Sweet Potato & Pecan Cookies
These cookies would taste even better sandwiched with vanilla ice cream, and while the marshmallows are said to be optional, we would consider them a necessity. The perfect weekend treat.
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Serves
8
Total Time
1 Hour 40 Minutes
Ingredients
2 sweet potatoes
100g of butter, softened
100g of light muscovado sugar
1 egg
1 vanilla pod, split & seeds scraped out
150g of plain flour
50g of pecans, chopped
50g of hazelnuts, chopped
8 marshmallows (optional)
Method
Step 1
Preheat the oven to 180°C (160°C Fan)/350°F/Gas 4.
Step 2
Place the sweet potatoes on a roasting tray, pierce the skin with a fork and roast for 40 minutes until soft. Remove from the oven and leave to cool.
Step 3
Alternatively, peel and dice the potatoes, pop in a heatproof bowl in the microwave and cook on high until soft. Blitz in a food processor until smooth.
Step 4
Beat the butter and sugar in a bowl until light and fluffy, then beat in the egg and vanilla seeds (an electric hand whisk is useful here).
Step 5
Then add the flour, 100g of the sweet potato purée, the pecans and hazelnuts and fold in using a large metal spoon.
Step 6
Lay a sheet of clingfilm on a work surface. Scrape the cookie dough onto the clingfilm, then roll into a sausage. Place in the fridge for 30 minutes to chill.
Step 7
Preheat the oven to 180°C (160°C Fan)/350°F/gas 4. Line a large or 2 medium baking trays with baking parchment.
Step 8
Cut the cookie dough sausage into 8 equal slices. Place spaced out on the tray(s) and bake for 8-10 minutes. If using the marshmallows, place one in the centre of each cookie halfway through baking.
Potato by James Martin (Quadrille, £23) Photography: John Carey.
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