Sweet potato flower cookies. The goal of this cookie was to create a dough that wasn’t too sticky, and would highlight the delicate flavor of sweet potatoes. Halfway through mixing, I also wanted to see if it would work as a chocolate cookie. After dividing the dough in half, one spoon of cocoa powder was incorporated into one half, then I realized I was definitely overworking this cookie dough. In order to not end up with sweet potato pucks, I refrigerated the dough, then rolled out small spheres, and assembled them into flowers which melded together during baking. I’m quite pleased with how these turned out, and look forward to experimenting with other potatoes!
In a small bowl, combine the sweet potato, oil, sugar, and vanilla extract, In a large bowl, whisk together the flour, baking powder, and salt, Add in the wet ingredients and mix until just combined, Divide dough in half, and work in the cocoa powder into 1 of the dough halves, Wrap each dough with plastic film, and chill in the fridge for 30 minutes, After the doughs have been chilled, divide them each into 5g portions, and roll them into balls, Form flowers by placing 6 balls around a center ball of the opposite color. Using the a butter knife, press a shallow line pointing towards the center Preheat oven to 350˚ and bake the cookies for 10 minutes or until golden on the bottoms, The balls will flatten slightly in the oven and adhere to each other, Let cookies cool before serving,Sweet Potato Flower Cookies
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