Sweet Potato Whoopie Pies
Softly spiced sweet potato whoopie pies, filled with magical cream cheese frosting. A perfect after-school treat for fall!
Servings: 18 pies
Calories: 468kcal
Ingredients
- 3/4 cup unsalted butter (1 1/2 sticks), softened
- 1 cup granulated sugar
- 1/4 cup light brown sugar, loosely packed
- 2 eggs (large
- 3/4 pound sweet potatoes (1 6-inch x 3-inch diameter sweet potato), roasted, peeled, mashed, and pressed through a sieve, or 1 cup canned sweet potato puree.
- 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 Magical Cream Cheese Frosting (1 1/2 batches)
Instructions
- Preheat the oven to 350 degrees F.
- In a large mixing bowl, beat the butter and sugars until light and fluffy.
- Add the eggs, one at a time, and mix until well blended.
- Mix in the sweet potato puree and vanilla extract.
- Combine the flour, baking soda, baking powder, salt, and spices in a medium bowl, and add one third of the mixture into the batter.
- Mix in half the cream, and scrape the bottom and sides of the mixing bowl with a silicone spatula.
- Mix in half of the remaining dry ingredients, then the remaining cream, and scrape the bowl again.
- Mix in the remaining dry ingredients and drop 3-tablespoon-sized mounds of the batter onto a parchment-lined baking sheet.
- Bake for 20 minutes, cool completely, and fill with magical cream cheese frosting.
Notes
Recipe loosely adapted from The Brown Betty Cookbook's Only for Eliza Sweet Potato Cake.
Nutrition
Calories: 468kcal | Carbohydrates: 70g | Protein: 3g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 48mg | Sodium: 256mg | Potassium: 131mg | Fiber: 1g | Sugar: 51g | Vitamin A: 3041IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg