Sweet Potato Whoopie Pies with Honeyed Mascarpone & Toffee Bits
"These fun little fall-inspired snack cakes are perfect for football tailgates and family get-togethers...."
INGREDIENTS
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Whoopie Pies
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1 1/4 cups cooked sweet potato (about 1 large) or canned sweet potato puree (not pie filling)
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1 stick and 1 tablespoon butter, divided, softened
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1/2 cup cream
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2 tablespoons sour cream (optional)
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1 teaspoon vanilla
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1 1/4 cups firmly packed Dixie Crystals Light Brown Sugar
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2 eggs
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2 cups cake flour*
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1 teaspoon baking soda
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1/2 teaspoon baking powder
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1/4 teaspoon salt
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1/2 teaspoon ground cinnamon
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1/8 teaspoon ground all spice
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1/8 teaspoon ground ginger
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Pinch ground nutmeg
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1/2 cup buttermilk
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Filling
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16 ounces Mascarpone cream, softened
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1/4 cup Frangelico Hazelnut Liqueur (may substitute milk if needed)
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1/4 to 1/3 cup honey
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1 cup toffee bits, mini chocolate chips, almonds (bakers' choice)
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*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
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