Sweet Potato Cookies

1. 1

   Lightly rinse the sweet potatoes in water.

2. 2

   Wrap them in cling film and warm them in the microwave to soften for 5 minutes.

3. 3

   Peel the potatoes and mash them to get rid of the liquid.

4. 4

   Leave to cool.

5. 5

   In a separate bowl add the butter and sugar and mix well until they become pale.

6. 6

   Add a well beaten egg, bit by bit, to prevent the mix separating.

7. 7

   Combine the ingredients marked with and sift into the mixture, mixing them gently.

8. 8

   Add the sweet potato from Step 1 and mix until the flour is well incorporated.

9. 9

   Shape the dough into a log and wrap with cling film.

10. 10

    Chill in the fridge for 30 minutes and cut 5 mm off the edges when set.

11. 11

    (Divide and slice the dough into cookie shapes and add your toppings.)

12. 12

    Bake your cookies at 170C for roughly 20 minutes and cool on the baking tray.

13. 13

    (f you have any left over egg yolk, use this as a glaze on your cookies before baking).

14. 14

    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.

* Per serving · 4 servings · Values may vary.

No additional tips available.