A perfectly spiced biscotti recipe for fall, gluten-free and packed with fiber and vitamin A, made from California sweetpotatoes.
Disclosure: The California Sweepotato Council compensated me as co-owner of The Recipe ReDux to manage this recipe contest. I am therefore not eligible to win prizes associated with the contest. Opinions expressed are my own.
"Sweet Potato" Souffle. It's the stuff my Thanksgiving dreams are made of. I can skip the turkey, dressing and most of the trimmings. But if there's an orange-spiced, pecan-topped casserole that's loaded down with butter, brown sugar, eggs and "sweet potatoes"... I'm all over it. Skip the pumpkin pie. I'm back for seconds on the souffle.
The traditional "sweet potato" and I are friends. I've featured it here recently as a guacamole and soup... so I thought that when the California Sweetpotato Council wanted to do a recipe contest with us, I'd have it all figured out. I mean... how different can west coast sweetpotatoes be from their southern cousins?
Turns out quite a lot!
The minute I opened up my box of California sweetpotatoes I noticed a difference.
*image courtsey of the California Sweetpotato Council
Smooth, unblemished skins; a pallate of different colors - a different vegetable all together from what I'm used to seeing down south. In fact, according to the California Sweetpotato Council, sweetpotatoes are named as such (one word) to signal to consumers that there really is a difference - different from a "potato," different from a "sweet potato" and certainly different from a "yam" (this last one gets me every time. I've known for years that you really can't even get yams in the U.S. so I'm not sure why we still refer to them that way.)
You say to-may-to, I say to-mah-to... does it really matter?
You bet. And here's why:
I initially envisioned following the same route with the sweetpotatoes I was receiving as I had in the past with my "sweet potatoes." But once I cooked the first one, I realized the difference. A denser, heartier, slightly bolder flavored flesh... and less watery than what I'm used to... primed for a different way of cooking than my traditional "mash and season" approach. I would likely not tackle biscotti with anything other than a California sweetpotato... too much moisture. But these turned out perfect!
Still not sure how to find a California sweetpotato or what to do with one? First, look at what you're buying in your supermarket. You really can tell a difference. California sweetpotatoes are smooth skinned and unblemished (because they're hand harvested from sandy soil, unike their counterparts). Or ask someone who works in the produce section. They'll be labeled if they originate from Cailfornia. Once you've found a few to throw in your cart, check out the other Recipe Redux recipes below for even more great ideas on cooking with this new-to-you, one-word veggie!
AD: This sweet potato biscotti is perfectly and spiced and makes a great gluten free fall treat! Tweet this
Sweet Potato Spice Biscotti
- 1 cup cooked California sweet potato
- 120g (about 3/4 cup) coconut sugar
- 2 Tablespoons butter, softened
- 1 large egg
- 240g (about 2 cups) gluten-free all-purpose flour
- 1 Tablespoon apple pie spice
- 1/8 teaspoon salt
- 1 cup pecan halves
- Beat sweet potato, sugar, butter, egg and ground flax in a stand mixer until blended.
- Combine flours, spice and salt; add to sweet potato mixture and mix until blended. Beat in pecans. Refrigerate dough for 30 minutes.
- Preheat oven to 325 degrees F.
- Spoon mixture out onto a baking sheet lined with parchment. Shape into a 12- x 4-inch slightly flattened log, using lightly greased or floured hands.
- Bake at 325 for 35 minutes. Cool on a wire rack for 30 minutes. Place cooled log on a cutting board and slice into 1-inch thick slices with a serrated knife, using a gentle sawing motion.
- Return slices to baking sheet. Bake 20 minutes; turn cookies over. Bake an additional 20 minutes; cool on wire racks. Store in an airtight container.