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Broas on a plate with a cup of coffee
Claudia Rodrigues

Broas de Batata Doce - Sweet Potato Tea-cakes

These cookies are soft, lightly spiced, and perfect for the cozy season!
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Prep Time 30 minutes
Total Time 3 hours
Servings: 60 Tea-cakes
Course: Baked Goods, Cookies, Dessert
Cuisine: Portuguese
Ingredients Equipment Method Notes

Ingredients
  

  • 1 kg Sweet Potatoes cooked with a pinch of salt and pureed
  • 500 g Yellow Sugar
  • 5 Eggs
  • 125 g Softened Butter
  • 1 Zest of a Lemon
  • 1-2 tbsp Cinnamon depending on taste
  • 1-2 tbsp Ground Anise Seed depending on taste
  • 1 kg All Purpose Flour plus more to bring dough together
  • 1 tbsp Baking Powder
  • 1 cup Walnuts Chopped
  • 1 cup Raisins Chopped
  • 1 egg for egg wash

Equipment

  • 2 Cookie Sheets
  • Big Bowl

Method
 

  1. perheat oven to 350F
  2. Prep two cookies sheets with parchment paper.
  3. Peel, quater and cook Sweet Potatoes with a pinch of Salt and puree, set aside to cool
  4. In a larger bowl with a woden spoon or wisk cream butter and sugar.
  5. Add in 5 eggs, one at a time.
  6. Add in sweet potatoes and stir.
  7. Add in cinnamon, ground anise seed and lemon rind.
  8. Combine flour and baking powder and add into the sweet potato mixture and stir until combined.
  9. Dump dough onto a floured surface and knead until it is no longer sticky, adding flour as needed 1 tbsp at a time. Add in chopped Walnuts and Raisins, and knead until they are well distribute in the dough. Roll out golf size tea-cakes and place on cookie sheet and brush with egg wash.
    Bake for 35-40minutes.

Notes

Can be keept in a cookie jar for 3-4 days and frozen for up to 1 month.