With the news of Pumpkin Spice making a return for the year, everyone everywhere is starting to think ahead to Fall. And while I love a good Pumpkin Spice Latte or Pumpkin Muffin, I’ve also got other Fall foods on my mind. If you like sweet potatoes like I do, then you’ll love this fun and simple Sweet Potato and Marshmallow Whoopie Pie recipe.
Simple and Rustic
When I think of Fall, I think of a lot of different things. But one of the things I love about Autumn is the reappearance of comfort food and earthy flavors. One of those foods is sweet potatoes. I eat them all year, but they are definitely a favorite as cooler weather begins to creep in.
Here it is August and Pumpkin Spice is already getting all the buzz. It’s splashing its way back into every coffee cup in America while also overtaking every candle, cookie and decor section in the country. But Pumpkin Spice shouldn’t get all of the Fall fervor and attention. Sweet Potatoes scream Thanksgiving and biscuits. One of my favorite dishes is Sweet Potato Casserole with Roasted Marshmallows on top. This Sweet Potato Whoopie Pie Recipe is definitely a nod to that classic, nostalgic casserole.
Get the Sweet Potato Party Started
First you need to gather your ingredients. You’ll need both wet and dry ingredients in addition to the cooked, mashed sweet potatoes. I cooked mine in the microwave on the potato setting. When they were done, I let them sit and cool while I gathered the rest of my ingredients and tools. Once the sweet potatoes have cooled down enough, you’ll want to go ahead and peel them and mash them.
With all of your ingredients ready, it’s time to get started! First, in a bowl mix together the dry ingredients. This includes the flour, cinnamon, ginger, baking powder, baking soda and salt. Once they’re all together go ahead and mix them up together with a whisk. Set the bowl aside.
Next, it’s time for the wet ingredients and sugar. First, put the butter, brown sugar and regular sugar together in a large bowl. Using a hand blender (stand mixers are fine, too, but I use my hand mixer for smaller projects), cream together the butter and two sugars. Add the caramel extract at this point. Once that’s blended together gradually add in the applesauce. After you’ve done that, you’ll want to add in the eggs one at a time. The last thing you’ll add to your wet ingredients is your mashed sweet potatoes. Mix them together until they’re completely incorporated.
Lastly, you’ll need to combine the wet ingredients, dry ingredients and the milk. A little at a time, add the milk and dry ingredients to the sweet potatoes/butter/sugar mixture. When everything is finally together, scrape the sides down with a rubber spatula. Cover with plastic wrap and refrigerate for one hour.
Let’s Get Baking
Preheat the oven to 350°F. Line two baking pans with parchment paper and spray them lightly with cooking spray. After your sweet potato batter has been sitting for an hour in the fridge, pull it out. Now that it has chilled, it’s time to put them on the baking sheets. Using a cookie scoop, scoop them out and onto the tray, placing them about an inch apart. Once you’ve done that, set them in the oven. Bake for seven minutes, rotate the tray and bake for another seven to nine minutes.
After they’re done baking, remove them from the oven and set them on a rack to cool. Let them cool for 15-30 minutes before filling them. When it’s time to fil the whoopie pies spread a thin layer of marshmallow fluff on each pie. Then, place the mini marshmallows on the marshmallow fluff. If you’re feeling a little adventurous like I was, grab that torch! Lightly brown the marshmallows to get that sweet potato casserole feel and authenticity. Once you done that sandwich the two pies together. And for the moment you’ve been waiting for…. take that bite! The whoopie pies are so soft and delicious that you’ll want another one.
I know some people add other things to their sweet potato casserole. If you decide to add any other type of garnish or flavor let me know in the comments below! I’d love to hear what you think.
Sweet Potato and Marshmallow Whoopie Pies
- 2 baking sheets
- 1 hand mixer
- Parchment Paper
- 1 cookie scoop
- 3 cups all-purpose flour
- 1/2 tbsp baking powder
- 1 1/2 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 3/4 tsp salt
- 6 tbsp unsalted butter room temperature
- 3/4 cup brown sugar packed
- 3/4 cup sugar
- 1/2 cup unsweetened applesauce You can use vegetable oil if you don't have applesauce.
- 1/2 tsp caramel extract You can use vanilla if you don't have caramel.
- 3 large eggs
- 1/2 cup milk
- 1 1/2 cup sweet potatoes cooked and mashed
- cooking spray
For the Filling
- 1 1/2 cup marshmallow fluff more or less depending on how thick you spread it on
- 1 bag mini marshmallows
- Cook the sweet potatoes and set them aside to cool. I cooked mine in the microwave on the "potato" setting.
- In a large bowl mix together the flour, baking powder, baking soda, cinnamon, ginger and salt. Use a whisk to make sure that it is thoroughly mixed together.
- Peel and mash the sweet potatoes. Set them aside.
- In a separate bowl, cream together the butter, brown sugar and granulated sugar. Then add in the applesauce and caramel extract. Once it is mixed together add in the eggs, one egg at a time, blending them with the rest of the wet ingredients. Finally, blend in the mashed sweet potatoes.
- Begin adding the dry ingredients to the wet ingredients, alternating with the milk every other time. Scrape the batter down the sides of the bowl as you mix the ingredients together. Once the wet and dry ingredients are combined, cover the bowl and chill it in the refrigerator for 1 hour.
- While the batter is chilling, line 2 baking sheets with parchment paper and spray lightly with cooking spray. Preheat the oven to 350°F.
- After 1 hour has passed, pull the batter from the refrigerator. Using a cookie scoop, scoop out the batter and place it on a baking sheet. Each pie should be about one inch apart.
- Once all of your pies are scooped and ready to go, place them in the oven on the top two racks. Bake for 7 minutes, then turn each pan. Bake for an additional 7-9 minutes.
- Once they are done baking, remove from the oven and allow them to cool 15-30 minutes before filling.
- When it's time to fill your whoopie pies, spread a layer of marshmallow fluff on each pie. Get your marshmallows and place them on the marshmallow fluff for every other cake. If you're feeling adventurous, pull out the torch and lightly brown the marshmallows. You'll get that rustic, roasted look of a sweet potato casserole.
- Sandwich the pies together. Store in an airtight container in the fridge for up to 7 days.