Not only are these delicious, but they are gluten free too. The sweet potato gives the biscuit it gorgeous colour, plus ensuring it melts in your mouth. You can add dark chocolate, raisins, dates, crystallised or ground ginger, cinnamon – or whatever you fancy to spice them up. See Tips below for a range of suggestions
200g sweet potatoes mash
150g ground almonds
30g crystalized ginger (optional)
30g dark chocolate chopped (optional)
- Place the sweet potatoes, almonds, honey and cinnamon in a large bowl and mix to a sticky dough
- Add the chocolate and ginger (if used) and mix together.
- Using a wet spoon (so that the dough will not stick to it) spoon the cookies onto a baking tray lined with greaseproof paper.
- Cook in a preheated oven 170°C for 15 to 20 minutes depending on how generous your spoonful are.
- When cool keep in an airtight container, they should last over a week.
- For best result bake the sweet potatoes to make mash
- They freeze well
- Replace honey with maple or golden syrup
- Replace dark chocolate with white chocolate, or mix them together or do not use chocolate at all
- Replace ginger with any other crystalised fruit; mix them up or do not use
- Replace cinnamon with any other spice you like
- Use dehydrated coconut instead of almonds or mix the two together
- Use purple sweet potatoes for a more striking colours
- Use half orange and half red sweet potatoes (at stage 1 only use one kind and add the other ones at stage 2, do not mix too much so that you will have a ripple effect)
Recipe © Felice Tocchini 2015