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Brown Butter Sweet Potato Oatmeal Cream Pies Recipe

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  • Author: Lina
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 1 hour
  • Yield: 12 oatmeal cream pies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Brown Butter Sweet Potato Oatmeal Cream Pies combine the warm, nutty flavor of brown butter with the natural sweetness and creaminess of sweet potatoes, sandwiched between soft, chewy oatmeal cookies. Perfect for a comforting dessert or a cozy snack, these pies offer a delightful twist on traditional oatmeal cream pies with wholesome ingredients and rich texture.

Ingredients

For the Brown Butter Oatmeal Cookies

  • 1 cup unsalted butter
  • 1 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 cups old-fashioned rolled oats
  • 1 cup chopped walnuts (optional)

For the Sweet Potato Cream Filling

  • 1 cup cooked sweet potato, mashed and cooled
  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt

Instructions

  1. Prepare the Brown Butter: In a medium saucepan over medium heat, melt the butter and continue cooking until it turns golden brown and emits a nutty aroma, about 5-7 minutes. Remove from heat and let cool slightly.
  2. Make the Cookie Dough: In a large mixing bowl, combine brown sugar, granulated sugar, and the warm brown butter. Beat until creamy. Add eggs one at a time and mix well, then stir in vanilla extract.
  3. Mix Dry Ingredients: In a separate bowl, whisk together flour, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet mixture, mixing until combined. Fold in oats and walnuts, if using.
  4. Shape and Bake Cookies: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Drop dough by rounded tablespoons onto sheets, spacing 2 inches apart. Flatten slightly with palm. Bake 10-12 minutes or until edges are golden but centers are soft. Let cool completely on wire racks.
  5. Prepare the Sweet Potato Cream Filling: In a mixing bowl, beat softened butter until fluffy. Gradually add powdered sugar, mixing well. Add mashed sweet potato, vanilla, cinnamon, and salt; beat until smooth and creamy.
  6. Assemble the Oatmeal Cream Pies: Pair cookies of similar size. Spread about 2 tablespoons of sweet potato cream filling onto the flat side of one cookie and sandwich with the other cookie, pressing gently to spread filling evenly to edges.
  7. Chill and Serve: Refrigerate assembled pies for at least 30 minutes to allow filling to set. Serve chilled or at room temperature for best texture and flavor.

Notes

  • For a vegan version, substitute butter with plant-based margarine and use a flax egg instead of regular eggs.
  • Sweet potatoes can be roasted or boiled prior to mashing—make sure they are well drained to avoid watery filling.
  • Cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • Omitting walnuts will make the cookies nut-free but adds a nice crunch if included.
  • Adjust sweetness in filling by adding more or less powdered sugar according to taste.

Find it online: https://cookedbylina.com/brown-butter-sweet-potato-oatmeal-cream-pies-recipe/