving so they don’t soften in the fridge.
- Freezer: For longer storage, wrap the chilled tiramisu tightly in plastic wrap and foil, label it with the date, and freeze for up to 1 month. Freeze before adding the whipped cream and cookie garnish when possible. Thaw overnight in the fridge and add the topping before serving.
Nutrition
Recipe Tips
- Let the sweet potato cool completely. Warm mash can soften the cheese and keep the cream from whipping properly. If the center still feels warm, give it more time.
- Mash out the lumps. You want the sweet potato smooth before it goes into the filling. If it has a lot of chunks or strings, press it through a fine-mesh sieve.
- Add the filling a spoonful at a time. Drop it across the ladyfingers, then gently spread it out so you don’t move the cookies around.
- Give it time in the fridge, boos. Overnight is even better! Those ladyfingers need to soften, and the filling needs to set before y’all dig in.
Recipe Help
The cheese or cream could be overwhipped. Stop the mixer as soon as the filling holds medium-stiff peaks. A smooth mixture with tiny orange lumps usually means the sweet potato needed more mashing.
The ladyfingers could have absorbed too much liquid, or the filling didn’t whip enough. Chill it fully before serving. If it’s still loose, scoop it into bowls. It’ll still taste good!
Yep! Use plain, unsweetened puree that’s thick and smooth, and measure out the same amount as the roasted sweet potato. Pour off any extra liquid first. Skip the kind packed in syrup or sweet potato pie filling, because those already have sugar or seasonings added.
Absolutely, boo! This is a great no bake sweet potato dessert to make the day before. Refrigerate overnight, then add the whipped cream, cookie butter drizzle, and cookie garnish before serving.
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