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I love SIMPLE recipes and especially everything that comes out of Ottolenghi’s book for sure. I tried making these sweet potato cookies that he recommends to pair with lime yoghurt dip. I made them several times and have been pairing them with different dips. This time I paired it with a Mango Feta Dip and Greek Tzatziki. It tasted bomb!

Sweet Potato Cookies have the special sweetness that is paired with the heat from red pepper and tangyness of soy sauce and yoghurt dip makes this a great starter for your dinner. I have even had this just paired with some veggies for dinner. It is a perfect quick starter option. You can prep it in advance by baking the sweet potatoes in the oven incase you plan to make these cookies the next day for a party.

 

I paired them with a different dip and I love experimenting with the options always. What would you like to pair this super easy and absolutely amazing dish with? Let me know below.

 

Print Recipe
Sweet potato cookies Yum
Course Snacks
Cuisine International
Prep Time 45 minutes
Cook Time 20 minutes
Servings
cookies
Course Snacks
Cuisine International
Prep Time 45 minutes
Cook Time 20 minutes
Servings
cookies
Instructions
  1. Clean the sweet potatoes well and place them in an oven tray and bake them for 40-45 mins at 200 degrees. Leave the skin on the potatoes. The time could vary based on your oven. Bake it till it is soft enough. (for the ease of mashing it).
  2. As soon as the potatoes have cooled down, mix all the ingredients for the cookies, except for the butter. Mixing it with hands ensures that there are no lumps in it, but not for too long, else it will get too starchy and difficult to pat them into cookies. If it is too sticky, add some flour to the mix. But remember to check the seasoning, as adding extra flour could mean you might need extra salt.
  3. Melt a little butter or add 2 tbsp of oil in a frying pan with non-stick coating. For each cookie, create a tablespoon of the mixture in the pan and press with the convex side of the spoon into a biscuit of 5 cm diameter and 1 cm thick. Or you can make small balls of the mixture and using little oil in between your palms, you can tap the balls into flat cookie. Press them into 5 cm diameter and 1 cm thickness.
  4. Bake the cookies on medium heat for about 6 minutes on each side until they have a brown crust. Place the cookies between two layers of kitchen paper to suck up the fat.
  5. Serve it hot with a dip. You can make a lime yoghurt dip in advance with lime juice, lime zest and cream cheese and full fat yoghurt. I paired these with mango feta dip and a Greek Tzatziki.
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1 Comment

Verslag van het event met (food)bloggers in de Kookstudio van Belle - Rotterdam.food blog · September 26, 2019 at 8:42 am

[…] Ondertussen gaat een ander groepje aan de slag met de geitenkaas van Bettine. Hiermee zijn een geitenkaas/tomaat salade gemaakt en zijn er (zelfgemaakte) tortilla wraps gevuld met geitenkaas en pompoen. Uiteraard maakt weer een ander groepje de zoete aardappelkoekjes naar het recept van Paulami. […]

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