Spiced Sweet Potato Sandwich With Feta Food

SPICED SWEET POTATO SANDWICH COOKIES

Steps:

• 1. In a large bowl, beat butter at medium speed with an electric mixer until creamy.
• 2. Gradually add sugar, beating until smooth.
• 3. Beat in vanilla and sweet potato.
• 4. In a medium bowl, whisk together flour, baking powder, salt, nutmeg, pumpkin pie spice, cardamom, and cayenne.
• 5. Gradually add flour mixture to butter mixture.
• 6. Beating at low speed until combined.
• 7. Divide dough in half; flatten each into a disk.
• 8. Roll each disk to ¼-inch thickness between 2 sheets of wax paper. Refrigerate until firm, about 20 minutes.
• 9. Preheat oven to 350°. Line 2 baking sheets with parchment paper.
• 10. Working with one portion of dough at a time, remove top piece of wax paper; cut with a 2-inch round cutter.
• 11. Place cookies 1 inch apart on prepared baking sheets.
• 12. Bake until edges are golden, 12 to 14 minutes. Cool on baking sheets 1 minute.
• 13. Transfer to wire racks and cool completely.
• 14. CARAMEL CREAM FILLING - MAKES ABOUT 2¾ CUPS
• 15. In the work bowl of a food processor combine sugar, salt, cream, butter, and ice cream topping.
• 16. Process until thickened slightly.
• 17. Will look clumpy before creamy.
• 18. Transfer mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat until light and fluffy, stopping occasionally to scrape down the sides of bowl, about 15 minutes. Do not overmix.
• 19. Transfer filling to a pastry bag fitted with a large round or star tip. Pipe about 2-3 teaspoons Caramel Cream Filling onto half of cookies.
• 20. Top with remaining cookies. Serve immediately.
• 21. Chef's Note: While these cookies can be baked up to 1 day in advance, do not fill them until ready to serve. (You can also refrigerate half the cookies that have the cream filling for about 10 minutes to firm before placing the top cookie on.)

SWEET POTATO, SPINACH & FETA TORTILLA

Steps:

• Pierce the potatoes a few times on each side. Microwave on high for 5-8 mins until soft, then set aside to cool a little.
• Heat the oil in a 20cm ovenproof frying pan and wilt the spinach for a minute or two (you might have to do this in batches). Cut each potato in half lengthways and use a spoon to scoop out the flesh, keeping it in big chunks. Whisk the eggs.
• Add the sweet potato to the pan and stir to combine with the spinach - don't break it up too much. Pour in the egg and swirl around so it fills any gaps in the pan. Scatter over the feta and cook for 4-5 mins over a low heat until the bottom and sides are set.
• Place under the grill for 1-2 mins to cook the top - poke a knife into the centre to ensure it's cooked through. Cool before slicing into wedges. Will keep chilled for up to a day.