Sweet potato cookies with semolina and honey are slightly moist and perfectly sweet treats to kick start the baking season. Sweet potato and a little chocolate can create magic. These are not crumbly like regular cookies but are soft and somewhat grainy for the semolina. Sweet potato lends a beautiful color to these cookies.
I prefer to add fruit or vegetables into my muffins, bread, cakes, etc. Now sweet potatoes are naturally sweet, so an excellent choice for baking. It is almost a staple in my kitchen. Soups, fries, and mash made with sweet potato is a hit in my family. I boiled the sweet potato cubes and then mashed with butter to get a creamy texture, but roasting or steam cooking them will work great.
I love these cookies for their texture, and I am making them again with a twist or two.
Preparation time: 15-20 minutes
Baking time: 20-25 minutes
- Sweet Potato 1 large
- Eggs 2
- Semolina 40 gms
- Whole Wheat flour 120 gms
- Baking powder 1 tsp
- Butter 2 tbsp
- Honey 100 ml
- Salt a pinch
- Vanilla extract powder ¼ tsp
- Walnuts (chopped) 2 tbsp
- Dark chocolate (melted) 50 gms
- Boil water and place the sweet potato cubes for 15 minutes.
- Once cooked mash with the potato cubes butter to get a smooth puree, and keep it aside.
- Crack open the eggs in a separate bowl and whisk the honey.
- Add this to the cooled sweet potato puree and mix till well combined.
- Sift the flour, add semolina, baking powder and salt. Add the dry ingredients to the wet ingredients and give it a good mix.
- Scoop with an ice cream scoop out the batter onto a greased and lined baking tray.
- Top with crushed walnut. Bake in a preheated oven at 180 degrees for 20-25 minutes. Drizzle molten chocolate.