Food recipes
Filling Asian Sweet Potato Cookies
Filling Asian Sweet Potato Cookies Ingredients: sweet potato, raw, unprepared sugars, granulated margarine, regular, 80% fat, composite, stick, without salt yogurt, greek, plain, nonfat wheat flour, white, cake, enric...
Filling Asian Sweet Potato Cookies
Ingredients:
sweet potato, raw, unprepared
sugars, granulated
margarine, regular, 80% fat, composite, stick, without salt
yogurt, greek, plain, nonfat
wheat flour, white, cake, enriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
Directions:
Cook the Asian sweet potatoes and mash.
Combine the sugar, margarine, and yogurt in a bowl with a rubber spatula and add the mashed potatoes.
Shift together the cake flour and baking powder and add to the bowl.
Combine with a spatula until the flour is completely incorporated.
Shape the dough into bite-size balls and place on parchment paper lined baking sheets.
Flatten the balls with the back of a fork.
The dough is easy to handle and won't stick to your hands, so you could have your kids help out by forming into whatever shapes they like.
Bake in a 180C oven for 20 minutes.
Ingredients:
sweet potato, raw, unprepared
sugars, granulated
margarine, regular, 80% fat, composite, stick, without salt
yogurt, greek, plain, nonfat
wheat flour, white, cake, enriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
Directions:
Cook the Asian sweet potatoes and mash.
Combine the sugar, margarine, and yogurt in a bowl with a rubber spatula and add the mashed potatoes.
Shift together the cake flour and baking powder and add to the bowl.
Combine with a spatula until the flour is completely incorporated.
Shape the dough into bite-size balls and place on parchment paper lined baking sheets.
Flatten the balls with the back of a fork.
The dough is easy to handle and won't stick to your hands, so you could have your kids help out by forming into whatever shapes they like.
Bake in a 180C oven for 20 minutes.