Sweet Potato Cookie - weight Sweet Potato

Method

• Thoroughly peel the sweet potato, cut into 2 cm cubes, and soak in water.
• Add to a heat-resistant container, wrap, and microwave to soften.
• While they're hot send through a strainer, cool, and set aside.
• Leave out the butter at room temperature.
• Add the butter to a bowl and use a whisk to whip into a cream.
• Add the sugar in 3 parts and mix until it becomes white-ish.
• Add the beaten egg a little at a time and mix.
• Add the sweet potatoes and mix well.
• Set aside 50 g of the dough in a different bowl (for making the cocoa dough).
• Combine and sift the cake flour, baking powder, and cinnamon powder and add to the bowl in step 2.
• Use a rubber spatula to mix well.
• Once it's become a unified mass wrap it up and refrigerate for 30 minutes.
• Now make the cocoa dough.
• Combine and sift the cake flour and cocoa and add to the bowl you set aside in step 2.
• Use a rubber spatula to mix well.
• Once it's become a unified mass wrap it up and refrigerate for 30 minutes.
• Take the dough from step 3 and make into a 15 cm round stick.
• Place the cocoa dough on top of wrap, then another layer of wrap on top of the cocoa.
• Use a rolling pin to thin it out.
• Encase the sweet potato dough with the cocoa dough.
• Wrap it up and cool in the freezer.
• Remove from the freezer before it completely freezes (hard enough to be cut with a knife).
• Cut diagonally into 5 mm slices.
• Place on a baking pan, coat with water-dissolved egg yolk, and sprinkle with sesame.
• Bake in your preheated oven at 170C for 20 to 25 minutes.