Two Saturdays ago what was intended as a relaxing evening with friends turned into fierce battle. I spent the night yelling at the top of my lungs, rolling my eyes a lot, and throwing a black and red disc at the person to my left.
Oh, and laughing until my insides hurt.
Catch Phrase has to be the greatest game ever invented.
The game becomes even more monumental when played while wearing comfy yoga pants and sipping on some good scotch. Add a few spicy Sweet Potato Whoopie Pies to the mix and the perfect game night is born.
While I wish I could give you a play by play of the hilarious answers we shouted or show you a video of Nicole’s competitive side coming out, all I really have to offer is a recipe for Sweet Potato Whoopie Pies. But I think that’s enough.
“Sweet and nutmeg-y with frosting in the middle.”
“Like a Devil Dog, but not.”
“Oh! [Blank] Goldberg. She was in Ghost.”
That’s how I might describe a Sweet Potato Whoopie Pie if I was playing Catch Phrase right now.
Sweet Potato Whoopie Pies
For the cookie (or whoopie I guess?):
2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground clove
1/2 teaspoon ground nutmeg
1/2 cup butter, softened (I used local Amish butter–the BEST)
1 cup packed light brown sugar
1 egg (from local, pastured hens)
1 cup sweet potato puree (technique to follow)
1 teaspoon vanilla
For the filling:
2 cups confectioners sugar
8 ounces cream cheese, softened
1 stick butter, softened
1 teaspoon vanilla
1 teaspoon cinnamon
Make the sweet potato puree:
Peel and dice two sweet potatoes. Place in a medium pot and cover with water. Bring to a boil, turn the heat to medium low and simmer until potatoes are very tender. Using an immersion blender or food processor, blend the sweet potatoes until smooth.
Make the cookies/whoopies:
Preheat oven to 375 degrees. Grease a cookie sheet with some of that Amish butter.
Stir together flour, baking powder, baking soda and all the spices. In a large bowl, beat the butter and brown sugar together until fluffy. Add the egg, sweet potato puree and vanilla. Beat to combine. Add dry ingredients to sweet potato mixture a little at a time, beating until well combined. Using rounded tablespoons, drop the dough onto the greased cookie sheet and bake for 9 to 11 minutes (the cookies do not get very brown ). Cool on a wire rack while making the filling.
Make the filling:
In a large mixing bowl, beat together the butter and cream cheese until well combined. Add the confectioners sugar a little at a time, beating until combined. Add the vanilla and cinnamon and beat to combine.Once the cookies/whoopies are cool, spread the filling between two of them to form the perfect Sweet Potato Whoopie Pie. Makes about 16 cookies, so 8 pies. I usually double the recipe or make smaller cookies (with a rounded teaspoon instead of tablespoon).