D-Feast Friday: Sweet Potato Biscotti.

I know what you're thinking:  anything with the term "feast" in it has no place in a post on the day after Thanksgiving.  The last thing you want to think about is food.

This one's pretty light, though, and made a yummy mini-breakfast yesterday, paired with some coffee (of course).  It even got a thumbs-up from A, too!

(Disclosure:  the nice people at the North Carolina Sweet Potato Commission sent me a free sample of this biscotti, in the hopes that I'd mention the ol' sweet potato here.  Considering the fact that I already loved those yummy orange dudes, I said, 'Sure!'.)

Sorry, the recipe doesn't call for the pretty bow.  That was
just a bonus.

Sweet Potato Biscotti

2/3 cup 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 potatoes (about 8 ounces)
1/2 cup finely chopped walnuts
1/2 cup sweetened shredded coconut

Preheat oven to 350 degrees.  Lightly grease large baking sheet. 

In medium bowl, beat together sugar and butter; add eggs; beat well.  Add flour, baking powder, orange zest and salt, beat on low speed until combined.  Fold in sweet potato, walnuts, and coconut.  Divide dough into two equal pieces; with oiled hands, shape each piece into a log about 2 inches by 11 inches; place on baking sheet.

Bake until firm and golden, 25 to 30 minutes.  Transfer to cooling rack; cool 15 minutes.  Trim thin slice from ends of logs; cut logs into 1/2-inch-thick slices.  Place slices on 2 ungreased baking sheets with cut side down.  Bake 12 minutes; turn and bake until crisp and golden, 10 to 12 minutes longer.  Cool completely.  Store in tightly covered container.

Yield:  about 4 dozen biscotti

Nutritional information provided, per 2 biscotti:  16g carb, 116 calories, 1g fiber, 7g sugar, 5g total fat.