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Sweet Potato Whoopie Pies

Sweet Potato Whoopie Pies

Print Recipe
Yummy Sweet Potato Whoopie Pies featuring snickerdoodle cookie mix and chocolate fudge frosting. Orange and yellow sprinkles make them perfect for Halloween!
Course Dessert
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 12

Ingredients

  • 1/2 cup from a 15 oz. can Bruce’s Yams Cut Sweet Potatoes; drained (reserve 2 tbs. syrup)
  • 1 whole egg
  • 1 stick soft butter
  • 1 17.5 oz. box Snickerdoodle cookie mix
  • 1/2 cup flour
  • 1 16 oz. tub chocolate fudge frosting
  • orange and yellow sprinkles; optional

Instructions

  • Heat oven to 375°F.
  • Line a large baking sheet with parchment paper; set aside.
  • Whip together the Bruce’s Yams Cut Sweet Potatoes, egg and butter, until smooth. Add cookie mix and flour; stir until just blended.
  • Pour cinnamon sugar (comes in cookie mix box) onto a plate. Roll 24 cookies into 2” balls and place on cinnamon sugar. Press cookies down and turn over to coat both sides.
  • Place cookies on baking sheet and put in oven to bake for 10 minutes. Remove cookies, and cool 15-20 minutes on a wire rack.
  • Meanwhile, stir the frosting with the sweet potato syrup. When cookies are cool, thickly frost the underside of 12 cookies then top with the second half of cookies.
  • Roll edges of cookie (frosting) in orange and yellow sprinkles, if desired.