Sweet Potato Whoopie Pies

sweet potato whoopie pie on a cake stand

Sweet Potato Whoopie Pies! I made some fun recipes for the November 2017 issue of Feast Magazine. It’s 7 creative takes on Thanksgiving Leftovers. Check below for links to the other 6 recipes on my site made for this feature.

Every Thanksgiving we adorn our tables with pumpkins and gourds, children craft hand-shaped turkey art and we make more food than we can possibly eat in one evening: juicy turkey, fluffy mashed potatoes topped with turkey gravy, airy dinner rolls, savory stuffing, crisp roasted veggies, tart cranberry sauce, and of course, buttery, flaky pies. Tired of the parade of mashed potato and turkey sandwiches, potato pancakes, pot pies and turkey tetrazzini leftovers that typically follow the feast, though? Don’t worry; we’ve got you covered.

The following seven recipes offer creative solutions for how to transform your T-giving leftovers into completely new and delicious meals. Each family has their own set of Thanksgiving staple recipes: Some keep with tradition, while others delve into deep frying turkeys, making dinner rolls shaped like pumpkins or adding bacon to every dish. No matter how you prepare your dishes, these leftovers recipes will work well with the food you have on hand. Almost all of the additional ingredients you’ll need should be found in your pantry or fridge.

Thanksgiving isn’t complete without my mother’s mashed sweet potato casserole topped with toasted marshmallows. Don’t tell anyone…but I don’t really eat it. However, these cookies are my new favorite. Her recipe calls for a lot of sweet potato and sometimes (always) we’re left with extra mashed sweet potato, so using it for pancakes or cookies is a must. So here is my version of her treat in cookie form, using the leftover sweet potato – including that marshmallow topping.

Yields 24 cookies or 12 pies

Ingredients for cookies:

  • room-temperature unsalted butter
  • granulated sugar
  • packed brown sugar
  • eggs
  • mashed sweet potato
  • bourbon (optional, well not to mom)
  • all-purpose flour
  • baking soda
  • baking powder
  • salt
  • cinnamon
  • nutmeg
  • ginger
  • heavy cream

Ingredients for filling:

  • room-temperature unsalted butter
  • toasted marshmallow topping, marshmallow fluff or toasted marshmallows
  • maple syrup
  • powdered sugar
  • whole milk

How to make cookies:

  1. Preheat oven to 350°F. Line two baking sheets with parchment paper and set out 1 large cooling rack.
  2. In the bowl of a stand mixer fitted with the whisk attachment, add butter and sugars and mix on low speed until thoroughly combined. Add eggs, one at a time, mixing as you go. Once mixture is smooth, add sweet potatoes and thoroughly combine.
  3. In a separate mixing bowl, combine flour, baking soda and powder, salt and spices. In three batches, alternate adding flour mixture and heavy cream to wet mixture. Using a rubber spatula, scrape bottom and sides of bowl with wet ingredients as you go.
  4. Using a 3-tablespoon ice cream scoop, scoop batter onto baking sheets, evenly spaced apart. Bake for 18 to 20 minutes. Remove to cooling rack and allow to cool completely.

How to make filling:

  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter on low speed for 6 minutes. Add marshmallow topping and maple syrup and mix until thoroughly combined. Add powdered sugar and milk in alternating batches and mix until well combined.
  2. Pipe or dollop filling onto the bottom of one cookie, then top with another cookie to form whoopie pies. Repeat with remaining cookies and filling. Serve.

Other Recipes from this Article to Try:

putting together the whoopie pie
deconstructed whoopie pie
sweet potato whoopie pie
sweet potato whoopie pie on a cake stand
sweet potato whoopie pie overhead
sweet potato whoopie pie with pumpkins

Sweet Potato Whoopie Pies

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Course: Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 12 pies
Author: Amanda Wilens

Equipment

  • Stand Mixer

Ingredients

Cookies
  • ¾ cup unsalted butter room temperature
  • 1 cup granulated sugar
  • ¼ cup packed brown sugar
  • 2 eggs large
  • 1 cup sweet potato mashed
  • 1 Tbsp bourbon optional
  • cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground ginger
  • ½ cup heavy cream
Filling
  • ½ cup unsalted butter room-temperature
  • 1 cup marshmallow fluff toasted
  • 1 tsp maple syrup
  • 4 cups powdered sugar
  • ¼ cup whole milk

Instructions

Cookies

  • Preheat oven to 350°F. Line two baking sheets with parchment paper and set out 1 large cooling rack.
  • In the bowl of a stand mixer fitted with the whisk attachment, add butter and sugars and mix on low speed until thoroughly combined. Add eggs, one at a time, mixing as you go. Once mixture is smooth, add sweet potatoes and thoroughly combine.
  • In a separate mixing bowl, combine flour, baking soda and powder, salt and spices. In three batches, alternate adding flour mixture and heavy cream to wet mixture. Using a rubber spatula, scrape bottom and sides of bowl with wet ingredients as you go.
  • Using a 3-tablespoon ice cream scoop, scoop batter onto baking sheets, evenly spaced apart. Bake for 18 to 20 minutes. Remove to cooling rack and allow to cool completely.

Filling

  • In the bowl of a stand mixer fitted with the paddle attachment, beat butter on low speed for 6 minutes. Add marshmallow topping and maple syrup and mix until thoroughly combined. Add powdered sugar and milk in alternating batches and mix until well combined.
  • Pipe or dollop filling onto the bottom of one cookie, then top with another cookie to form whoopie pies. Repeat with remaining cookies and filling. Serve.

Notes

– Marshmallow: You can use actual toasted marshmallows here or fluff. 
– Pies: You can also make the cookies by themselves if you prefer. 

Nutrition

Calories: 597kcal | Carbohydrates: 93g | Protein: 4g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 92mg | Sodium: 250mg | Potassium: 99mg | Fiber: 1g | Sugar: 68g | Vitamin A: 2357IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg
Tried this recipe?Mention @amanda.wilens or tag #amandawilensmakes