The season for sweet potatoes is finally here! We usually just prepare them roasted in the oven, but I had a bit left and wanted to make some sort of easy sweet thing, to enjoy over the weekend. Well I found this interesting recipe on the North Carolina Sweet Potato Commission website. It is biscotti made with sweet potatoes. I thought this is a nice way to use sweet potato and it really transforms the starchy biscotti into something a bit more nutritious. With a few changes this recipe became a bit more Mediterranean. The Greek version of biscotti are called paximadakia (small paximadia), sometimes they are sweet and sometimes not, and many times they are made with olive oil, which is what I used here instead of butter.
I also added pistachios that I have from the island of Aegina (I have a friend and she brings me bags of the stuff) which went very well with the sweet potato, although the walnuts that the original recipe included would go very well too.
These little biscotti (I made them mini rather than full size) are full of the healthy fats from the olive oil and nuts, plus you are getting fiber and beta-carotene from the sweet potato. They make the perfect little fall cookie.
Sweet Potato Pistachio Olive Oil Biscotti
- ¼ cup olive oil
- 2/3 cup sugar
- 2 whole eggs
- 1 ½ cup regular flour
- ½ cup whole wheat flour
- ½ teaspoon salt
- 2 teaspoons baking powder
- 1 ½ cup grated sweet potato unpeeled
- ½ cup chopped pistachios
- Preheat the oven at 350 degrees Fahrenheit (180 degrees Celsius)
- In a bowl, mix the olive oil with sugar until smooth. Add the eggs beaten and mix well.
- In another bowl, mix the flours, the salt and the baking powder. Add the flour mixture to the olive oil mixture and mix well.
- Add the sweet potato and the pistachios and blend.
- Grease a large pan and shape the dough into logs. You can choose the size depending on how big you want your biscotti. The dough will be pretty soft and sticky. Put some oil on your fingers and form the logs as well as you can.
- Bake in the oven for about 30-40 minutes, until firm and golden.
- Remove from oven and place them on a cooling rack and let them cool for about 15 minutes.
- Cut them in slices (about 1/2 inch) with a sharp knife. To prevent the dough from sticking on the knife and to make sharp cuts, dip your knife in hot water before each cut.
- Put back in the oven and bake for another 12-15 minutes on each side, until they are crispy.
- Let them cool completely (otherwise they will be soft the next day) and store them in airtight containers.
I love the “rustic” texture of these biscotti! Next time I’m going to add some cardamom next time because it seems to need just a little “something” to really shine. Thank you for posting! I just found your site a few days ago and want to shift toward a Mediterranean diet to help with depression symptoms.