Bake Sweet Potato Cookies If You Have Boiled Sweet Potatoes

What ingredients do you need?

Spoon measures: a tablespoon here is one regular Korean table spoon, leveled off (about 15 ml), and a teaspoon is one teaspoon (about 5 ml).

How do you make them, step by step?

1. Preheat the oven to 177°C and line the pan with parchment paper. Mix the dry ingredients with the salt and spices until evenly combined.

2. Mix the butter and sugar into the mashed sweet potato, then add the eggs and vanilla.

3. Add the dry mixture and stir until no dry flour is visible.

4. Scoop the dough evenly with a cookie scoop and place it on the pan with space between. Set the pan down gently on a safe countertop so the tops of the dough settle slightly.

5. Bake for about 10 to 12 minutes, until the tops are set and no wet raw dough remains in the center. Let them cool on a cooling rack before eating.

What should you check to avoid failures?

• The texture is soft and cake-like, not like a crisp slice-and-bake cookie.
• The round cream cheese topping from the original recipe is left out in this article.
• The dough is very soft, so do not try to roll it into balls by hand.
• Do not taste raw dough, and cool leftover cookies before storing them airtight in the refrigerator.

How do you measure boiled sweet potato?

The measure is for sweet potatoes that have been peeled, cooked and mashed, then measured in a cup. If you pack in large lumps, the air gaps change how much fits in the same cup. First mash them evenly with a fork or spatula and let them cool well. If cooking liquid is left at the bottom of the bowl, do not pour all of it into the dough along with the sweet potato. A very wet dough also affects the shape when you scoop it.

The cup in the table is a 240 ml measuring cup. If you use a rice bowl or a mug instead and only match the number of cups, the recipe changes. Spoon the flour into the cup and level the top; do not dig the cup into the bag and pack it down. To avoid measuring one ingredient with a big cup and another with a small one, take out your tools in one place at the start.

What is the difference between melted butter and cooking oil?

In this recipe, the butter is not softened; it is melted and cooled to lukewarm. Do not pour hot butter straight onto the eggs; check the temperature first. If you choose oil, a strongly flavored oil can make the oil flavor stand out over the sweet potato and spices. Do not use both; use one of the options listed in the table.

Do not assume that because the sweet potato dough is yellow it is sweet enough and cut the sugar sharply; that changes the original recipe and the result. Make it first with the amounts given, and note how the sweetness and moisture of your sweet potatoes differ. Cinnamon and nutmeg build the aroma together with the sweet potato, so if you leave one out you cannot describe it as the same flavor. If the aroma is too much for you, remember which ingredient you changed so you can compare with the next result.

Is it okay if the dough is too soft to hold together by hand?

This is not a firm dough that you freeze and slice before baking. It is a soft dough that you scoop and place on the pan in portions. Do not keep adding flour just because you cannot roll a log by hand. Using the same scoop makes the sizes similar, so it is easier to get the same doneness across one pan. Since it makes about 40 cookies, do not remove the space between them to fit it all on the pan at once.

When you set the pan down on the counter to settle the tops slightly, do it in a place where nothing will slip or fall. Do not slam it down near glass dishes or hot tools. Even if the shape stays tall, do not switch to a different cookie recipe where you flatten the dough thin; first check that you divided it into equal sizes.

Should you keep baking until they are crisp?

These sweet potato cookies aim for a soft, almost cake-like texture. Do not decide they failed just because they are soft after baking. What to check is whether the tops are set and whether wet raw dough remains in the center. Cool them on a cooling rack after baking them through, and you can judge a texture that differs from when they are hot. This is the version without the cream topping, so they do not need to look exactly like photos with cream on top.

How do you choose baking tools?

For scooping the dough, pick a size that makes it easy to divide into similar amounts rather than a big one. Check the heat-resistance range of the parchment paper or baking mat you use so the dough does not stick to the pan. If the dough gets sticky from the sweet potato moisture, do not swap tools or add flour on a whim.