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| ●Instructions |
Photo #1
Photo #2
Photo #3
Photo #4
Photo #5
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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.
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| Servings per Recipe |
Calories per Serving |
Ready In |
| 4 |
24 cookies |
162kcal |
180 minutes |
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| sweet potato |
100g |
| butter |
30g |
| sugar |
20g |
| whole egg |
20g |
| salt |
1g |
| cake flour |
50g |
【Preparation】
-Sift flour.
【Notes】
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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