Spiced Sweet Potato Whoopie Pies

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Spiced Sweet Potato Whoopie Pies Spiced Sweet Potato Whoopie Pies Recipe Courtesy of


Servings: Makes 9 (3- to 3 1/2-inch) or 16 (2- to 2 1/2- inch) whoopie pies.
Prep Time: 30 min
Cook Time: 15 min
Difficulty: Moderate

Ingredients Add to grocery list

2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon ground nutmeg
7 tablespoons unsalted butter, softened
1 cup packed light brown sugar
1 cup mashed sweet potato
2 large eggs
1/2 cup buttermilk
1 teaspoon vanilla extract

Salted Peanut Cream Filling (recipe follows)
4 ounces package cream cheese, softened
2 tablespoons unsalted butter, softened
2 cups confectioners’ sugar
1 teaspoon vanilla extract
1/2 cup salted cocktail peanuts

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Directions

Position oven rack in center of oven.  Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper and set aside.

Sift together flour, baking powder, soda, salt, cinnamon, ginger, allspice, and nutmeg onto a sheet of waxed paper. 

Beat butter and brown sugar in a large mixing bowl at medium speed of an electric mixer until fluffy, scraping bowl as necessary.  Add sweet potato, then eggs, beating until blended after each addition. Add half of flour mixture and half of buttermilk to creamed mixture; beat at medium speed just until blended.  Add remaining half of flour and buttermilk and vanilla; beat until blended.

Using an ice cream scoop, drop batter into 18 mounds onto the prepared baking sheets, spacing them 2 inches apart. Or drop batter into 32 mounds by well-rounded tablespoons onto the prepared baking sheets. Bake, one baking sheet at a time, until cakes begin to crack and are firm to the touch, about 15 minutes.  Remove from oven and slide the parchment paper, with the cakes, onto a wire rack to cool completely.  Use a thin metal spatula to lift the cookies off the parchment paper.

Spread flat side of half of the cakes generously with Salted Peanut Cream Filling.  Top with the remaining cakes, pressing down lightly to seal them together.

Salted Peanut Cream Filling

Beat cream cheese and butter in a large mixing bowl at medium-high speed of an electric mixer until fluffy, scraping sides of bowl as necessary.  Beat in confectioners’ and vanilla until smooth.

Pulse peanuts in a food processor until finely ground and they resemble dry breadcrumbs. Fold peanuts into cream mixture.  Makes 1 1/2 cups

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54321

Dear paula,I wish my mom was still with me today. She passed away in april 2007, six years after my dad.She so loved your cooking program, she looked forward to it. We learn so much from you, not just cooking, but what family really means. Lots of love, compassion, caring, understanding all woven into our quilt of life. My days with them are physically gone now, but my memories and my life with them I hold forever in my heart. These two people were truly my best friends, and they were both in WW11. My dad was in the Army, born December,7,1918. My mom was a WAC in the army, born March,29,1923.Watching you with your family is like having a second family in my home which I appreciate, greatly. To you and yours, love sandi I will be 63 years young this month and hope to live a long life, god willing. Thankyou so much for being a part of mine everyday.By the way, my folks names are Del and Flo.

By sandi on May 01, 2012

54321

could you use pumpkin instead of sweet potato?

By Anonymous on December 08, 2010

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