This may be a tiny bit early but I figure, school's in and the weather is changing... it's time. I've already started Autumnal baking. This means cinnamon scents and pumpkin flavored treats are well underway. Though I'm saving my pumpkin stash for goodies like this, I'll gladly take sweet potatoes as a very Southern stand-in.
This was my first batch of Whoopie pies ever. After mixing and piping the batter, the mounds looked suspect to run or spread out of shape while baking. I was afraid my sweet potato substitution for pumpkin had failed. I certainly didn't expect to get the perfect disks of cake that resulted. With the maple marshmallow filling, they are like Little Debbie cakes on steroids. Or maybe better. They are extra soft and pillowy, and my first batch of assembled cakes were the size of Big Macs! I scaled down the next batch by half.
With all the baking I've been doing lately for the book, there's always a bit of extra fondant or nonpareils hanging around here and there. I decided to make jeweled flowers out of fondant and sanding sugar. Just brush the surface of the fondant with water before you dip it in the sugar. Glue them to the surface of the pies with a dot of icing.
Sweet Potato Whoopie Pies with Maple Marshmallow Creme
Yield: 20 pies [click for printable recipe]
3 cups all purpose flour
2 teaspoons ground cinnamon
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
3/4 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, room temperature
3/4 cup (packed) golden brown sugar
3/4 cup sugar
½ cup vegetable oil
3 large eggs
1 ¼ cups cooked and mashed sweet potatoes
½ cup milk
½ cup milk
Nonstick vegetable oil spray
Sift first 5 ingredients into large bowl. Using electric mixer, beat butter and both sugars in another large bowl until blended. Gradually beat in oil. Add eggs 1 at a time, beating to blend between additions. Beat in mashed sweet potato. Add dry ingredients in 2 additions alternately with milk in 1 addition, beating to blend between additions and occasionally scraping down sides of bowl. Cover and chill batter 1 hour. Transfer to a piping bag fitted with a large round tip.
Arrange 1 rack in bottom third of oven and 1 rack in top third of oven; preheat to 350°F. Line 2 baking sheets with parchment; spray lightly with nonstick spray. Pipe batter onto baking sheets (about 3 tbsp. per cake) spacing apart. Let stand 10 minutes.
Bake for 10 minutes. Rotate pans and bake for another 10 minutes. Cool cakes completely on baking sheets on rack. Using spatula, remove cakes from parchment.
Line cooled baking sheets with clean parchment; spray with nonstick spray, and repeat baking with remaining batter.
Spoon or pipe about 2 tablespoons filling on flat side of 1 cake. Top with another cake.
1 cup powdered sugar, sifted
1 cup (2 sticks) unsalted butter, room temperature
1 7-ounce jar marshmallow crème
2 teaspoons maple extract
Using electric mixer, beat sugar and butter in large bowl until fluffy, about 2 minutes.
Add marshmallow crème and maple extract; beat until blended and smooth.
***Note: I used fresh sweet potatoes, not canned. Instead of boiling, I baked two medium sweet potatoes at 375 degrees for 45 minutes. Very easy to peel and mash.