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Salted Caramel Cream Sweetpotato Whoopie Pies

Cake Ingredients

  • 2 C. brown sugar, firmly packed

  • 1C. vegetable oil

  • 1½ C. cooked, peeled mashed sweet potatoes

  • 2 eggs

  • 3 ¼ C. all-purpose flour

  • 1 t. salt

  • 1 t. baking powder

  • 1 t. baking soda

  • 1 t.  vanilla extract

  • 2 T. pumpkin pie spice

  • ¼ C confectioners’ sugar for dusting (optional)

Cake Directions

  • Preheat oven to 350º

  • Lightly grease baking sheet

  • combine oil and brown sugar.

  • Mix in sweetpotatoes and eggs, beating well

  • Add in flour, salt, baking powder, baking soda, vanilla extract, and spice.  Mix well.

  • Drop dough onto prepared baking sheets approximately 2½ inches apart.  (For consistency use 1 ½ inch scoop)

  • Bake for 10-12 minutes

  • Remove from pan and cool on wire rack.

Salted Carmel Buttercream Ingredients

  • ⅓ C. granulated sugar

  • 2½ T. water

  • ⅓ C. heavy cream

  • 1½ t. vanilla extract

  • 1 stick salted butter, softened

  • 2½ C. confectioners’ sugar

  • 1 t. sea salt

Directions

  • In a saucepan, stir together granulated sugar and water

  • Bring to a boil over medium heat.

  • Cook without stirring until mixture turns deep amber in color. (approximately 15-20 minutes)

  • Remove from hat and slowly add in cream and vanilla, stirring until very smooth.

  • Allow caramel to cool for about 20 minutes until it is just barely warm, but still pourable.

  • In a mixer with paddle attachment, beat butter and confectioners’s sugar together until light and fluffy making sure it is thoroughly combined.

  • Scrape down the side of the bowl and add caramel.  Beat on medium high speed until light and airy.

  • Once completely mixed, add salt.  Mix for 1 minute.

  • Add a large spoonful of mixtures between two cookies and set aside.

  • Dust with confectioners’ sugar

Compliments of Donna Ryan, Topsfield, MA.