Mini sweet potato whoopie pies with maple marshmallow frosting

Ingredients

• 1/2 cup + 3 Tbsp sweet potato puree
• 1/4 cup pure maple syrup
• 2 Tbsp Sucanat or brown sugar
• 1/2 tsp pure vanilla extract
• 1/2 tsp pure maple extract
• 1 large egg
• 1/2 cup whole wheat pastry flour
• 1/2 cup unbleached all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 2 oz all-natural marshmallow creme
• 1 Tbsp unsalted butter
• 1 Tbsp pure maple syrup
• 1/4 tsp pure maple extract

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Preparation

• Heat oven to 375 degrees F.
• Line a cookie sheet with parchment paper or silicone baking mat.
• Beat the sweet potato puree, maple syrup, and brown sugar with an electric mixer until smooth. Add in both extracts and egg, and beat until well combined.
• In a medium bowl, whisk together both of the flours, baking powder, baking soda, cinnamon, nutmeg, and salt. Add the dry ingredients to the wet, and stir until fully incorporated.
• Using a mini ice cream scoop or a small spoon, scoop batter onto prepared cookie sheet. You should have 20-24 scoops of batter. Bake until cookies have puffed up and are dry to the touch, about 8-10 minutes.
• Let cookies rest on cookie sheet for 5 minutes, then transfer to a wire rack to cool completely. Meanwhile, prepare the maple marshmallow frosting. Clean the beaters, then beat the marshmallow creme, butter, maple syrup, and maple extract until smooth.
• Spoon about 1 tsp of the marshmallow mixture into the center of half of the cooled cookies. Top with remaining cookies, gently pressing down to create a whoopie pie. Chill assembled whoopie pies until filling has set.