This is my 4th attempt at trying to write this post. For some weird reason, my internet has been acting up for the past couple of days. It’s such a pain. However, apparently 4th time is a lucky charm for me, so I’m gonna swing with that. First of all, Happy New Year to all the (few) amazing people who bother to read my bullshit 😛 For those who are here for the first time, welcome and happy new year! ❤
2017 was a great year, now that I think of it. From jumping off a 170 ft high bridge with nothing but a rope attached to my feet to taking my first solo trip to Coorg, I feel so grateful to have met such amazing people along the way and actually call them my friends today. I also worked in a professional kitchen for the very first time! I think that’s pretty cool. Traveling to UK was definitely the highlight of 2017! On the baking front, I feel I’m at a much better place than I was a year ago. Well, I did make Sourdough Poee (a cross between a traditional Goan bread & sourdough) twice a day for A month! So I’m kinda happy about that. To put it simply, we have so much to be thankful for, and I’m so so happy to have experienced everything that I did the past year. I hope all of you had a great great year as well! 🙂
Speaking of 2017, I have one last recipe to share from 2017. I was just kinda swinging this one, but oh boy, was I pleasantly surprised?! So much that it’s making an appearance on the blog! Now that’s something, haha. I love sweet potatoes. If I had to rank my top 5 vegetables, it would definitely make the cut. When I moved back to Nepal, I really didn’t think I would ever spot them here. BUT, guess what I found here! YAS- Sweet potatoes! Woohooooo! Clearly you can sense the excitement here. If any of you are from Kathmandu, you must visit the Saturday farmer’s market at Le Sherpa. It is the place to live by, trust me! Okay, coming back to the point- these sweet potato & orange snickerdoodles are the bomb! They taste beautiful- yes cookies can be beautiful. Perfectly crisp on the outside and so delicate on the inside- and so flavourful. You get the drift right? Now they aren’t vegan, and my lifestyle has slipped quite a bit in the past month but I promise, this is the last one. And also I promise that you won’t regret making these! So do yourself a favour and treat yourself to a new year cookie- let’s just call it that haha. Happy baking you guys! ❤
Recipe adaptation: www.countryliving.com
Makes: 24-28 cookies
For the cookies
- 280 gms of all purpose flour
- 1/8 tsp baking soda
- 1 tsp cinnamon powder
- 110 gms salted butter
- 130 gms sweet potato puree *
- 50 gms icing sugar
- 1 tsp vanilla extract
- 100 gms coconut sugar **
- 1 large egg ~ approx 50 gms
- 1/4 tsp orange zest
- 1 tsp cinnamon powder
- 60 gms castor sugar
For the cookies
- Whisk together the flour, baking soda and cinnamon powder in a medium bowl.
- In another large bowl, beat the butter until creamy.
- Add the sweet potato puree, icing sugar, vanilla extract and coconut sugar and beat until well combined.
- Add the egg and beat again.
- Add the flour mixture and beat at low speed until all the flour is well incorporated. Do not over beat.
- Lastly, lightly fold in the orange zest into the cookie batter. The batter will be a little sticky. Cover with cling film and chill for 2 hours.
- Preheat oven to 180 C. Line a baking tray with parchment paper or silpat.
- Mix the castor sugar and cinnamon powder (for rolling) in a small bowl.
- Scoop about 1 tbsp of cookie batter and roll into balls.
- Roll the balls into the sugar-cinnamon mixture and place on the prepared baking tray. Flatten slightly with a fork or your palm. They will spread slightly.
- Bake for 10-12 minutes or until golden brown. Remove from the oven and transfer the cookies to a wire rack to cool completely. Enjoy them as it is or sandwich with a chocolate whisky sauce.
*- You can either use canned sweet potato puree or make your own. I made my own by boiling some sweet potatoes until tender. Drain the water and then puree in a blender. Fresh sweet potato puree ready to use.
**- You can substitute coconut sugar for castor sugar.
Send over a picture if you do give this a try using the hashtag #MyYummySpatula and tag @myyummyspatula. Can’t wait to see all your recreations! ❤
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