Sweet Potato Biscotti With Butterscotch And Pecans

Sweet Potato Biscotti – perfect for dunking.  They’re sightly sweet and crunchy and I love how they “melt” when I dip them in my coffee.

Six Sweet Potato Biscottis on a long serving dish

I have a secret…

Every day, around two o’clock, I stop what I’m doing and have what I call, a little “me time”.  Believe me, I never used to do this.  I would feel such guilt if I wasn’t working or doing something constructive.  I can be quite the workaholic.  But, I’ve noticed that when I don’t take any time for myself, I get a little hard to live with… at least that’s what I’m told.

Two Sweet Potato Biscottis lying on top of one another on a small plate next to the serving dish of biscottis

My “me time” ritual consists of making a fresh cup of coffee or tea and indulging in a little something sweet.

These pretty Sweet Potato Biscotti that I made the other day were perfect for dunking into my cup of coffee. They’re sightly sweet and crunchy and I love how they “melt” when I dip them in my coffee.

Ten Sweet Potato Biscottis on a long serving dish next to a stack of small plates

Sweet, slightly crunchy, and packed with pecans – they were indeed a treat!

The biscotti keeps nicely in a closed cookie jar on my counter and make a very nice gift packaged in a pretty jar or tin.

To make the biscotti, first beat together the sugar and butter.

Sugar and butter mixed together in a large mixing bowl

Add the eggs.

Eggs added to the Butter and sugar mixture in a large mixing bowl

Add the four, baking powder, orange zest and salt to the bowl and mix.

Four, baking powder, orange zest and salt added to eggs, butter, and sugar in a large mixing bowl

Chop up the cooked sweet potato into small diced pieces.

Overhead view of Chopped cooked sweet potatoes in a measuring cup

Fold in the sweet potato, butterscotch chips and pecans.

sweet potato, butterscotch chips and pecans folded into Biscotti mixture in a large mixing bowl

Divide the dough into two equal pieces and shape them into logs.

Two Sweet Potato Biscotti logs on a baking sheet

Bake until golden.

Two Sweet Potato Biscotti logs on a cooling rack

Slice the logs and bake them again until they’re crisp and lightly browned.

Three Sweet Potato Biscottis on a baking sheet

Enjoy!

Sweet Potato Biscotti With Butterscotch And Pecans

This Sweet Potato Biscotti is packed with crunchy pecans and sweet butterscotch chips. It's perfect for dunking in your coffee, tea or hot chocolate.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Dessert
Servings: 4 dozen biscotti
Author: Joanie Zisk

Ingredients

  • 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 sweet potato , cooked, cut into small cubes (1 medium sweet potato)
  • 1 cup butterscotch chips
  • 1/2 cup pecans , chopped

Instructions

  • Preheat the oven to 350 degrees F.
  • Lightly grease a large baking sheet.
  • In a medium bowl, beat together the sugar and butter.
  • Add the eggs and beat well.
  • Add the flour, baking powder, orange zest and salt to the mixing bowl and beat on low speed until combined.
  • Fold in the sweet potato, butterscotch chips and chopped pecans.
  • DIvide the dough into two equal pieces.
  • With oiled hands, shape each piece into logs about 2 inches by 11 inches.
  • Place both logs on the baking sheet.
  • Bake for 25 minutes or until firm and golden.
  • Let the logs rest on the baking sheet for 5 minutes, then transfer to a cooling rack and cool for 15 minutes.
  • Trim a thin slice from each end of the logs and set aside.
  • Cut logs into 1/2 inch thick slices.
  • Place the slices on the baking sheets.
  • Bake for 12 minutes; turn them over and bake until crisp, 10 minutes longer.
  • Cool completely.

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