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Sweet Potato and Marshmallow Whoopie Pies

If you love sweet potato casserole, then you'll love these simple and rustic sweet potato whoopie pies! They are soft, sweet and pretty easy to make.
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Prep Time 1 hour 30 minutes
Cook Time 15 minutes
Total Time 1 hour 45 minutes
Course Dessert
Servings 15 pies

Equipment

  • 2 baking sheets
  • 1 hand mixer
  • Parchment Paper
  • 1 cookie scoop

Ingredients
  

  • 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

Instructions
 

  • 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.