Sweet Potato Biscotti

Recipe from NC Sweet Potato Commission

2/3 cup sugar

1/4 cup butter, softened

2 large eggs

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon orange zest

1/2 teaspoon salt

1-1/2 cups unpeeled coarsely grated North Carolina 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, 10-12 minutes longer. Cool completely. Store in tightly covered container.

Yield: about 4 dozen biscotti

Per 2 biscotti: 116 calories, 1 g fiber, 7 g sugar, 5 g total fat