Servings: 20 cookies
Satsumaimo Cookies (Sweet Potato Coolies) さつまいもクッキー
This Japanese sweet potato cookies recipe creates buttery, subtly sweet cookies that look like tiny slices of satsumaimo
Ingredients
- 50 g unsalted butter softened
- 35 g granulated sugar
- 1 egg yolk
- 35 g cooked Japanese sweet potato puree
- 80 g alll purpose flour
- 20 g almond flour
- pinch of salt
- ½ tsp vanilla bean paste
- 5 g purple sweet potato powder
- black sesame seeds for decorating
Instructions
Prepare the sweet potato
- Peel the Japanese sweet potato and steam until completely tender.
- While still hot, press it through a fine-mesh sieve or process it in a food processor until smooth.
- Measure 35 g of sweet potato puree and let it cool completely. *1
Making the cookie dough
- Place the softened butter in a mixing bowl and beat until smooth and creamy.
- Add the granulated sugar, salt, egg yolk, sweet potato puree, and vanilla bean paste, one at a time, mixing well after each addition.
- Sift in the all-purpose flour and add the almond flour. Gently fold until the mixture just comes together to form a soft dough. Do not overmix.
- Roll the dough into a log about 4 cm (1.6 inches) in diameter.
- Wrap the dough log in plastic wrap and refrigerate for 15 minutes.
- Spread the purple sweet potato powder on a sheet of parchment paper or small tray.
- Roll the log through the powder until the outside is evenly coated with a thin purple layer. *2
- Wrap the log tightly in plastic wrap and freeze for at least 1 hour, or until firm enough to slice cleanly. *3
Bake
- Preheat the oven to 170°C (340°F). Line a baking sheet with parchment paper. *3
- Cut the chilled log into slices about 8 mm (1/3 inch) thick. Arrange them on the prepared baking sheet.
- Place a few black sesame seeds in the center of each cookie and gently press them into the dough.
- Bake at 170°C (340°F) for 20 minutes, until the cookies are set and lightly colored. Avoid browning the cookies too much, so they can keep their golden sweet potato color.
- Transfer the cookies to a wire rack and cool completely. The cookies will become crisp as they cool.
Notes
*1 Make sure the sweet potato puree is completely cool before adding it to the butter. Warm puree can soften the butter and change the texture of the dough.
*2 Keep the purple sweet potato powder coating thin. You only need enough to color the surface and create the appearance of real satsumaimo skin.
*3 Freezing the logs for at least 1 hour makes them much easier to cut into neat 8 mm slices without flattening their shape.
*4 I tested these cookies at 170°C (340°F) for 20 minutes, which gave me a crisp, buttery cookie while keeping the sweet potato center lightly colored.
Nutrition
Calories: 51kcal, Carbohydrates: 6g, Protein: 1g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 15mg, Sodium: 1mg, Potassium: 15mg, Fiber: 0.3g, Sugar: 2g, Vitamin A: 412IU, Vitamin C: 0.3mg, Calcium: 8mg, Iron: 0.3mg