Fall is a time of change. Leaves fall from trees, pumpkins are harvested from the ground and it’s finally socially acceptable to wear leggings (even though they’re technically pants). When you think of all these changes in the air, what food comes to mind? Sweet potatoes! The earthy flavors of this vegetable match perfectly with autumn weather. In this blog post, we’ll show you how to make Vegan Sweet Potato Whoopie Pies With Maple Cream Filling that will be perfect for your family’s Thanksgiving celebration or any other chilly day spent indoors.
But first, let’s talk about every component of this delicious dish:
Sweet potato add a delicious sweetness to this dish, and they’re filling enough that you won’t need a side. They have a unique texture when mashed and are a great way to add some variety in your fall recipes.
We use coconut sugar as the main sweetener, which is lower on the glycemic index than white or brown sugars. This means it’ll keep you feeling full for longer without causing any spikes in blood sugar levels that can lead to cravings later on. We also added maple syrup because what says “autumn” more than this delicious flavor?
This recipe contains dairy-free buttery spread and whipped cream so vegans don’t feel left out of all these deliciously fall flavors! The filling is made from vegan ingredients like cashew milk, pumpkin pie spice, pure vanilla extract, demerara sugar (to make it tarter), and non-dairy buttery spread.
The dough for these whoopie pies is a variation of an old familiar favorite: the chocolate or yellow cake mix cookie, where we substitute water with dairy-free milk and add some vegetable oil to make it extra moist. This means that you can keep your pantry stocked year round! You’ll only need one bowl to put together this recipe so clean up will be minimal too.
Mixing all the ingredients until they are well combined before turning on the oven adds richness from both oils in the batter as well as creating little air pockets when beaten which results in a soft inside (not hardened)! As soon as you take them out of the oven let them cool slightly before filling them with our maple cream stuffing – but cake. It is made from all-purpose flour, cocoa powder, baking soda and salt to give the cake a light chocolate flavor. We used shortening because it gives the cookie more body than butter or margarine.
Below you’ll find a recap on the steps you need to follow to make this recipe:
In a bowl, mix the sugar and vegan butter until it’s light and well combined. Then add in the vanilla extract, soy milk, applesauce, and flax eggs. Mix to create an even batter before adding flour one cup at a time (and stirring).
Mix all of your dry ingredients together as instructed on package for cake-like consistency. Add this mixture into the wet mixture prepared earlier. Stir gently with spatula just until fully mixed in and evenly distributed throughout batter without over mixing! Pour this batter into greased or lined whoopie cakes pan so that they are about three inches apart from each other – not touching! If you don’t have a whoopie pie pan use muffin tins!
Bake at 350 degrees Fahrenheit for about 20-25 minutes or until the tops are golden brown. Let cool in pan and then enjoy with a drizzle of maple cream frosting!
What to serve with this meal?
* Angel Food Cake * Classic Pumpkin Pie with Maple Pecan Streusel Topping ** ~~ We recommend serving a slice of this dessert alongside the whoopie pies.
* Vegan Vanilla Bean Ice Cream ** This is really all you need to top these delicious desserts off with and enjoy!
* Vegan Coconut Whipped Cream ** To top off the whoopie pies, feel free to use this vegan whipped cream.
* Vegan Pumpkin Pie Spice Latte * This is one of our favorite desserts and it will make you want for more! ~~ We would recommend serving a pot alongside your dessert plate.