Sweet Potato Cookies

Name: Sweet Potato Cookies
Yield: 32 servings
Cuisine: American
Ingredients: 100 grams Sweet potato; 50 grams Butter (or margarine); 40 grams Sugar; 1 Egg; 120 grams ○Cake flour; 1 grams ○ Baking powder (optional); 1 Sesame seeds etc. (for the topping)

cookpad.japan @cookpad_jp

I was given loads of sweet potatoes, so I adapted a cookie recipe to incorporate them.

Baking time may vary on your oven so adjust accordingly. You can either add 1 tablespoon of sesame seeds into the mixture when preparing the dough, or scatter them on the dough before baking. You can use margarine for this recipe, but butter is best. These cookies taste great if there are small lumps of sweet potato remaining. Recipe by nathu

I was given loads of sweet potatoes, so I adapted a cookie recipe to incorporate them.

cookpad.japan @cookpad_jp

I was given loads of sweet potatoes, so I adapted a cookie recipe to incorporate them.

Saved

Ingredients

32 servings

100 gramsSweet potato
50 gramsButter (or margarine)
40 gramsSugar
1Egg
120 grams○Cake flour
1 grams○ Baking powder (optional)
1Sesame seeds etc. (for the topping)

Saved

Steps

1

Lightly rinse the sweet potatoes in water. Wrap them in cling film and warm them in the microwave to soften for 5 minutes. Peel the potatoes and mash them to get rid of the liquid. Leave to cool.
2

In a separate bowl add the butter and sugar and mix well until they become pale. Add a well beaten egg, bit by bit, to prevent the mix separating. Combine the ingredients marked with ○ and sift into the mixture, mixing them gently. Add the sweet potato from Step 1 and mix until the flour is well incorporated.
3

Shape the dough into a log and wrap with cling film. Chill in the fridge for 30 minutes and cut 5 mm off the edges when set. (Divide and slice the dough into cookie shapes and add your toppings.)
4

Bake your cookies at 170°C for roughly 20 minutes and cool on the baking tray. (f you have any left over egg yolk, use this as a glaze on your cookies before baking).
5

These are baked with 50 g of sweet potato, 30 g of butter, 30 g of sugar, 1 egg yolk, 30 g of heavy cream (or milk) and 120 g of cake flour.