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sweet potato whoopie pies.

So I made some recipes for the November issue of Feast Magazine. It's 7 creative takes on Thanksgiving Leftovers. Check out my recipes page for more ideas!

 

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. haha. It's not my fave, but it for sure her favorite and it wouldn't be the holidays without them. 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 – gets a second life as soft and delicious whoopie pies.

 

 

 

 

Yields 24 cookies or 12 pies

 

 

Cookies

  • ¾ cup room-temperature unsalted butter

  • 1 cup granulated sugar

  • ¼ cup packed brown sugar

  • 2 eggs

  • 1 cup mashed sweet potato 

  • 1 Tbsp bourbon (optional, well not to mom)

  • 2½ 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 room-temperature unsalted butter

  • 1 cup toasted marshmallow topping, marshmallow fluff or toasted marshmallows

  • 1 tsp maple syrup

  • 4 cups powdered sugar

  • ¼ cup whole milk

 

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.

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.

 

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