Candied Yams Whoopie Pies with Salted Caramel Buttercream Frosting
Whoopie pies are considered a New England phenomenon and a Pennsylvania Amish tradition. These pies are wonderful. I love the sweet-salty flavor when you bite into the pie. The salt crystals seem to dance on your tongue! The spiciness of the rich yam cake cookie is perfect for the holiday season! Yum!
Ingredients
- 2 cups brown sugar firmly packed
- 1 cup vegetable oil
- 1 – 16 ounce can Bruce’s Yams drained and mashed
- 2 eggs
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 2 tablespoons Pumpkin Pie Spice
- 1 /4 cup confectioners’ sugar for dusting optional
- 3 tablespoons prepared refrigerated caramel dip
- 3 tablespoons of half and half creamer
- 1 teaspoon vanilla extract
- 1 stick salted butter softened
- 1 1 /2 sticks unsalted butter softened (yes both)
- 2 1 /2 cups confectioners’ sugar
- 1 teaspoon sea salt
- ¼ confectioners’ sugar for dusting
Instructions
- Preheat oven to 350°.
- Lightly grease 12 spot 2 ½ inch baking sheets or large muffin tins*.
- Combine the oil and brown sugar.
- Mix in the mashed yams and eggs, beating well.
- Add the flour, salt, baking powder, baking soda, vanilla extract, and spice. Mix well. Drop dough by onto the prepared baking sheets. I used a 1 ½ inch scoop.
- Bake for 10 to 12 minutes. Remove from pan and cool on wire rack.
- For the frosting: In a small bowl mix together the caramel and the half and half, then add in the vanilla.
- In a mixer fitted with paddle attachment, beat butter and confectioners’ sugar together until lightened and fluffy. Mix until thoroughly combined.
- Scrape down the side of the bowl and add the caramel. Beat on medium high speed until light and airy, and completely mixed then add in the salt. Mix for another minute and turn off.
- Use a dollop of frosting between 2 cookies. Dust with confectioners’ sugar .