Crispy! Sweet Potato and Sesame Seed Cookies

Name: Crispy! Sweet Potato and Sesame Seed Cookies
Cuisine: American
Ingredients: 75 grams Sweet potato (cooked); 70 grams ☆Cake flour; 15 grams ☆Almond flour; 25 grams ☆Sugar (I use beet sugar); 1/2 tsp ☆Baking powder; 1 pinch ☆Salt; 1 1/2 tbsp ☆Sesame seeds; 2 tbsp Canola oil

cookpad.japan @cookpad_jp

Aa-chan's recipe "Crisp! Kabocha Squash Cookies"is super delicious, I made it many times, and when I tried it with sweet potato, it was also delicious. It also has a different texture.

- I didn't make it too sweet, so please increase the sugar to taste.
- There are some rice cookers which can only make rice. So, if you cannot use a rice cooker for Step 1, please use another method.
- Adjust the baking time according to your oven. Recipe by Soraten mama

Aa-chan's recipe "Crisp! Kabocha Squash Cookies"is super delicious, I made it many times, and when I tried it with sweet potato, it was also delicious. It also has a different texture.

cookpad.japan @cookpad_jp

Aa-chan's recipe "Crisp! Kabocha Squash Cookies"is super delicious, I made it many times, and when I tried it with sweet potato, it was also delicious. It also has a different texture.

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Ingredients

75 gramsSweet potato (cooked)
70 grams☆Cake flour
15 grams☆Almond flour
25 grams☆Sugar (I use beet sugar)
1/2 tsp☆Baking powder
1 pinch☆Salt
1 1/2 tbsp☆Sesame seeds
2 tbspCanola oil

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Steps

1

Cook the sweet potatoes using your favorite method. I usually peel, cut, and then cook them as normal in the rice cooker using 1 tablespoon of water. It's really easy and retains the sweetness.
2

Mash the sweet potatoes while they are hot, then set aside to cool.
3

Combine the ☆ ingredients and mix in a circular motion. Add the canola oil and mix. Mix in the mashed sweet potato, then bring it all together into one ball of dough.
4

Thinly roll out the dough (to about 5mm thick) and cut using cookie cutters. If you sandwich the dough between sheets of plastic wrap, it's easier to roll out.
5

Bake for 10 minutes in an oven preheated to 180℃. If the cookies look too browned, you can flip them over (but you don't have to). Reduce the heat to 150~160℃ and bake for an additional 10 minutes.