Yam and Marshmallow Whoopie Pies
- 1 1/2 cup Flour
- 3/4 teaspoon Baking Powder
- 1/2 cup pureed and cooked Yams
- 1 cup Sugar
- 1/2 teaspoon Nutmeg
- 1/2 teaspoon Cinnamon
- 3 Eggs
- 1/4 cup Butter melted
- 1 tablespoon extra
- 1/4 cup Shortening
- 1 teaspoon Vanilla
- 3/4 teaspoon Salt
- 1 package Big Marshmallows
- After boiling your cubed yams in water, preheat your oven to 375°.
- Using a mixer mix the sugar, eggs, butter, shortening and vanilla together. Add the yams. Sift in the flour, baking powder, nutmeg, cinnamon and salt. Fold in all ingredients together with a rubber spatula.
- Scoop the batter onto a baking tray using soup spoons. Don't worry about making them perfectly circular, the stickiness of the marshmallows will distract any naysayers.
- Bake for 10 minutes or until the edges begin to brown slightly.
- Let the cookies cool on a cooling rack while you make the marshmallow filling.
- To make the marshmallow filling use a medium sized sauce pan. Melt 1 tablespoon of butter. Add all the marshmallows. Constantly stir until the marshmallows are just slightly melted.
- Spread on the bottom a cookie and then add another to the top. Dip in chocolate if you're feeling ambitious.
Everyone enjoy their Thanksgiving and be sure to make all my Thanksgiving recipes this year! All delicious looking photos by Katy Weaver!