Are you looking for a unique and delectable treat that not only tantalizes your taste buds but also offers health benefits? Look no further than these soft purple sweet potato cookies with tahini! This vibrant recipe combines the earthy sweetness of purple sweet potatoes with the rich, nutty flavor of tahini, resulting in a cookie that is not only delicious but also gut-friendly and plant-based. Whether you’re on a specific diet or simply want to indulge in a delightful snack, these cookies tick all the boxes. In this article, you’ll learn about the cultural significance of sweet potatoes, the health benefits of the ingredients, and step-by-step instructions on how to make these irresistible cookies.
Understanding the Recipe
Purple sweet potatoes, known for their striking color and nutritional benefits, have long been a staple in various cultures, especially in Asian cuisine. They are packed with antioxidants, vitamins, and minerals, making them an excellent choice for health-conscious bakers. The use of tahini in this recipe introduces a creamy texture along with a wealth of nutrients, such as healthy fats and protein. Additionally, tahini has been celebrated in Middle Eastern cooking, emphasizing the cross-cultural richness of this dish.
This recipe is particularly special, as it reflects the growing trend of using alternative flours and ingredients in baking for better health outcomes. By combining wholesome ingredients, these purple sweet potato cookies provide not just a sweet treat but a source of energy and nutrition. Not only are they soft and chewy, but they also have a healthful twist that sets them apart from traditional cookies. Join me on this culinary adventure and discover how to create these delicious, gut-friendly cookies!
Ingredient Breakdown
- 3 1/2 cups mashed cooked purple sweet potatoes: The star ingredient of this recipe, purple sweet potatoes, add natural sweetness, moisture, and a vibrant color to the cookies. They are also rich in fiber and antioxidants, contributing to digestive health.
- 3 tbsp tahini: This creamy sesame paste brings a nutty flavor and healthy fats to the cookies. It’s a great source of protein and can help create a satisfying texture.
- 1/2 cup hemp milk: A dairy-free milk alternative that adds creaminess while providing additional nutrients such as omega-3 fatty acids. You can substitute it with almond milk or oat milk if preferred.
- 1 tbsp lime juice: Fresh lime juice adds a zesty kick that complements the sweetness of the sweet potatoes, enhancing the overall flavor of the cookies.
- 1 tbsp orange juice: Similar to lime juice, orange juice adds brightness and sweetness, balancing the flavors in the dough.
- 4 tbsp arrowroot flour: A gluten-free flour that helps bind the ingredients together while maintaining a light texture. It’s also a great alternative for those with sensitivities to wheat.
- 1/4 cup almond flour: This nut-based flour adds moisture and richness, elevating the texture of the cookies.
- About 1/3 cup sesame seeds: Used for rolling the cookies, sesame seeds provide crunch and an additional nutty flavor while boosting the nutritional profile with calcium and healthy fats.
- Salt & sweetener (optional): A pinch of salt enhances the flavors, and you may add a sweetener of your choice if you prefer a sweeter cookie.
When making these cookies, prioritize high-quality ingredients. Organic purple sweet potatoes, fresh lime, and pure tahini will ensure the best flavor and health benefits. For dietary restrictions, consider substituting the almond flour with a seed flour for nut-free options or opting for a sugar alternative if you’re watching your sugar intake.
Step-by-Step Instructions
- Prepare the sweet potatoes: Start by preheating your oven to 400°F (200°C). Wash 3 1/2 cups of purple sweet potatoes thoroughly, then place them on a baking sheet. Bake for about 30-40 minutes or until they are tender when pierced with a fork. Once done, let them cool slightly, then scoop out the flesh.
- Toast the sesame seeds: While the sweet potatoes are baking, take about 1/3 cup of sesame seeds and toast them in a dry skillet over medium heat. Stir occasionally until they are golden brown and fragrant. Set aside to cool.
- Mix the wet ingredients: In a large mixing bowl, combine the mashed sweet potato flesh, 3 tablespoons of tahini, 1/2 cup of hemp milk, 1 tablespoon of lime juice, and 1 tablespoon of orange juice. Mix well until you achieve a smooth consistency.
- Add the dry ingredients: Gradually add 4 tablespoons of arrowroot flour and 1/4 cup of almond flour to the wet mixture. Stir until a sticky dough forms. If the mixture feels too wet, you can add a bit more arrowroot flour.
- Shape the cookies: Preheat your oven to 320°F (160°C) and line a cookie sheet with parchment paper. Using your hands, form small balls of dough (about 1-2 inches in diameter). Roll each ball in the toasted sesame seeds to coat evenly, then flatten them slightly to form cookies.
- Bake the cookies: Place the sesame-coated cookies on the prepared baking sheet. Bake in the preheated oven for about 15 minutes or until they are lightly golden and firm to the touch. Once baked, remove them from the oven and allow them to cool on a wire rack before serving.
Variations and Customizations
This recipe is quite versatile, and there are many ways to customize it to suit your taste preferences or dietary needs:
- Peanut Butter Swirl: For an added richness, consider swirling in 2 tablespoons of peanut butter or almond butter into the dough before shaping the cookies.
- Chocolate Chips: If you’re a chocolate lover, add 1/2 cup of dairy-free chocolate chips to the dough for a delightful sweetness.
- Nut-Free Version: Replace almond flour with sunflower seed flour to make the recipe nut-free and safe for those with nut allergies.
- Spices: Introduce warming spices such as cinnamon or nutmeg to the mixture for a seasonal flavor profile.
- Vegan Option: This recipe is already vegan due to the use of plant-based ingredients. Feel free to further tailor the sweetness to your liking by adjusting or omitting any sweetener.
Serving Suggestions
These colorful purple sweet potato cookies are not only delicious but also visually appealing. Present them on a beautiful platter, garnished with a sprinkle of sesame seeds or some zest of lime for that extra flair. They pair wonderfully with a warm cup of herbal tea or coffee, making them a perfect treat during a cozy gathering with friends or family.
These cookies are also a great addition to special occasions like birthday parties, holidays, or casual get-togethers. Their unique flavor will surely be a conversation starter. Pack them as a tasty snack for road trips, lunches, or picnics, and keep the healthy treat on hand for a quick energy boost throughout the day.
Tips for Success
To ensure optimal results when making these purple sweet potato cookies, consider the following tips:
- Don’t overbake: Keep an eye on your cookies while they bake. They should be lightly golden; overbaking can lead to dryness.
- Store Properly: Allow the cookies to cool completely before storing them in an airtight container at room temperature for up to a week. For longer storage, these cookies freeze well; simply place them in a freezer-safe bag.
- If dough is too sticky: If your dough feels overly sticky, allow it to rest for a few minutes, or add a touch more arrowroot flour for better manageability.
- Experiment with flavors: Feel free to tweak the flavor profiles as you see fit; add extracts like vanilla or almond for an exciting twist.
FAQs
Can I use other types of sweet potatoes?
While purple sweet potatoes have unique flavor and health benefits, you can use orange or white sweet potatoes as alternatives. However, the color and taste will vary.
Can these cookies be made gluten-free?
Absolutely! The arrowroot flour used in this recipe is gluten-free, making the cookies suitable for those with gluten sensitivities, just ensure all other ingredients are certified gluten-free.
How can I make these cookies sweeter?
If you prefer a sweeter cookie, consider adding 1/4 cup of your choice of sweetener, such as maple syrup or agave nectar, to the wet mixture. Adjust to your taste!
Can I bake these cookies in a different shape?
Yes! While the classic cookie shape is delightful, you can also press the dough into a baking dish to create cookie bars. Adjust the baking time accordingly.
What if I don’t have tahini?
If you don’t have tahini, you can substitute it with almond butter or peanut butter for a similar creamy texture and nutty flavor.
Conclusion
Soft purple sweet potato cookies with tahini are a fantastic way to enjoy a wholesome treat that combines nutrition and taste. The vibrant color and unique flavors create a delightful experience for both the palate and the eyes. Whether you’re indulging in a snack or sharing them at a gathering, these cookies are sure to impress. Try out the recipe, customize it to your liking, and don’t forget to share your experience with friends and family! Happy baking!
Print
Soft Purple Sweet Potato Cookies with Tahini
Description
Soft, chewy purple sweet potato cookies with a hint of tahini—unique, vibrant, and deliciously wholesome for a healthy treat.
Ingredients
- 3 1/2 cups mashed cooked purple sweet potatoes: The star ingredient of this recipe, purple sweet potatoes, add natural sweetness, moisture, and a vibrant color to the cookies. They are also rich in fiber and antioxidants, contributing to digestive health.
- 3 tbsp tahini: This creamy sesame paste brings a nutty flavor and healthy fats to the cookies. It’s a great source of protein and can help create a satisfying texture.
- 1/2 cup hemp milk: A dairy-free milk alternative that adds creaminess while providing additional nutrients such as omega-3 fatty acids. You can substitute it with almond milk or oat milk if preferred.
- 1 tbsp lime juice: Fresh lime juice adds a zesty kick that complements the sweetness of the sweet potatoes, enhancing the overall flavor of the cookies.
- 1 tbsp orange juice: Similar to lime juice, orange juice adds brightness and sweetness, balancing the flavors in the dough.
- 4 tbsp arrowroot flour: A gluten-free flour that helps bind the ingredients together while maintaining a light texture. It’s also a great alternative for those with sensitivities to wheat.
- 1/4 cup almond flour: This nut-based flour adds moisture and richness, elevating the texture of the cookies.
- About 1/3 cup sesame seeds: Used for rolling the cookies, sesame seeds provide crunch and an additional nutty flavor while boosting the nutritional profile with calcium and healthy fats.
- Salt & sweetener (optional): A pinch of salt enhances the flavors, and you may add a sweetener of your choice if you prefer a sweeter cookie.
Instructions
- Prepare the sweet potatoes: Start by preheating your oven to 400°F (200°C). Wash 3 1/2 cups of purple sweet potatoes thoroughly, then place them on a baking sheet. Bake for about 30-40 minutes or until they are tender when pierced with a fork. Once done, let them cool slightly, then scoop out the flesh.
- Toast the sesame seeds: While the sweet potatoes are baking, take about 1/3 cup of sesame seeds and toast them in a dry skillet over medium heat. Stir occasionally until they are golden brown and fragrant. Set aside to cool.
- Mix the wet ingredients: In a large mixing bowl, combine the mashed sweet potato flesh, 3 tablespoons of tahini, 1/2 cup of hemp milk, 1 tablespoon of lime juice, and 1 tablespoon of orange juice. Mix well until you achieve a smooth consistency.
- Add the dry ingredients: Gradually add 4 tablespoons of arrowroot flour and 1/4 cup of almond flour to the wet mixture. Stir until a sticky dough forms. If the mixture feels too wet, you can add a bit more arrowroot flour.
- Shape the cookies: Preheat your oven to 320°F (160°C) and line a cookie sheet with parchment paper. Using your hands, form small balls of dough (about 1-2 inches in diameter). Roll each ball in the toasted sesame seeds to coat evenly, then flatten them slightly to form cookies.
- Bake the cookies: Place the sesame-coated cookies on the prepared baking sheet. Bake in the preheated oven for about 15 minutes or until they are lightly golden and firm to the touch. Once baked, remove them from the oven and allow them to cool on a wire rack before serving.