Whoopie!!!

What a busy Tuesday Farmers Market! A big thank you to everyone that came out and bought lunch/breakfast on Tuesday morning. The menu was a big hit, but I have to say that the Sweet Potato & Cinnamon Whoopie Pies were the biggest hit of all! I could have sold 100 of them, but I had to settle (and did so happily) for the 45 that I prepared. I had many requests for the recipe so it is below.

While browsing online I also discovered this gem of a blog (with the drawings to match)...Cake Spy. I was so happy to know that I was in the know when I saw her recent post of Whoopie Pies. Check out her blog, her drawings and her post...Everybody likes (Cookie) Sandwiches.

Enjoy the recipe and I hope to see you all again next Tuesday for NOLA Bean's final Tuesday at the Crescent City Farmers Market!

Sweet Potato Whoopie Pies

For the Cookie Cakes:
Yields-10-12 cookies (depending on the ice cream scoop you use)
2 1/2 cups All Purpose Flour
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1 teaspoon Cinnamon
1/2 teaspoon Salt
1 1/2 cups Granulated Sugar
4 ounces Butter, unsalted and soft
1 cup Sweet Potato Puree (yes, you can use the stuff from the can, but if you can go the extra mile and make some fresh Puree from Louisiana Sweet Potatoes you will be glad you did!)
1 egg
1 teaspoon Vanilla Extract

In a bowl sift together the flour, baking soda, baking powder, cinnamon and salt. Set to the side. In the bowl of a standing mixer, fitted with the paddle attachment, cream the butter and sugar until fluffy and light in color. Add the egg, then the vanilla. Add the sweet potato puree and then add the flour mixture, mixing on a low speed so as not to overwork your batter.

This dough will be slightly sticky...don't worry, you are looking for a soft cookie/cake result.

Line a cookie sheet with parchment paper and using an ice cream scoop portion out the dough, leaving 1/2 inches between the cookies. Refrigerate the portioned dough, sheet pan and all, for at least one hour, over night is better.

Preheat the oven to 350 degrees and bake for 12-15 minutes, rotating the pan halfway through the baking time. You are looking for a cookie/cake that is just firm to the touch when finished. Allow to cool and fill with whatever you like, sandwiching two halves together right before serving.

Ideas;
-I served the Whoopie Pies filled with Whipped Chocolate Ganache on Tuesday, you could also fill with...
-Cream Cheese Frosting
-Plain ole Whipped Cream
-Pastry Cream
-Any kind of Citrus curd

Get Cooking!