- Hey everyone.

Today, we are making these darling little sweet potato whoopie pies.

I think it's a recipe you're gonna love.

So let me show you how to do it.

(upbeat music) So, here is everything we need to get our batter going for our sweet potato whoopie pies.

And the first thing we're gonna start with is we're gonna cream the butter and the sugars together.

So in our mixer with a paddle attachment we are going to put 12 table spoons or three quarters of a cup of butter into our mixer.

And to that, we are adding one fourth cup of packed light brown sugar.

But if you have only have dark, that's fine too.

I'm just gonna break that up a little bit.

And then here in this bowl, I have one cup of ginger sugar that I mixed up.

I mix up a batch of ginger sugar and just have it on hand.

I think the ginger really makes a nice flavor in here.

If you don't have ginger sugar, that's okay.

You can use just regular granulated sugar.

So into the bowl, we go.

Oh, kind of lost some, here we go.

And then I'm just going, ooh, ooh.

I'm sorry guys, I just noticed I had a little bit more in there.

I don't wanna lose any of that delicious ginger sugar.

So we're just gonna get that going on a low speed and get that incorporated.

And while that is getting nicely blended, we are going to get our dry ingredients together.

So here I have two and a half cups of all purpose flour, to that, I am adding one teaspoon of baking soda and a half a teaspoon of baking powder into our flour.

We're adding a half a teaspoon of salt.

And then here we have a half a teaspoon of ground cinnamon.

And then also we need a fourth of a teaspoon of nutmeg.

So, I'm just freshly grinding that in.

There we go.

Now, if you weren't using ginger sugar, I would go ahead at this point and add maybe a half a teaspoon to a teaspoon of ginger to get that ginger flavor in there.

But now I'm just gonna whisk all of my spices and my flour together and just get that ready, have that kind of set aside for when our butter and liquid ingredients are ready.

So let's give this a look and let's see how we're doing here.

Let's scrape down the bowl and just make sure, whenever you're blending butter with sugar or anything like that, you always wanna scrape down the sides of the bowl.

You always wanna get up under 'cause a lot of times the mixer doesn't quite reach some of that butter that's down at the very bottom of our bowl.

So I want this, I'm just gonna let this go for a few more seconds, just get that really nicely blended and creamed.

(blender whirling) Okay, looking good.

Now while it's still on low, I'm gonna add our eggs and we're gonna do one at a time and get them incorporated.

And if I didn't say it two eggs, you guys.

So let me turn it up just a little bit.

Get that one in.

Let's scrape down again, get it off our spatula.

There we go.

And then we can add the other one.

(blender whirling) We're gonna let mix in.

And then as that gets all mixed in, which it's looking good you're gonna turn this off again.

And to that, we are adding one fairly decently packed cup of sweet potato.

If you prefer pumpkin, that's a good swap out as well for this.

And I actually am using the canned sweet potatoes but I mean, if you wanted to bake some sweet potatoes that would taste awesome too.

And then just get them all mixed up before you then add them for your whoopie pie.

So into the bowl goes our sweet potato mixture.

And now, we're gonna mix that to get that totally combined.

(blender whirling) That looks good.

But I also, at this point, just want to add some vanilla.

I don't know if you guys know this but to make your own vanilla, it's really pretty easy.

Just put a bunch of vanilla beans into a a jar and fill it with vodka and then sit it put it away in a pantry for maybe two months or so in a dark spot and you have your own vanilla.

It's delicious and it's just easy.

So there's a little tip.

So I'm putting about a teaspoon full of vanilla in our batter, get that mixed up.

It looks a little grainy if you can see that, but don't worry, that's nothing to be concerned about because it'll all get incorporated in as we put in our dry ingredients.

So now, we're ready to combine our dry with what I have here is a half a cup of heavy cream and we're gonna alternate, a third of the flour and then half of the cream, another third, another third, do it slowly so it gets nicely incorporated in.

And for this first bit of flour I always find it easier just to lift my mixer arm and get that in, this way keeps me from having flour all over my counter.

So it gets in the bowl a little bit easier.

And then we're just gonna turn this on low.

(blender whirling) And we see the flour fly little bit, but that's okay.

And there, so it's the flour is incorporated, we don't wanna over mix.

And now I'm gonna put about half of my heavy cream in and while the mixer is going I'm gonna add another third of my flour mixture.

And then I'm gonna add the rest of my cream.

And then I am now adding the rest of my flour mixture in.

(blender whirling) And before I give it its final little whirl I want to just scrape the sides again, scrape underneath, make sure everything is getting mixed in evenly and nicely.

So let me reach over here and get that and then get down under again.

There we go, so one last little whirl.

(blender whirling) Excellent, so now we're just gonna get our beater off here and get our batter scraped off.

This is such a nice batter you guys.

I mean, I can smell the spices but as far as now creating our whoopie pies, it's soft.

It'll hold its shape but it's still is just nice and creamy and a great consistency.

So let's take this off.

And every time you take something out of the mixer I always like to just kind of, again, scrape down the sides, give it one last mix, just so you can check to see to make sure that everything has been nicely mixed together.

And I think we're good here.

So now, this will make different size whoopie pies.

It's up to you what you want to do with it.

Today, I wanna make little mini ones.

So let me just get this out of the way a little bit.

And what we have here is, I've got my cookie sheet already prepared.

I've got a piece of parchment paper on the cookie sheet.

My oven is preheating to 350 degrees right now.

And so, because this is a soft batter, sometimes it gets a little hard to scoop.

So what I'm gonna show you are a few of the little mini size and this is like a tablespoon size scoop that we're gonna do.

And so, the easiest way or the trick that I learned while doing many of these recently in fact is so you make sure you really scoop the batter into your scooper.

You want it nice and firm in there, but then sometimes it's still a little bit difficult getting out.

So I just kind of wet my fingers a little bit and that way, as I'm releasing I can coax it out a little bit with my wet finger.

And it doesn't, I'm not standing here like oh my God, this is never coming out.

And it helps to keep the shape because with whoopie pies we want to at least be able to match up as closely as possible, a top and a bottom.

And so we'd like them to be as uniform as possible.

So scoop and really pack it in there.

And then as you are releasing your scoop just take your little moistened finger and kind of ease it out.

And so I'm gonna finish the rest of these and get ready to pop it into my 350 degree oven.

These guys will take anywhere from eight to nine minutes.

If you're doing bigger ones, obviously that's going to take more time.

I know the big whoopie pies that are maybe like three tablespoons in a scoop, those are gonna take you anywhere from 18 to 20 minutes, but play around with it.

See what you like.

And I'll meet you back when we're ready to do our marshmallow buttercream filling.

(upbeat music) So, we had our sweet potato whoopie pies in the oven for about nine minutes.

Here they are out of the oven and they've cooled and now we're ready to make our marshmallow buttercream filling.

So we're gonna start with this.

It seems like a lot you guys but after all, it's delicious, wonderful, sweet filling.

This is a pound of confectionary sugar and I like to weigh my confectionary sugar when I can only because it makes a little bit less mess than trying to scoop with a cup and get it in.

But anyway, we have a pound of confectionary sugar.

We have two sticks or 16 tablespoons of butter and I'm just gonna get that right into the mixer with our paddle attachment.

There we go.

And to our butter and our sugar, which I'm gonna add last, we are adding a container.

It's seven ounces of marshmallow fluff which gives us that wonderful, delicious marshmallow flavor which is perfect with sweet potatoes or our whoopie pies.

So it's a little messy.

I'm gonna do the best I can and get this all out of the container, 'cause I don't wanna lose any of my delicious marshmallow fluff here.

Okay, I think that's good.

Trying to get it off the sides.

And now we also have here, I've got about three tablespoons of milk.

I'm not gonna add all of the milk.

I wanna see what my consistency of my icing does and I'm gonna use this to kind of either loosen it up if I need a little bit more creaminess in my filling.

And then I also have a little bit of salt.

I'm not using all of this salt, but it sometimes helps when you have such a sweet icing or filling you add just a pinch of salt.

It helps to balance all of that.

And then our handy dandy, friendly vanilla, which I, what I'm gonna do first is just get this creaming together get our marshmallow and our butter creaming a bit to get that all nicely mixed up.

And, I mean it's beautiful room temperature butter little bit of marshmallow fluff, uh, uh, uh, looks pretty and mixes up beautifully.

So I'm just gonna add, I like a pretty strong vanilla flavor to this.

So I'm going to add about a tablespoon of our vanilla here and I'm just gonna add it right to our mixture there.

(blender whirling) So let's just kinda get that nicely mixed.

I'm gonna scrape down the sides of our bowl, the best I can.

Sometimes the marshmallow fluff makes it a little difficult to get it off the sides of the bowl but we're just gonna do the best we can.

And there's that.

Now I am just, I'm gonna be brave.

And I am going to add all of our confectioner sugar at once, but you'll see, I'm gonna cover us up with a towel so that we don't have a cloud dust of sugar once the mixer turns on.

We have enough of a cloud dust as I put it in the bowl.

But honest to goodness, it makes a little less mess this way, trust me.

All right, so we're gonna get that down.

I'm gonna take a kitchen towel and cover us up.

I'm gonna move our whoopie pies out of the way, just in case and yeah, and you just kind of hold it all down and turn it on the lowest setting just to start to get it incorporated.

And I know you guys can't see it at this point, but trust me, it's better this way that you just see the towel versus a huge cloud dust of confectioner sugar.

So I'm gonna take a peek and I've taken peaks before.

So you can almost hear where the mixer starts to work a little harder then I know at least our sugar is getting incorporated versus me lifting the towel too soon.

Yep, we're looking good.

So I've done that before and I've made just a big as mess that way as the other way, but here you see we're getting nicely mixed up.

It doesn't take much, I'm gonna add my pinch of salt, get that mixed in.

I wanna stop it and just scrape down the sides one more time to make sure that we're getting as much fully mixed in as possible.

It is really looking good to you guys.

I might, so look at that, so see the texture.

It's pretty firm, for our whoopie pies we do want it somewhat firm because when you bite down into the whoopie pie, you don't want your marshmallow filling to go like all over the place.

But having said that, I think we can make it just a little more creamy than what it is.

So I'm just gonna add, I'm gonna start with like just a maybe a teaspoon full of milk.

It's always easier to add more milk than it is to take it out.

So that's why I'm only starting with a little bit, get that mixed up.

Yeah, it's loosening up.

You don't want it so stiff that you can't get it out of your piping bag or you're working so hard to get it outta your bag, it's a problem.

So that's looking really good and I'm gonna scrape this off our paddle here and let's take it off.

Let's just get it off the mixer, makes it a little bit easier to try and get this all out.

And then I'm going to put this lovely filling into a piping bag.

But if you don't have a piping bag, you can use a Ziploc bag or you don't have to use a bag at all.

I mean, you can just take a knife and fill your whoopie pies.

All right, so here, we're gonna scrape that down.

And I have here ready for us, I took a piping bag and I just folded it over a cup.

So it gives it some stability while I'm filling it.

That way I don't have to one hand with my piping bag, on one hand with my filling and just make a huge mess.

And I also am gonna switch spatulas because this little one makes it a whole lot easier to get this sticky marshmallow filling in.

But I just kind of take as much as I can get on my spatula here and just really carefully push it into the bag.

And then I kind of come up the side so that it comes off of the spatula relatively easy.

And I'm not gonna fill this to the brim 'cause the more you fill your piping bag the harder it can be to squeeze the filling out.

And we don't want to make this any more difficult or strenuous than it needs to be.

So here, we have it in our bag.

I'm gonna just kind of squeeze the top and push it down.

I don't have a piping tip on here, I don't need a piping tip.

I'm just going to get it as far down as possible.

I recommend, even though I don't have one right now but I recommend like putting a little clip or something at the edge of your bag, because so many times you think, oh, I'm gonna hold this together, I'm not gonna let it go, there icing isn't gonna fall out that end.

But then something comes up, you get distracted and lo and behold you have this mess of icing and filling on the one end and nothing coming out of your tip.

So, we've got that going.

And then you want to just snip it doesn't need to be a small one because all we're doing is filling.

So you're gonna snip the end of the bag.

But the other tip two is snip the the bag away from whatever it is that you are filling because you don't want to find an icing tip bag in your filling, in any of your whoopie pies, that'll not be cool.

All right, so now we're gonna fill these guys and you see I've got them laid out out here.

When I was taking them off of the tray I tried to line them up equal sizes because one end is going to be the bottom and the other one's gonna be the top.

And so we want them kind of to be equal sizes if at all possible.

All of 'em are a little bit different in size and that's okay but we just wanna get it as close as possible.

So now, you just take one of the whoopie pies.

This is gonna be the bottom and we're gonna squeeze our filling.

I like a lot of filling.

So see, I should have used a clip, you guys but that's all right.

And, and honestly it's easier sometimes to just leave it on the tray, fill it up.

And then you take your top and wallah, just press down gently.

And there you have it, it's pretty easy.

Let's go ahead and just do these quickly.

So as you I'm sure have figured out by now however many whoopie pies come out of the oven that is going to be or I should say not whoop pies, but just the cakes.

So if you have, 1224, however many whoopie pies you're actually going to have half of that number by the time you fill them, right?

Because everyone gets a top and a bottom.

So here let's quit talking and just do that, do this quickly.

They go really quick In terms of filling.

And then if you guys have watched any of my other videos, you know even though this is delicious as it is and perfectly presentable, I've of course got a little decoration that I'm gonna put on the top.

So here, here we have our cute little whoopie pies, but to put them over the top as I like to do what I have here, I'll do 'em here.

Little, these are marshmallow fondant little flowers and little marshmallow fondant leaves.

And so, every whoopie pie is going to get a flower and a leaf and I'm taking a little bit and putting it on the top.

A little bit of the filling 'cause this'll be what helps our flowers to stick.

(upbeat music) Here we go and we just take a flower and a leaf and voila there, you have it.

I'll do one more.

And then we'll finish these up and get ready to plate it and give it a taste.

And don't worry about that little extra filling, no one's going to say, ew, I don't want that extra filling.

So there you guys go, our delightful darling little sweet potato whoopie pies.

Let me plate them up and we'll come back and give them a taste.

So before we taste, if you like what you watch today just subscribe to the channel, give us a like, and why don't you comment about what you might like to see me make next.

Also, if you are looking at the three tiered kickstand, we've got another video showing you how to make one of these darling little three tiered kickstands.

So with that, no further ado.

Let's give it a taste.

So just looking at it, you can see that it's just a cute little sized bite of goodness.

Here we go.

Mm, really, really good.

If you see the inside, if you can see that at all, you guys the cake part is it filled with sweet potato.

You can see the little sweet potato bits.

It's not overly sweet because the marshmallow buttercream filling just kind of picks it up and brings a creaminess and sweetness to it.

It is absolutely delicious.

I really hope you try this recipe.

And I also hope you enjoy, see you next time.

(upbeat music)