Sweet Potato Shortbread
Sweet potato shortbread is a recipe with fresh ingredients from the yeast dough category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g Potatoes
- 30 g yeast
- 125 ml milk
- 100 g sugar
- 50 g Raisins
- 200 ml rum
- 100 g butter
- 3 eggs
- 1 pinch salt
- 250 g flour
- 50 g almonds
- 2 l oil (for frying)
- 1 tsp cinnamon powder
Instructions
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1.
Wash potatoes and cook for about 25 minutes. Drain, cool, peel, and press through a potato masher. Let cool. Mix yeast and milk, adding 1 tsp sugar. Soak raisins in rum.
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2.
Cream butter and 50 g sugar, then add eggs and the yeast mixture. Add potatoes, salt, flour, almonds, and soaked raisins; mix well. Cover and let rise for 40 minutes in a warm place. Heat oil to 180°C (small bubbles appear on a wooden spoon stick).
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3.
Using a teaspoon, cut walnut‑sized balls from the dough and fry portions in hot oil for about 6–8 minutes. Remove and drain on kitchen paper. Mix remaining sugar with cinnamon and toss the fritters while still hot.
