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Softly Spiced Sweet Potato Whoopie Pies, filled with Magical Cream Cheese Frosting.  A Perfect After-School Treat for Fall!

Sweet Potato Whoopie Pies | Baking a Moment

Mr. Allie and I came up with the most fabulous recipe idea last week.

I was so sure it was going to be totally amazing.

Like, that trifecta of awesome flavor, easy to make, seasonal, and beautiful to look at.

Um, ya, so that’s four things.  What do you call it when it’s four things?  Quadfecta?  Quadrifecta?  Sounds like some kind of disease or something.

Whatever, it doesn’t matter because it ended up being a total FAIL. Like, one fail when you’re like ok, it didn’t work out quite the way I’d hoped, but if I tweak it a little, I just know I can get it right.  So you stay up waaaaaay past your bedtime babysitting the oven and washing a crap-ton of dishes, just to have it totally FAIL in your face all over again.

I don’t know what hurts more, tossing a bunch of food down the garbage disposal, tossing a day’s work down the tubes, or not having a post to put up and getting completely derailed from your schedule.

SIGH!  Well, I haven’t completely given up.  I’m still going to try to salvage that post come hell or highwater… But for now, I’m bringing you a super delish and seasonal sweet that makes a perfect afternoon snack!

Sweet Potato Whoopie Pies | Baking a Moment

These whoopie pies are so fun.  I love that they have sweet potato in them, because it’s sorta like pumpkin, but a little bit different.  The spices are subtle but you definitely get that fall vibe.  And hey, you’re sneaking some veg into your kiddos!  I’m always up for that.

Sweet Potato Whoopie Pies | Baking a Moment

I tweaked a recipe from one of my new fave cookbooks, The Brown Betty Cookbook.  It’s loaded with the most gorgeous, vintagey cake recipes, all interspersed amongst the most heartwarming stories of a close-knit Philadelphia family.  I read the whole dang thing cover to cover and by the end I was wishing I had been raised in this family!

Anyhow, the Brown Betty recipe starts with whole roasted sweet potatoes, peeled, mashed, and passed through a fine mesh strainer.  It wasn’t ’til I was done with all of that that I realized I probably could’ve just used canned sweet potato puree.  If you’re short on time, I’ve used this brand in the past, and been really happy with it.  Just don’t use sweet potato pie filling, because that’s already got sugar and spices in it, so it’d be overkill.

Sweet Potato Whoopie Pies | Baking a Moment

I filled these whoopie pies with my Magical Cream Cheese Frosting.  It’s a little more stable than the regular kind, so it works really well in a whoopie pie.  Sometimes things that are sandwiched get mooshed and the filling ends up spilling out the sides, so this is great because it really stands up and holds its shape.  You can download the recipe here.

Sweet Potato Whoopie Pies | Baking a Moment

Sweet Potato Whoopie Pies | Baking a Moment

Sweet Potato Whoopie Pies

Softly Spiced Sweet Potato Whoopie Pies, filled with Magical Cream Cheese Frosting. A Perfect After-School Treat for Fall!

Prep Time 15 minutes Cook Time 20 minutes Total Time 35 minutes
Yields 18 pies     adjust servings

Ingredients

  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1/4 cup (lightly packed) light brown sugar
  • 2 eggs
  • 3/4 pound sweet potatoes (approx. (1) 6-inch x 3-inch diameter sweet potato), roasted, peeled, mashed, and pressed through a sieve, or 1 cup canned sweet potato puree (not pie filling)
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground ginger
  • 1/2 cup heavy cream (I'd like to try this again with greek yogurt; I think it would make a great sub!)
  • 3 cups (1 1/2 batches) Magical Cream Cheese Frosting

Instructions

  1. Preheat the oven to 350 degrees F.
  2. In a large mixing bowl, beat the butter and sugars until light and fluffy.
  3. Add the eggs, one at a time, and mix until well blended.
  4. Mix in the sweet potato puree and vanilla extract.
  5. Combine the flour, baking soda, baking powder, salt, and spices in a medium bowl, and add one third of the mixture into the batter.
  6. Mix in half the cream, and scrape the bottom and sides of the mixing bowl with a rubber spatula.
  7. Mix in half of the remaining dry ingredients, then the remaining cream, and scrape the bowl again.
  8. Mix in the remaining dry ingredients and drop 3-tablespoon-sized mounds of the batter onto a parchment-lined baking sheet.
  9. Bake for 20 minutes, cool completely, and fill with Magical Cream Cheese Frosting

by

Recipe Notes

Recipe loosely adapted from The Brown Betty Cookbook's Only for Eliza Sweet Potato Cake.
Nutrition Facts
Serving Size 1 pie
Amount Per ServingAs Served
Calories 415kcal Calories from fat 165
% Daily Value
Total Fat 18g28%
Saturated Fat 9g45%
Transfat 0g
Cholesterol 47mg16%
Sodium 238mg10%
Carbohydrate 61g20%
Dietary Fiber 1g4%
Sugars 43g
Protein 3g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories2000
Total FatLess than65g
Sat FatLess than25g
CholesterolLess than300mg
SodiumLess than2,400mg
Total Carbohydrate300g
Dietary Fiber25g

Sweet Potato Whoopie Pies | Baking a Moment

Have you ever had a recipe fail?  Did you have to scramble, or worse, show up empty handed, because of it?  Or are you Super Organized, with dishes ready and waiting for such an emergency?  I really need to figure out how to do that.  I can never seem to get on top of things…

Maybe I can occupy my kiddos for a while with these sweet potato whoopie pies, while I come up with a better time management schedule…

*This post was featured on Cooking with Curls’ Best of the Weekend Link Party*

 

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