Healthy Purple Sweet Potato Cookies

Step 1

Purple sweet potato pretreatment:

Peel 100 grams of fresh purple sweet potatoes and cut them into even thin slices.

After cutting, put it into the steamer and steam it over high heat for 20 minutes until the purple sweet potato is fully cooked.

Step 2

Mix purple potato puree with butter:

Take out the steamed purple sweet potato, put it in a bowl while it is still hot, and use a tool to mash it into fine purple sweet potato puree.

Next add 40g butter and mix thoroughly.

Step 3

Seasoning and stirring:

Add 30 grams of sugar and 1 gram of salt to the purple sweet potato puree and stir thoroughly. During the stirring process, make sure that the sugar and salt are completely dissolved and evenly distributed in the purple sweet potato puree.

Step 4

Add flour and milk:

Sift 120 grams of low-gluten flour and add it to the purple sweet potato puree. Sifting can prevent the flour from clumping and make the biscuits more delicate.

Add another 25 grams of milk and stir until a soft, non-sticky dough is formed.

Step 5

Dough shaping:

Divide the kneaded dough into several small doughs of about 8 grams. Roll each small dough into the shape of a sweet potato, trying to ensure that the sizes are uniform.

Step 6

Baking:

Preheat the oven to 170 degrees, place the raw purple potato biscuits in the middle layer of the oven and bake for 25 minutes.

After taking it out, place it on a drying rack to cool, and the delicious purple sweet potato cookies are ready.

Tips:

If you are using an air fryer, preheat the air fryer to 180 degrees and bake for about 16 minutes.