Name: Sweet Potato Stuffed Fried White Oreos
Ingredients: 1 cup mashed sweet potatoes (cooked and cooled); 4 oz cream cheese, softened; ¼ cup brown sugar; ½ teaspoon ground cinnamon; ¼ teaspoon ground nutmeg; 1 teaspoon vanilla extract; 20 Golden (White) Oreos; 1 cup all-purpose flour; 1 tablespoon granulated sugar; 1 teaspoon baking powder; ¼ teaspoon salt; ¾ cup milk; 1 large egg; 1 teaspoon vanilla extract; Vegetable oil, for frying; Powdered sugar, for dusting; Optional glaze or caramel drizzle

Ingredients

Scale

For the Sweet Potato Filling

1 cup mashed sweet potatoes (cooked and cooled)
4 oz cream cheese, softened
¼ cup brown sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 teaspoon vanilla extract

For the Cookies

20 Golden (White) Oreos

For the Batter

1 cup all-purpose flour
1 tablespoon granulated sugar
1 teaspoon baking powder
¼ teaspoon salt
¾ cup milk
1 large egg
1 teaspoon vanilla extract

For Frying & Topping

Vegetable oil, for frying
Powdered sugar, for dusting
Optional glaze or caramel drizzle

Instructions

Step 1: Prepare the Sweet Potato Filling

In a mixing bowl, combine mashed sweet potatoes, softened cream cheese, brown sugar, cinnamon, nutmeg, and vanilla extract. Beat until smooth, creamy, and fully combined. Transfer the mixture to a piping bag or zip-top bag and refrigerate for 20–30 minutes to firm up slightly.

Step 2: Stuff the White Oreos

Carefully twist apart each White Oreo. Pipe or spoon a small amount of sweet potato filling onto the cream side, then gently press the cookie halves back together. Repeat until all cookies are filled. Place stuffed Oreos on a tray and freeze for 30 minutes to help them hold shape during frying.

Step 3: Make the Batter

In a bowl, whisk together flour, sugar, baking powder, and salt. Add milk, egg, and vanilla extract, whisking until a smooth, thick batter forms. The batter should coat the cookies without dripping excessively.

Step 4: Heat the Oil

Heat vegetable oil in a deep skillet or pot to 350°F (175°C). Make sure there’s enough oil to fully submerge the cookies.

Step 5: Fry the Oreos

Dip each stuffed Oreo into the batter, allowing excess to drip off. Carefully place into the hot oil and fry for 2–3 minutes, turning once, until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

Notes

Freezing the stuffed Oreos helps prevent filling from leaking during frying.
Oil temperature is key—too hot will burn the batter, too cool will make them greasy.
Use smooth, lump-free sweet potato mash for best texture.

Fry in small batches to keep oil temperature steady.