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.