Sweet Potato Jeonbyeong Cookies

Ingredients

• 200 g sweet potato, steamed (Peel if desired; weigh after steaming. Mash as finely as possible while still hot.)
• 15 g cake flour or all-purpose flour (The amount may need slight adjustment depending on the moisture of the sweet potato.)
• 15 g cornstarch (Helps make the cookies lighter and crispier than using flour alone.)
• 15 ml plant-based oil (Use any preferred plant-based oil; a neutral, flavorless oil is recommended for a milder flavor.)
• 10 g seeds (Use sesame seeds, black sesame seeds, perilla seeds, or a mixture. Optional and may be omitted if unavailable.)

Steps

1. 1

   Steam the sweet potato either whole with the skin on or peeled and cut into small pieces. If cut into small pieces, steam for about 12 minutes, until a chopstick slides in easily. The whole-with-skin method may leave some stringy strands, but both methods work.

2. 2

   Preheat the oven to 150°C / 300°F.

3. 3

   Weigh 200 g of the steamed sweet potato and mash it as finely as possible while it is still hot. It does not need to cool, but avoid using it while it is still visibly steaming hot.

4. 4

   Add the flour, cornstarch, plant-based oil, and seeds to the mashed sweet potato.

5. 5

   Mix until no dry flour remains and the dough comes together into a single mass. The finished dough should be neither too dry nor too wet and should hold together without sticking much to your hands.

6. 6

   Divide the dough into approximately 25 portions of 10 g each and roll each portion into a ball.

7. 7

   Slightly flatten each ball to approximately 7 cm in diameter. Place the pieces on a baking sheet with relatively narrow spacing because they spread very little.

8. 8

   Bake at 150°C / 300°F for about 30 minutes.

9. 9

   After 15 minutes, rotate the baking sheet 180 degrees so the cookies brown evenly.

10. 10

    Continue baking until the cookies are crisp. Allow them to cool before serving or storing.

Notes

Store at room temperature in an airtight container for approximately 5 days. The exact flour quantity may vary with the moisture of the sweet potato. The OCR clearly shows the 15-minute pan rotation and a baking-time reference, but the full baking-time text was partially obscured; approximately 30 minutes is used here with reduced confidence.

Nutrition per serving

• dessert
• cookie
• Korean-inspired
• sweet potato
• vegan
• dairy-free
• no butter
• no added sugar