Sweet Potato Sable Cookies: Crispy & Delightful!
Sweet Potato Sable Cookies: Crispy & Delightful!
Crispy Sweet Potato Sable Cookies with a Subtle Sweet Potato Flavor
Experience the delightful crispness and subtle, earthy sweetness of these homemade sweet potato sable cookies. They’re melt-in-your-mouth delicious and perfect for any occasion, from afternoon tea to a special treat for loved ones.
Ingredients (Makes approx. 30 cookies)- 80g unsalted butter, softened to room temperature
- 60g powdered sugar (icing sugar)
- 1 fresh egg yolk
- 1/2 tsp vanilla extract
- 150g cake flour (or all-purpose flour)
- 35g almond flour
- 1g salt
- 70g mashed cooked sweet potato, cooled
- A pinch of purple sweet potato powder for dusting (optional)
- A sprinkle of black sesame seeds for garnish (optional)
Cooking Instructions
Step 1
Begin by thoroughly mashing the cooked sweet potato until smooth. Ensure there are no lumps. Allow it to cool completely to room temperature. Using warm sweet potato can make the dough too soft and difficult to handle.
Step 2
In a separate mixing bowl, cream the softened butter until light and fluffy. Gradually add the sifted powdered sugar and continue to mix until well combined. Be careful not to overmix at this stage.
Step 3
Add the cooled mashed sweet potato to the butter and sugar mixture. Mix everything together until it forms a cohesive dough. The consistency might vary slightly depending on the moisture content of your sweet potato.
Step 4
Incorporate the egg yolk and vanilla extract into the dough. Mix gently until just combined, ensuring no streaks of egg yolk remain visible. This helps to bind the ingredients together.
Step 5
Sift the cake flour, almond flour, and salt directly into the bowl with the dough. Using a spatula or dough scraper, gently fold the dry ingredients into the wet ingredients until no dry streaks of flour remain. Avoid overmixing, as this can result in tough cookies. Mix until just combined.
Step 6
Gather the dough into a cohesive ball. Transfer the dough to a clean work surface and gently knead it a few times by folding and pressing. This develops a slight gluten structure, contributing to a better texture. Knead for about 1-2 minutes until the dough is smooth and pliable.
Step 7
Shape the dough into a log, about 4 cm (approximately 1.5 inches) in diameter. Roll the dough gently between your hands or on the work surface to ensure an even cylinder shape. Uniform thickness is key for even baking.
Step 8
Wrap the dough log tightly in parchment paper or plastic wrap. Ensure it’s sealed securely to prevent air exposure. Place the wrapped log in the freezer for at least 1 hour to firm up. This chilling process makes it much easier to slice the cookies cleanly.
Step 9
Once the dough is firm, unwrap the log. Roll the dough log gently on your work surface, lightly dusting it with the purple sweet potato powder. This will give your cookies a beautiful color and subtle flavor. Ensure the powder adheres evenly.
Step 10
Using a sharp knife, slice the chilled dough log into approximately 1 cm (about 0.4 inches) thick rounds. Slice cleanly for the best results. Wiping the knife blade between cuts can help maintain neat edges.
Step 11
Line a baking sheet with parchment paper or a silicone baking mat (Silpat). Arrange the cookie slices on the prepared baking sheet, leaving about 5 cm (2 inches) of space between each cookie. They will spread slightly as they bake.
Step 12
Sprinkle the tops of the cookies with black sesame seeds for a decorative touch and a nutty flavor. Distribute them as you like.
Step 13
Bake in a preheated oven at 170°C (340°F) for 13-15 minutes, or until the edges are lightly golden. Baking times can vary depending on your oven, so keep an eye on them towards the end of the baking time.
Step 14
Remove the cookies from the oven and let them cool on the baking sheet for about 3 minutes. Then, carefully transfer them to a wire rack to cool completely. They will become crispier as they cool.
Step 15
Enjoy your delicious homemade sweet potato sable cookies!
