Airy sweet potato cookies

Ingredients:

• 3/4 cup ready-made puree sweet potatoes (about 1 large sweet potato)
• 1/2 cup whole milk
• 1.5 cups sifted premium flour
• 2 tablespoons of sugar
• 1 tbsp baking powder
• 1 teaspoon of salt
• 6 tablespoons cold butter, cut into small pieces

Preparation:

1. Preheat oven to 220°C. Grease a baking sheet with butter.
2. In a bowl, mix the mashed potatoes with 1/3 cup of milk. Set aside.
3. In a food processor, combine the flour, baking powder, and salt. Add the sugar and butter. Process gently until the mixture resembles coarse flour. Add the mashed potatoes and gently fold in with a spoon. While continuing to blend, add the remaining milk a little at a time until you have a thick dough.
4. Place the dough on a floured surface. Form it into a ball and knead it 2-3 times, pressing with the palm of your hand. Roll the dough into a round, 1.5 cm thick.
5. Using a floured round cookie cutter, press out 6 cm (2.5 in) diameter cookies from the dough. Re-roll the remaining dough and press out the cookies. Place the cookies on the prepared baking sheet and bake in the middle rack of the oven until golden brown, 12-14 minutes. Serve warm.
   
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