written by Becky
Until about 4 years ago, I had never had the candied sweet potato dish that so many people love as part of their holiday meals. My Christmas/Thanksgiving dinner sometimes included sweet potatoes (actually more likely yams since they are actually the sweeter tasting!) but never the dish with the marshmallow topping. My mom came across the recipe and thought that maybe it was time to try it. I don’t think she had ever had it either. And although it really was absolutely delicious, it belonged at the end of the meal rather than as a side dish. It is so sweet and tasty but really, does that count as a veggie? I argue that it does not and we have tried other sweet potato/yam dishes instead in recent years.
However, that sweet side dish was the muse for these Whoopie Pies. Like I said, I really think the flavours are more suited for a dessert and since it is the time of year for big turkey dinners (between Canadian and American Thanksgiving and Christmas coming along shortly!) I figured it was a good time to try out these Whoopie Pies! I thought this recipe was better the day I baked it. By the next day, the Whoopie Pies were so moist that they were on the verge of being too soft. It was a good thing that the marshmallow filling is denser than the usual buttercream so that it could balance with the ultra-soft cookie.
I put marshmallows right in the batter as well even though I knew that this would make “craters” in the cookies. I was hoping this would add character as well as a bit of a caramel’y taste since the marshmallow becomes sort of candied but the taste wasn’t as obvious as I would have liked.
Sweet Potato Whoopie Pies
3 cups flour
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 6 Tb butter, room temp
- 3/4 cup packed brown sugar
- 3/4 cup sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 1 tsp vanilla.
- 1 cup cooked mashed sweet potatoes (I used canned but feel free to make your own)
- 1/2 cup milk
- 1 1/2 cup mini marshmallows
In a bowl, whisk together flour, spices, baking powder, baking soda and salt.
- Using a stand mixer or a clean bowl with a hand mixer, beat the butter with the sugars until light and fluffy, about 3-4 minutes. Beat in oil and then eggs, one at a time.
- Add the vanilla and the sweet potatoes and beat some more.
- Add the dry ingredients alternatively with the milk and blend until well mixed. Stir in the marshmallows.
- Chill batter for 1 hour.
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Scoop batter onto baking sheets. I did pretty big scoops (2 tablespoons each) to make sure that each cookie had a few marshmallows in it.
- Bake 14 minutes or so (depends on the size you make) making sure that the tops bounce back when lightly pressed (there may be a slight indent since they are so moist).
Toasted Marshmallow Filling
3 cups mini marshmallows
- 3/4 cup butter, room temp
- 4 cup icing sugar
- 1 tsp vanilla
- 1/2 tsp cinnamon
- milk if needed
- Put marshmallows on a cookie sheet lined with parchment paper. Broil in the oven until lightly browned. Do not walk away from them while you do this! They burn quickly! When they are done, take them out of the oven and slide the parchment paper off of the cookie sheet so the marshmallows cool quickly.
- Once the marshmallows are around room temperature, beat the butter. Add the marshmallows and continue beating the sticky mess! Add icing sugar 1/2 cup at a time and then add the vanilla and cinnamon.