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Sweet Potato Spice Whoopie Pies

Long before the pumpkin spice craze, there were sweet potatoes!

We absolutely love sweet potatoes and because my daddy planted them in his garden each year, they have always been plentiful around here. 


The terms sweet potatoes and yams are often interchangeable in my neck of the woods; however, there are a few folks who will argue the point on their differences.  I am not one of those folks!  I just love them both!

Sydney and I have this crazy obsession with whoopie pies, we both love sweet potatoes and we are in love with cream filling.  We teamed up to develop this recipe and it was a home run!


These SWEET POTATO SPICE WHOOPIE PIES WITH MAPLE CINNAMON FILLING are soft like pillows, sweet, creamy and absolutely divine!  Try them with a tall glass of milk or a hot cup of coffee; either way, they are delicious!


For the batter:

1 stick softened butter

2 cups sugar

½ cup shortening

2 eggs

2 tsp vanilla

4 cups flour

2 tsp baking soda

2 tsp salt

1 cup buttermilk

1/8 cup hot water

1 cup cooked, mashed sweet potatoes

½ tsp cinnamon

1/8 tsp nutmeg

¼ tsp ground ginger

¼ tsp allspice

1/8 tsp ground cloves

Tiny dash of ground cayenne pepper


For the filling:

4 1/2 cups powdered sugar

1 ½ cup shortening

6 tbls marshmallow fluff

2 tbls vanilla extract

¼ cup flour

¼ cup whole milk

2 tbls maple extract

½ tsp cinnamon

1/8 tsp allspice


For the batter:

  1. Using a mixer, cream the butter, sugar and shortening.

  2. Add the eggs and mix well. 

  3. Add the mashed sweet potatoes and mix well.  Set aside.

  4. In a large bowl, mix flour, baking soda, salt and spices with a whisk to combine well.

  5. Using a mixer, alternate adding the dry ingredients, buttermilk and water to the butter/potato mixture slowly until everything is combined well.

  6. Line baking pans with parchment paper.

  7. Dollop the batter onto the baking pans using two inch cookie or ice cream scoop.  Make sure they are a couple of inches apart.  The ice cream scoop helps to create similar size pies.

  8. Bake for 12-15 minutes.  You will know they are done when the top springs back after touching it lightly with your finger.

  9. Set aside and allow these to cool completely.


For the filling:

  1. Using a mixer, cream together shortening, sugar and marshmallow fluff.  Add flour, extracts, spices and milk.  Beat for about ten minutes until fluffy. 

  2. Assemble the pies by spreading the filling between two layers.  These pies are somewhat delicate.  This is a much easier task if a piping bag is used to pipe the filling instead of spreading with a knife.

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