cakepia recipe japanese      
Sweet Potato Cookies  

Relatively uncommon sweet potato cookies with a mild flavor. Instead of a round cookie cutter, try using different shapes to enjoy different variations. Brush with beaten egg before baking.
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●Preparation Tip

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Wrap a sweet potato in aluminum foil. Bake in a toaster oven at 180 °C (356 °F) for about 30 to 40 minutes.

Insert a skewer into the potato. It should sink in easily when the potato is done. Halve the potato lengthwise and spoon out the flesh.

Press the potato through a sieve. Have 100g of it ready. (Photo #1)

In a bowl, cream together butter and sugar. (Photo #2)

Mix in sieved potato. Blend. (Photo #3)

Mix in beaten egg, a little at a time.

Fold in sifted flour and salt. Mix lightly. (Photo #4)

Pull the dough together and wrap in plastic wrap. Refrigerate for 1 hour.

Roll out the dough into 5mm thick and cut out with a small round cookie cutter. Brush with beaten egg*. (Photo #5)
(*This is not included in the ingredients list. Have extra amount ready.)

Bake in a preheated oven at 180 °C (356 °F) for about 15 to 20 minutes until golden.

Servings per Recipe Calories per Serving Ready In
24 cookies  162kcal 180 minutes
sweet potato 100g 
butter 30g 
sugar 20g 
whole egg 20g 
salt 1g 
cake flour 50g 
-Sift flour.

This recipe requires 100g sieved cooked sweet potato. To make this amount, have one medium size raw sweet potato (200ー250g) ready.
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