Sweet Potato Pie Tiramisu

No ratings yet

Sweet potato pie meets tiramisu, boos! I layer creamy, spiced sweet potato filling with maple tea-soaked ladyfingers and Biscoff cookie butter, then finish it with whipped cream. So good.

Prep Time30

Chill Time6

Total Time6 30

Course: Dessert

Servings: servings

Calories: 260kcal

Author: Jocelyn Delk Adams

Equipment

baking sheet pan
Stand mixer
Mixing Bowls
9x9 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 9x9 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

Round dish option: A deep 10-inch round dish with sides about 3 inches tall has a similar base area to a 9×9-inch dish. Leave room for the whipped cream topping. A shallow pie plate won't hold all these layers.

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