Sweet Potato Sangtu Cookies: Deliciously Healthy & Sweet Treat
Healthy Sangtu Cookies Made with Baked Sweet Potatoes Instead of White Bean Paste
Transform your slightly hard or dry sweet potatoes into soft and sweet Sangtu cookies! This recipe uses baked sweet potatoes instead of traditional white bean paste, bringing out their natural flavor and aroma, complemented by a hint of fragrant cinnamon. They are perfect for all ages and make a nutritious snack. Enjoy the delightful warmth and melt-in-your-mouth texture!
Ingredients- 600g mashed baked sweet potato (peeled, core removed, thoroughly cooked and mashed)
- 3 Tbsp honey or corn syrup (adjust sweetness based on sweet potato’s natural sugar)
- 2 tsp powdered sugar (granulated sugar can be used)
- 1 egg yolk
- 1-2 tsp ground cinnamon (adjust to taste)
- 30ml heavy cream (or milk, for adjusting consistency)
Cooking Instructions
Step 1
Steam the sweet potatoes until very tender. Adding a piece of dried kelp (dashima) to the steaming water can enhance the sweetness and remove any potential starchy smell, resulting in a softer texture. They should be so soft that they easily mash with a fork.
Step 2
While still warm, peel the cooked sweet potatoes. Mash them thoroughly until completely smooth, then pass them through a sieve. This step is crucial for achieving a wonderfully smooth texture without any lumps. Ensure the puree is fine and free of fibrous bits.
Step 3
To the sieved sweet potato puree, add honey (or corn syrup) and powdered sugar. Mix well to incorporate the sweetness. Since the natural sugar content in sweet potatoes varies, it’s best to taste the mixture and adjust the sweetness level to your preference. Modify the quantities as needed.
Step 4
Now, add the egg yolk for richness and the ground cinnamon for its aromatic flavor. Knead the mixture gently until everything is evenly combined and forms a smooth dough.
Step 5
Gradually add the heavy cream (or milk) to the sweet potato mixture. Stir until you reach a consistency that allows you to pipe beautiful shapes. Be careful not to add too much liquid at once, as the dough can become too soft. Add it slowly while checking the texture.
Step 6
Spoon the sweet potato dough into a piping bag fitted with your desired tip. Pipe the cookies onto a baking sheet lined with parchment paper, leaving some space between each cookie. Ensure the dough is firm enough to hold its shape as you pipe.
Step 7
Bake in a preheated convection oven at 170°C (340°F) for about 15 minutes, or until lightly golden brown and slightly firm to the touch. Baking time and temperature may vary depending on your oven’s specifications, so keep an eye on them during the final minutes. You can also bake these in an air fryer or pan-fry them.
