Mini sweet potato whoopie pies with maple marshmallow frosting


- 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


Step 1

Heat oven to 375 degrees F.

Step 2

Line a cookie sheet with parchment paper or silicone baking mat.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.


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