Crispy! Sweet Potato and Sesame Seed Cookies – a delicious recipe with Sweet potato, flour, flour, Sugar, Baking powder, Salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cook the sweet potatoes using your favorite method.
2
I usually peel, cut, and then cook them as normal in the rice cooker using 1 tablespoon of water.
3
It's really easy and retains the sweetness.
4
Mash the sweet potatoes while they are hot, then set aside to cool.
5
Combine the ingredients and mix in a circular motion.
6
Add the canola oil and mix.
7
Mix in the mashed sweet potato, then bring it all together into one ball of dough.
8
Thinly roll out the dough (to about 5mm thick) and cut using cookie cutters.
9
If you sandwich the dough between sheets of plastic wrap, it's easier to roll out.
10
Bake for 10 minutes in an oven preheated to 180C.
11
If the cookies look too browned, you can flip them over (but you don't have to).
12
Reduce the heat to 150~160C and bake for an additional 10 minutes.
225
kcal
Calories
12
g
Fat
26
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 75 grams Sweet potato (cooked), 70 grams Cake flour, 15 grams Almond flour, 25 grams Sugar (I use beet sugar), and more.
Yes, Crispy! Sweet Potato and Sesame Seed Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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