Gather all materials and ingredients, as shown in the supply list.
Wash and peel the skin off the sweet potato, and chop it into fine dices. Put them in a microwaveable bowl along with the water, and microwave at 800w for 5 minutes. Cover the bowl with plastic wrap.
While the sweet potato is being prepared, mix the milk, oil, and egg together in a bowl with a spatula.
Take the sweet potato once it is microwaved, and mash it throughly with a spoon or fork.
Mix the mashed sweet potato together with step 3, until all ingredients are well blended.
Slowly add the flour, until the dough can hold together on its own. You may need more than the amount listed in the supply list.
Once all ingredients are blended well together, preheat the microwave to 170˚C.
Next, on a clean surface, sprinkle some flour, and stretch out the dough using a rolling pin. Aim for a thickness of around 3 cm.
Take a cookie cutter of your desired shape, and cut out the cookie dough.
Place the cut out dough onto a baking pan with non-stick paper.
Once all the dough is used and the microwave is heated, put the pan into the microwave for 25 minutes.
Afterwards, let the cookies cool.
- 150.0g Sweet Potato
- 1.0 Egg
- 2.0Tbsp Canola Oil
- 150.0g Flour (add more if needed)
- 3.0Tbsp Milk
- 1.0 Chef's Knife
- 1.0 Mircrowave
- 50.0cm Plastic Wrap (30 cm x 50 cm)
- 1.0 Peeler
- 1.0 Spatula
- 1.0 Bowl
- 1.0 Measuring Scale
- 1.0 Tablespoon
- 2.0 Baking Pans
- 2.0 Non-stick Cooking Sheets
- 1.0 Cutting Board
- 1.0 Pairing Knife
- 1.0 Microwaveable Bowl
- 3.0Tbsp Water
- 1.0 Spoon or Fork
- 1.0 Rolling Pin