Sweet and Soft Homemade Sweet Potato Cookies
♥ [Newlywed’s Table] Homemade Warmth, Sweet Sweet Potato Cookie Recipe
Introducing a special recipe using sweet potatoes, a quintessential winter snack! These hearty, light, and nutritious sweet potato cookies boast an exquisite sweetness, making them a perfect pair with a glass of milk. Their mild, natural sweetness makes them a safe and delightful choice for children’s snacks! Experience the charm of homemade treats, perfect for newlyweds and family gatherings alike!
Ingredients- 80g unsalted butter, softened at room temperature
- 100g steamed sweet potato, peeled and mashed
- 150g cake flour
- 50g almond flour
- 50g sugar
- 1 large egg, at room temperature
- A dash of vanilla extract (optional, for enhanced flavor)
- 2g baking powder (approx. 1/2 tsp)
- 1 pinch of salt (approx. 0.5g)
Cooking Instructions
Step 1
First, steam the sweet potatoes until they are tender. Place them in a steamer basket and cook for about 20-30 minutes after the water starts boiling. They are ready when a fork can easily pierce them.
Step 2
While the sweet potatoes are still warm, carefully peel them. Once peeled, mash them smoothly with a fork or masher until there are no lumps. Let the mashed sweet potato cool down for a bit. If it’s too hot, it might melt the butter.
Step 3
In a bowl, combine the 80g of softened unsalted butter and 50g of sugar. Using a whisk, cream them together until light and fluffy. Aim for a pale ivory color by whipping well.
Step 4
Add the room-temperature egg and whisk until fully incorporated and the mixture doesn’t look separated. If you have vanilla extract, add a few drops for extra flavor. Continue whisking until the egg is completely blended.
Step 5
Add the 100g of mashed sweet potato (cooled) to the batter and mix well with a spatula. Ensure the sweet potato is evenly distributed throughout the mixture.
Step 6
Sift in 150g of cake flour, 50g of almond flour, 2g of baking powder, and a pinch of salt. Sifting the dry ingredients helps create a smooth batter without lumps.
Step 7
Gently mix with a spatula or your hands until just combined and no dry flour is visible. Be careful not to overmix, as this can make the cookies tough. Mix only until the dough comes together into a cohesive ball.
Step 8
Wrap the dough tightly in plastic wrap or place it in a bowl covered with wrap. Refrigerate for about 30 minutes. This chilling period will firm up the dough, making it much easier to shape into cookies.
Step 9
Optional step: Before baking, you can lightly coat the cookie dough with sugar or dust with powdered sugar for an extra sweet and attractive finish. Roll out the dough thinly or cut it into shapes before adding these toppings.
Step 10
Take the chilled dough out of the refrigerator and cut it into uniform pieces, about 1cm thick. If you have cookie cutters, feel free to use them to create fun shapes. Uniform thickness ensures even baking.
Step 11
Sprinkle black sesame seeds on top of the cookies for a decorative touch that complements the sweet potato’s color beautifully. You can also add slivered almonds or other nuts if desired.
Step 12
Bake in a preheated oven at 170°C (340°F) for about 15 to 17 minutes. The cookies are ready when the edges turn golden brown. Adjust baking time according to your oven’s specifications.
Step 13
Once baked, remove the cookies from the oven and immediately transfer them to a wire rack. Letting them cool completely on the rack will ensure they achieve a perfectly crisp and delightful texture.
