Sweet Potato Cookies

Sweet Potato Cookies

An easy to digest cookie that'll yield just the right amount.

Ingredients: 32 cookies

Sweet potato
100 g
Butter (or margarine)
50 g
40 g
○Cake flour
120 g
○ Baking powder (optional)
1 g
Sesame seeds etc. (for the topping)
as desired


1. Lightly rinse the sweet potatoes in water. Wrap them in cling film and warm them in the microwave to soften for 5 minutes. Peel the potatoes and mash them to get rid of the liquid. Leave to cool.
2. In a separate bowl add the butter and sugar and mix well until they become pale. Add a well beaten egg, bit by bit, to prevent the mix separating. Combine the ingredients marked with ○ and sift into the mixture, mixing them gently. Add the sweet potato from Step 1 and mix until the flour is well incorporated.
3. Shape the dough into a log and wrap with cling film. Chill in the fridge for 30 minutes and cut 5 mm off the edges when set. (Divide and slice the dough into cookie shapes and add your toppings.)
4. Bake your cookies at 170°C for roughly 20 minutes and cool on the baking tray. (f you have any left over egg yolk, use this as a glaze on your cookies before baking).
5. 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.

Story Behind this Recipe

I was given loads of sweet potatoes, so I adapted a cookie recipe to incorporate them.