- sweet potato - 450 Grams
- Buttermilk - 1/3 Cups
- flour - 2 cups
- baking powder - 1 st. a spoon
- of granulated sugar - 3 st. spoons
- ground cinnamon - 1 teaspoon
- ground nutmeg - 1/4 teaspoons
- Ground ginger - 1/4 Teaspoon
- ground cloves - 1/8 Teaspoons
- salt - 1/2 teaspoonfuls
- of chilled butter - 5 p. spoons
- mini marshmallow marshmallow - 1 cup (optional)
1. Prepare sweet potatoes the day before or a couple of hours in advance. Preheat the oven to 200 degrees. Put the sweet potatoes on a baking tray and bake until soft, from 40 to 45 minutes. Allow to cool completely, then peel and mix the potatoes to a consistency of puree. You should get about 3/4 cups of mashed potatoes. 2. Preheat the oven again to 200 degrees. Cover the pan with parchment paper and set aside. Beat the mashed potatoes with buttermilk. In a large bowl, mix the flour, baking powder, sugar, spices and salt together. 3. Add chopped butter and mix with a dough cutter or fingers until the mixture looks like a large crumb. Add the potato mixture and mix. Carefully knead the dough. 4. If you use marshmallows: lay the dough on a floured surface, roll out 1 cm thick and split in half. Sprinkle half the dough with marshmallow. 5. Cover with the second half of the dough and, using a rolling pin, gently combine the two halves of the dough together, so that the final thickness of the dough is 2.5 cm. If you do not use marshmallows: lay the dough on a floured surface and roll to 2.5 cm thick 6. Using a cookie cutter or mold, cut out a round cookie with a diameter of 5 cm. 7. Bake the cookie on a prepared baking sheet for 13 to 15 minutes until golden. Cool on the counter.
Servings: 6-7