Holiday baking season is officially here! This weekend we’ll be in the kitchen getting a head start on some cookies for an upcoming swap – with their sturdy texture, long shelf life and easy-to-package shape, biscotti are perfect for baking exchanges. Or wrap them in ribbon, package in a vintage cannister or tuck into a new mug for gift-giving.
Dense, moist sweet potato makes a delicious addition to biscotti, delivering a boost of beta-carotene, too. Walnuts and coconut go deliciously well, but you could switch them up with pecans and grated orange zest, or cinnamon and raisins.
Sweet Potato Biscotti
Recipe and photo courtesy of North Carolina Sweet Potatoes.
2/3 cup sugar
1/4 cup butter, softened
2 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon grated orange zest
1/2 teaspoon salt
1-1/2 cups unpeeled coarsely grated North Carolina sweet potato (1 large)
1/2 cup finely chopped walnuts
1/2 cup sweetened shredded coconut
Preheat oven to 350ºF. Lightly grease a large baking sheet or line it with parchment. In medium bowl, beat together sugar and butter; add eggs; beat well. Add flour, baking powder, orange zest and salt; beat on low speed until combined. Fold in sweet potato, walnuts, and coconut.
Divide dough into two equal pieces; with oiled hands, shape each piece into a log about 2 inches by 11 inches; place on baking sheet.
Bake until firm and golden, 25 to 30 minutes. Transfer to cooling rack; cool 15 minutes. Trim thin slice from ends of logs; cut logs into ½-inch-thick slices. Place slices on 2 ungreased baking sheets with cut side down. Bake 12 minutes; turn and bake until crisp and golden, 10 to 12 minutes longer. Cool completely. Store in tightly covered container.
Yield: About 4 dozen biscotti