I found that day and a recipe for them: Sweet Potato Whoopie Pies. Well... the recipe was not for whoopie pies... but hey, why put that Cream Cheese Cinnamon Frosting on top when you can sandwich it in between two cookies?
I think I found a new favorite frosting recipe. This one. Oh.my. SO GOOD. It would taste amazing on anything, but maybe I should make some cinnamon rolls and test out how amazing that would be. I did notice baking these cookies took forever. I did the first tray at the time specified and what came out were warm dough balls. I promise my oven was up to temp, I have a new thermometer just in case. Anyway... 15-17 minutes worked and the cookies had a warm spice, hard to even taste the sweet potato.
We brought these to Andy's work event at a pumpkin farm and they were well received. A friend of ours tried them the night before and declared them "not that bad". Wow... raving review there... thanks. Thankfully Andy's coworkers really liked them and promised they were good.. not bad at all.
Sweet Potato Cookies with Cinnamon Cream Cheese Frosting
Cookies:
3 cups all-purpose flour
1 tablespoon cornstarch
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup sweet potatoes cooked and mashed
1 cup (2 sticks) butter, melted
1 cup granulated sugar
1 large egg
2 teaspoons vanilla
Frosting:
8 oz cream cheese, softened
4 tablespoons unsalted butter, softened
1 teaspoon vanilla
1 teaspoon cinnamon
3 to 4 cups powdered sugar (add until desired consistency/firmness)
ground cinnamon sprinkled on top (optional)
In a medium sized bowl, whisk together flour, cornstarch, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.
In a large bowl whisk together sweet potatoes, butter and granulated sugar. Add egg and vanilla extract.
Beat in flour mixture until well combined. Cover bowl with foil or parchment paper and refrigerate for one hour or overnight.
Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper.
Using a medium cookie scoop, drop dough by onto prepared cookie sheets. Grease the bottom of a flat glass with butter and gently press cookie dough into flat disks about 1/2 inch thick.
Bake for 10 to 12 minutes or until tops are set. Transfer to wire racks to cool.
For Cinnamon Cream Cheese Frosting: Beat together cream cheese, butter, cinnamon and vanilla until well combined. Add powdered sugar and beat until smooth.
Generously frost on top of each cookie and dust with extra cinnamon if desired. Serve immediately and store any leftovers in the refrigerator.
8 oz cream cheese, softened
4 tablespoons unsalted butter, softened
1 teaspoon vanilla
1 teaspoon cinnamon
3 to 4 cups powdered sugar (add until desired consistency/firmness)
ground cinnamon sprinkled on top (optional)
In a medium sized bowl, whisk together flour, cornstarch, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.
In a large bowl whisk together sweet potatoes, butter and granulated sugar. Add egg and vanilla extract.
Beat in flour mixture until well combined. Cover bowl with foil or parchment paper and refrigerate for one hour or overnight.
Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper.
Using a medium cookie scoop, drop dough by onto prepared cookie sheets. Grease the bottom of a flat glass with butter and gently press cookie dough into flat disks about 1/2 inch thick.
Bake for 10 to 12 minutes or until tops are set. Transfer to wire racks to cool.
For Cinnamon Cream Cheese Frosting: Beat together cream cheese, butter, cinnamon and vanilla until well combined. Add powdered sugar and beat until smooth.
Generously frost on top of each cookie and dust with extra cinnamon if desired. Serve immediately and store any leftovers in the refrigerator.
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