Sweet Potato Whoopie Pies with Maple Marshmallow Creme

By TastesOnTrial

Heather @ Sprinkle Bakes recommends using fresh sweet potatoes as opposed to canned. I concur. Bake two sweet potatoes at 375 F. for 45 minutes. Peel and mash.

In attempt to cut calories and sugar, I replaced the 3/4 c. sugar with Smart Sugar. Smart Sugar is puffed sugar crystals that provide all the sweetness of sugar, but using less of it. A serving contains less than 5 calories, which saves this recipe nearly 400 calories. Measures cup-for-cup. This substitution did not affect the delicious flavor.

I know, I'm making whoopie pies and talking about cutting calories...but I say cut where you can.

Ingredients

• Cake:
• 3 c. all purpose flour
• 2 t. ground cinnamon
• 1 1/2 t. baking powder
• 1 1/2 t. baking soda
• 3/4 t. salt
• 6 t. (3/4 stick) unsalted butter, room temperature
• 3/4 c. (packed) golden brown sugar
• 3/4 c. sugar
• 1/2 c. vegetable oil
• 3 large eggs
• 1 1/4 c. cooked and mashed sweet potatoes
• 1/2 c. milk
• Nonstick vegetable oil spray
• Filling:
• 1 c. powdered sugar, sifted
• 1 c. (2 sticks) unsalted butter, room temperature
• 1 7-oz. jar marshmallow crème
• 2 t. maple extract

Details

Preparation time 90mins
Cooking time 110mins
Adapted from sprinklebakes.com

Preparation

Step 1

Cake:

1. Sift first 5 ingredients into large bowl. Using electric mixer, beat butter and both sugars in another large bowl until blended. Gradually beat in oil. Add eggs 1 at a time, beating to blend between additions. Beat in mashed sweet potato. Add dry ingredients in 2 additions alternately with milk in 1 addition, beating to blend between additions and occasionally scraping down sides of bowl. Cover and chill batter 1 hour. Transfer to a piping bag fitted with a large round tip.

2. Arrange 1 rack in bottom third of oven and 1 rack in top third of oven; preheat to 350°F. Line 2 baking sheets with parchment; spray lightly with nonstick spray. Pipe batter onto baking sheets (about 3 tbsp. per cake) spacing apart. Let stand 10 minutes.

3. Bake for 10 minutes. Rotate pans and bake for another 10 minutes. Cool cakes completely on baking sheets on rack. Using spatula, remove cakes from parchment.

4. Line cooled baking sheets with clean parchment; spray with nonstick spray, and repeat baking with remaining batter if necessary.

Filling
Using electric mixer, beat sugar and butter in large bowl until fluffy, about 2 minutes. Add marshmallow crème and maple extract; beat until blended and smooth.

To assemble, pipe or spoon about 2 T. fulling on flat side of 1 cake. Top with another cake.