for sweet potatoes.
Actually, it’s always the season for sweet potatoes…but it seems more people like to enjoy them around this time of year. I am a huge lover of sweet potatoes, in mostly any form. I tend to eat them pretty often…whether roasted as wedges or rounds, grilled in a salad, tucked inside a burrito or even in latkes. Yea, I like my sweet potatoes.
Now, I will say, these biscotti were a first for me as far as ways to enjoy sweet potatoes. The nice people at the North Carolina Sweet Potato Commission recently sent me a batch of Sweet Potato Biscotti and I will tell you, two dozen of these cookies lasted just a little over 2 days in this house. I got the package just as I was leaving to pick up the kids from school so I opened it in the car to try them out. The kids (my two and their friend) ate half a dozen just on the way home. More for dessert that night and snack again the next day. Daddy, a neighbor, and I even got to try some.
These cookies are just sweet enough thanks to the natural sweetness of the spuds. What I love is that the recipe for Sweet Potato Biscotti only calls for 2/3 cup of sugar for 4 dozen biscotti! Crazy huh? That’s a treat I don’t feel terrible about giving my kids (or myself). Now if you are looking for something ooey-gooey sweet then this is probably not your cookie. These are light and perfect with a cup of tea…and they won’t kill your “diet”.
Not only do sweet potatoes taste good, they are super good for you. They are diabetic friendly due to their low glycemic index (really, good for everyone) and are full of fiber, beta carotene, vitamin C, potassium and magnesium….all good stuff! Try these out next time you are in the mood to bake. Thank you to NCSPC for sending them my way! We enjoyed them and I will definitely be sharing them again soon with my fam.
Sweet Potato Biscotti
Recipe from NC Sweet Potato Commission
2/3 cup sugar
1/4 cup butter, softened
2 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon orange zest
1/2 teaspoon salt
1-1/2 cups unpeeled coarsely grated North Carolina sweet potatoes (about 8 ounces)
1/2 cup finely chopped walnuts
1/2 cup sweetened shredded coconut
Preheat oven to 350 degrees. Lightly grease large baking sheet. In medium bowl, beat together sugar and butter; add eggs; beat well. Add flour, baking powder, orange zest and salt; beat on low speed until combined. Fold in sweet potato, walnuts and coconut. Divide dough into two equal pieces; with oiled hands, shape each piece into a log about 2 inches by 11 inches; place on baking sheet. Bake until firm and golden, 25 to 30 minutes. Transfer to cooling rack; cool 15 minutes. Trim thin slice from ends of logs; cut logs into 1/2 inch thick slices. Place slices on 2 ungreased baking sheets with cut side down. Bake 12 minutes; turn and bake until crisp and golden, 10-12 minutes longer. Cool completely. Store in tightly covered container.
Yield: about 4 dozen biscotti
Per 2 biscotti: 116 calories, 1 g fiber, 7 g sugar, 5 g total fat
Disclaimer: Although I was treated to these delicious cookies by the NC Sweet Potato Commission, all thoughts and opinions about them are my own. Thank you.