Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, moist sweet potato cookies. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Moist Sweet Potato Cookies is one of the most popular of current trending foods on earth. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. They are nice and they look wonderful. Moist Sweet Potato Cookies is something that I’ve loved my entire life.
I made these cookies using Japanese sweet potato (satsumaimo) and they turned out very well. Was a bit worried when I started to mix everything together (seemed like way too much flour) but they ended up fine. Soft and easy to grab, and packed with nutrients, these cookies are wonderful for baby led weaning and for those moving forward from purees to textured food.
To get started with this particular recipe, we must prepare a few ingredients. You can have moist sweet potato cookies using 10 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Moist Sweet Potato Cookies:
- Get Sweet Potato Paste:
- Prepare Sweet potato
- Get Sugar
- Get Milk
- Get For the batter:
- Prepare Unsalted butter (margarine)
- Prepare Sugar
- Prepare Sweet potato paste
- Get Cake flour
- Prepare Almond flour
That's how I came up with this recipe. If you don't have a food processor a mixer or a strainer also works! Mash Potatoes: Peel and chop sweet potatoes into chunks. Drain water and mash potatoes, then set aside to cool some.
Instructions to make Moist Sweet Potato Cookies:
- Make the sweet potato paste. Peel the sweet potatoes and soak in water for 10 minutes to get rid of any bitterness.
- Boil the sweet potatoes in just enough water to cover. They are done once they change color and brighten up, and a bamboo skewer goes through a piece easily.
- While they are still warm, put the sweet potatoes in a food processor with the sugar and milk, and process until smooth.
- Make the dough. Preheat the oven to 190 ℃. Mix the butter, which should be at room temperature, and the sugar together very well.
- Measure out 200 g of the sweet potato paste you made in step 3 and add to the butter-sugar mix. Mix until smooth.
- Sift in the cake and almond flours and fold them in.
- Use your hands to form balls with the dough. Lightly flatten each ball, and line them up on your baking pan (You can form the dough in any shape you like.)
- Bake in the preheated oven for 12 minutes. Once the bottom has turned golden brown, they are done!
- They're also delicious warmed up in a toaster oven just before eating.
This moist, sweet potato pound cake is incredible. Dense, moist, and full of sweet potato flavor just the way I like! How to make THE BEST Sweet Potato Pound Cake. There are few things to keep in mind when making sweet potato pound cake. Here are a few tips for success.
So that is going to wrap this up with this exceptional food moist sweet potato cookies recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
