Tips
Pipe filling neatly to avoid overstuffing.
Let fried Oreos rest 1–2 minutes before serving to set the interior.
Use a thermometer for consistent frying results.
Serve immediately for maximum crunch.
Prep Time
35 minutes
Cooking Time
15 minutes
Total Time
50 minutes
Nutritional Information (Approximate per serving)
Calories: 410
Protein: 6g
Sodium: 280mg
FAQs
Can I make these ahead of time?
You can stuff and freeze the Oreos ahead, but fry just before serving for best texture.
Can I air fry these?
Traditional deep frying is recommended. Air frying may not fully crisp the batter.
What oil is best for frying?
Vegetable or canola oil works best due to neutral flavor and high smoke point.
Can I use regular Oreos instead of White Oreos?
Yes, but White Oreos pair better with sweet potato flavor.
Conclusion
Sweet Potato Stuffed Fried White Oreos are a show-stopping dessert that combines comfort, creativity, and indulgence in every bite. With crispy golden batter, soft vanilla cookies, and creamy spiced sweet potato filling, this dessert delivers fair-style magic right at home. Perfect for fall, holidays, or anytime you want something unforgettable, these fried Oreos are guaranteed to impress and satisfy.
For the Sweet Potato Filling
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1 cup mashed sweet potatoes (cooked and cooled)
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4 oz cream cheese, softened
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¼ cup brown sugar
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½ teaspoon ground cinnamon
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¼ teaspoon ground nutmeg
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1 teaspoon vanilla extract
For the Cookies
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20 Golden (White) Oreos
For the Batter
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1 cup all-purpose flour
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1 tablespoon granulated sugar
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1 teaspoon baking powder
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¼ teaspoon salt
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¾ cup milk
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1 large egg
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1 teaspoon vanilla extract
For Frying & Topping
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Vegetable oil, for frying
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Powdered sugar, for dusting
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Optional glaze or caramel drizzle
Instructions
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
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Freezing the stuffed Oreos helps prevent filling from leaking during frying.
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Oil temperature is key—too hot will burn the batter, too cool will make them greasy.
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Use smooth, lump-free sweet potato mash for best texture.
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Fry in small batches to keep oil temperature steady.
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