Sweet Potato Cookie
Sweet Potato Cookie

Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, sweet potato cookie. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Combine sugar and butter or margarine. Blend in egg, honey, and sweet potato. In a large bowl, cream together the butter and sugar until smooth. Stir in the lemon zest, honey, nutmeg and egg until well blended, then mix in the sweet potato.

Sweet Potato Cookie is one of the most well liked of recent trending meals on earth. It is easy, it’s fast, it tastes yummy. It is appreciated by millions daily. They’re nice and they look wonderful. Sweet Potato Cookie is something which I have loved my entire life.

To begin with this recipe, we have to prepare a few components. You can cook sweet potato cookie using 12 ingredients and 6 steps. Here is how you can achieve that.

  1. Take 130 grams net weight Sweet potato
  2. Get 60 grams Butter
  3. Make ready 30 grams Sugar
  4. Make ready 1 Egg
  5. Make ready 100 grams Cake flour
  6. Make ready 1/3 tsp Baking powder
  7. Make ready 1 dash Cinnamon powder
  8. Make ready Cocoa batter
  9. Prepare 1 tbsp Cocoa powder
  10. Take 20 grams Cake flour
  11. Prepare 1 dash Water-dissolved egg yolk
  12. Make ready 1 Black sesame seeds

They're soft, chewy, filled with fall spices, just slightly sweet and naturally gluten-free and vegan! While pumpkin likes to steal the show in the fall, I'm all for this being an equal opportunity site when it comes to fall vegetables. Heat up the mashed sweet potato in your microwave just enough to melt the butter when added to it. Add the butter and mix until it melts and be incorporated in the sweet potato.

  1. Thoroughly peel the sweet potato, cut into 2 cm cubes, and soak in water. Add to a heat-resistant container, wrap, and microwave to soften. While they're hot send through a strainer, cool, and set aside. Leave out the butter at room temperature.
  2. Add the butter to a bowl and use a whisk to whip into a cream. Add the sugar in 3 parts and mix until it becomes white-ish. Add the beaten egg a little at a time and mix. Add the sweet potatoes and mix well. Set aside 50 g of the dough in a different bowl (for making the cocoa dough).
  3. Combine and sift the cake flour, baking powder, and cinnamon powder and add to the bowl in step 2. Use a rubber spatula to mix well. Once it's become a unified mass wrap it up and refrigerate for 30 minutes.
  4. Now make the cocoa dough. Combine and sift the cake flour and cocoa and add to the bowl you set aside in step 2. Use a rubber spatula to mix well. Once it's become a unified mass wrap it up and refrigerate for 30 minutes.
  5. Take the dough from step 3 and make into a 15 cm round stick. Place the cocoa dough on top of wrap, then another layer of wrap on top of the cocoa. Use a rolling pin to thin it out. Encase the sweet potato dough with the cocoa dough. Wrap it up and cool in the freezer.
  6. Remove from the freezer before it completely freezes (hard enough to be cut with a knife). Cut diagonally into 5 mm slices. Place on a baking pan, coat with water-dissolved egg yolk, and sprinkle with sesame. Bake in your preheated oven at 170℃ for 20 to 25 minutes.

Heat up the mashed sweet potato in your microwave just enough to melt the butter when added to it. Add the butter and mix until it melts and be incorporated in the sweet potato. Add the sugar, semolina, one whole egg and one egg yolk, vanilla, flour, baking powder and your optional spices. Mix the ingredients until the flour disappears. In a large bowl using a hand mixer, cream together butter and sugars until light and fluffy.

So that’s going to wrap this up with this exceptional food sweet potato cookie recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!