Sweet Potato Biscotti

• FOR THE BISCOTTI:
• 3 cups All-purpose Flour
• 2 teaspoons Baking Powder
• 1/2 teaspoons Salt
• 1 teaspoon Cinnamon
• 1/4 teaspoons Nutmeg
• 1/2 cups Butter
• 1/2 cups Sugar
• 1/2 cups Brown Sugar
• 3 whole Eggs
• 1/2 cups Sweet Potato Puree
• 1/2 cups Chopped Candied Pecans, Store Bought Or Your Favorite Recipe
• FOR THE ICING:
• 1 cup Powdered Sugar
• 2 Tablespoons Water

1. Preheat oven to 350 degrees F.
2. Mix together all dry ingredients (flour through nutmeg) in a medium sized bowl and set aside.
3. In a separate larger bowl cream together butter and sugars then add eggs and puree. Next add the dry ingredients into the wet. Last fold in the pecans.
4. Place dough onto a cookie sheet lined with parchment paper or a silpat, and shape into a 15"x6" log and bake in the preheated oven for 30 minutes.
5. Remove from oven and place the log on a cooling rack. Let cool for 30 minutes or more. Then slice the log into 3/4" to 1" slices (your preference) and return the slices to the cookie sheet, bake for 8-10 minutes. Remove from oven and flip over and bake for another 8-10 minutes. Then remove from the oven and allow to cool.
6. For icing mix powdered sugar with water, adding water one teaspoon at a time until the desired consistency. Place in a doggie bag and snip off the corner, pipe icing on cooled cookies.

biscotti, allpurpose, baking powder, salt, cinnamon, ubc, butter, sugar, brown sugar, eggs, candied pecans, powdered sugar, water

Taken from tastykitchen.com/recipes/desserts/sweet-potato-biscotti/ (may not work)