I had some left over roasted sweet potatoes from dinner last night. I decided to make a sweet treat with them.
1/3 C melted butter
1 C organic granulated sugar
1/4 C agave syrup
1 C sweet potato puree
3-1/2 C white whole wheat flour
1 T baking powder
1 1/2 T ground ginger
3/4 T ground cinnamon
1/2 T ground cloves
1/4 t ground nutmeg
Preheat the oven to 375 degrees F. Grease a cookie sheet.
In a large bowl, mix together melted butter, sugar, eggs, sweet potato puree, and agave syrup. In another bowl, combine flours, baking powder, and spices; mix into egg mixture to form a stiff dough.
Divide dough in half, and shape each half into a roll the length of the cookie sheet. Place rolls on cookie sheet, and pat down to flatten the dough to 1/2 inch thickness. Sprinkle the top with a sugar-cinnamon mixture.
Bake in preheated oven for 25 minutes. Remove from oven, and set aside to cool. Reduce oven temperature to 325.
When cool enough to touch, cut into 1/2 inch thick diagonal slices. Place sliced biscotti on cookie sheet, and bake an additional 20 minutes on each side, or until toasted and crispy.