Sweet Potato Biscotti

Recipe courtesy of the North Carolina Sweet Potato Commission.

Recipe Ingredients:

2/3 cup granulated sugar
1/4 cup butter, softened
2 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon grated orange zest
1/2 teaspoon salt
1 1/2 cups unpeeled coarsely grated sweet potato (1 large, about 8 ounces)
1/2 cup finely chopped walnuts
1/2 cup sweetened shredded coconut

Cooking Directions:

1. Preheat oven to 350°F (175°C). Lightly grease large baking sheet.
2. In medium bowl, beat together sugar and butter. Add eggs; beat well.
3. Add flour, baking powder, orange zest and salt. Beat on low speed until combined.
4. Fold in sweet potato, walnuts, and coconut.
5. Divide dough into two equal pieces. With oiled hands, shape each piece into a log about 2x11-inches.Place on baking sheet.
6. Bake until firm and golden, 25 to 30 minutes Transfer to cooling rack; cool 15 minutes
7. Trim thin slice from ends of logs. Cut logs into 1/2-inch-thick slices.
8. Place slices on 2 ungreased baking sheets with cut side down.
9. Bake 12 minutes Turn and bake until crisp and golden, 10 to 12 minutes longer.
10. Cool completely. Store in tightly covered container.

Makes 48 biscotti; 24 (2 biscotti) servings.

Nutritional Information Per Serving (1/24 of recipe; 2 biscotti): Calories: 116; Total Fat: 4g; Total Carbs: 16g; Fiber: 1g; Sugar: 6g.

Recipe and photograph courtesy of the North Carolina Sweet Potato Commission.