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.
Mash the sweet potatoes while they are hot, then set aside to cool.
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.
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.
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.
Story Behind this Recipe
Aa-chan's recipe "Crisp! Kabocha Squash Cookies" (Recipe ID: 1251122) 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.