Saturday, December 20, 2014

Guest Post: Sweet Potato Biscotti

Our Mom called last week to brag about eating these awesome, tender biscotti, so of course, we commissioned a guest post from her fabulous colleague Tammy, a librarian, blogger, and maker of tasty treats.

Merry Christmas and Happy Eatings, Everyone!  I am honored that these sisters have graciously agreed to allow me the opportunity to share with you a recipe I just recently tried.

Knowing this family is very good about eating healthy, I was a little concerned as to how my horribly UN-healthy fare filled with full-fat, refined sugar, gluten and plenty of “vitamin C” (cholesterol) would be received.  But my fears were alleviated when I scrolled through these culinary delights and occasionally found my old friends, “cheese, butter, and heavy cream.”  And even the party twins, “BOOZE & PIE”!

So here goes…enjoy!


For The Biscotti:

3 C all-purpose flour
2 t baking powder
½ t salt
1 t cinnamon
¼ t nutmeg
½ c butter
½ c sugar
½ c brown sugar
3 whole eggs
½ c sweet potato puree
½ c chopped candied pecans

For The Icing (optional):

1 bag white chocolate chips
1 T shortening

Preheat oven to 350 deg F. Mix together all dry ingredients and set aside.  In a separate bowl, cream butter & sugars together, then add eggs and puree.  Next, add the dry ingredients into the wet.  Fold in pecans.

Place dough onto a cookie sheet lined with parchment paper or silicone mat.  Shape into a 15”x16” log and bake for 30 minutes.

Remove from oven and place log on a cooling rack.  Let cool for 30 minutes or more.  Slice into ¾” to 1” slices* and return the slices to lined cookie sheet, bake for 8-10 minutes.  Flip slices over and bake on other side for 8-10 minutes.  Remove from oven and cool on cooling racks.

These are good without the icing, but for extra scrumptiousness, melt chips and shortening in microwave in 30 second increments until melted.  Dip one side of biscotti slices in white chocolate and let dry on cooling racks until firm.

*Slices may then be sliced in half lengthwise for a more authentic biscotti size.

1 comment:

  1. This looks SO scrumptious. Mom said it was the best biscotti she has ever had! I want to try a gluten-free adaptation soon.