Sweet potato filled cookies

Ingredients:

Filling

• 1 large sweet potato
• 1/4 cup light brown sugar
• 2 tbsp. granulated sugar
• 1 large egg
• 1/4 cup heavy cream
• 0.5 tsp natural vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 tsp ground nutmeg

Tartlets

• Cooking spray
• 1 and 3/4 cups premium flour
• 0.5 tsp baking powder
• 0.5 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 teaspoon coarse salt
• 2/3 cup granulated sugar
• 10 tbsp unsalted butter at room temperature
• 1 large egg
• 1 teaspoon natural vanilla extract

Streusel

• 0.5 cups flour
• 1/3 tbsp. chopped pecans
• 1/4 cup light brown sugar
• 2 tbsp. granulated sugar
• 0.5 tsp ground cinnamon
• 0.5 tsp coarse salt
• 1/4 tsp ground nutmeg
• 4 tablespoons melted and cooled unsalted butter

Preparation:

1. Filling:
   
   Preheat oven to 350°F (175°C). Prick the sweet potato several times with a fork and place on a baking sheet. Bake until tender, 45-50 minutes. Let cool. Transfer the flesh to a bowl and mash until smooth. Measure out 1 cup of puree; set aside the remaining puree for another recipe.
2. Place 1 cup of sweet potato puree in a medium bowl. Add brown sugar, granulated sugar, egg, cream, vanilla, cinnamon, and nutmeg and whisk until smooth. Set aside.
3. Tartlets:
   
   Spray a 24-cup mini muffin tin with cooking spray. In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. In the bowl of a stand mixer fitted with the paddle attachment, combine the granulated sugar and butter. Beat on high speed until light and fluffy, 1 to 2 minutes. Scrape down the sides of the bowl, then add the egg and vanilla. Beat until smooth. Add the flour mixture and knead until combined.
4. Form the dough into 24 balls (1 tablespoon each). Press one ball into each muffin cup, covering the sides and bottom to form bowls. Refrigerate until firm, about 30 minutes.
   
   
   When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.
5. Meanwhile, prepare the streusel.:
   
   In a bowl, combine the flour, pecans, brown sugar, granulated sugar, cinnamon, salt, and nutmeg. Drizzle with melted butter and mix well with a fork until the mixture is smooth, with some crumbs and larger clumps remaining. Place on a parchment-lined baking sheet and bake at 350°F (175°C) until the streusel is golden, 15-20 minutes. Let cool.
6. Spread the filling among the set tart shells and bake at 350°F (175°C) until the shells are golden brown and the filling is set, 25 to 30 minutes.
7. Let the cookies cool slightly on the baking sheet until they're handled, 5-10 minutes. Remove from the pans to a wire rack. Sprinkle with cooled streusel and let cool before serving.