Sweet Potato Ma'amoul with Pistachio Spread
Experience the fusion of flavors with Sweet Potato Ma'amoul—a twist on the traditional Lebanese cookie! Combining naturally sweet, roasted sweet potatoes with a fragrant hint of orange blossom, this treat is filled with a creamy pistachio spread. Enjoy these delightful cookies with a cup of Arabic coffee or tea, making them perfect for gatherings or special occasions!
ingredients
- 1 cup sweet potato, roasted and mashed
- 1 ½ cups all-purpose flour
- ½ cup semolina
- ½ cup unsalted butter, softened
- ¼ cup powdered sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon orange blossom water
- ½ teaspoon baking powder
- 1 cup pistachios, finely chopped
- ½ cup heavy cream
- 2 tablespoons honey
steps
- 1.
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 2.
In a mixing bowl, combine the mashed sweet potato, softened butter, powdered sugar, and orange blossom water until smooth.
- 3.
In a separate bowl, whisk together the flour, semolina, baking powder, and cinnamon. Gradually add this dry mixture to the sweet potato mixture, blending until a dough forms.
- 4.
Divide the dough into 12 equal pieces and shape them into balls.
- 5.
Using your thumb, make an indentation in each ball to create a hollow center for the filling.
- 6.
In a saucepan, heat the heavy cream and honey until slightly warm, then stir in the chopped pistachios. Fill each dough indentation with the pistachio mixture.
- 7.
Pinch the edges to seal and place each ma'amoul on the prepared baking sheet.
- 8.
Bake for 15-20 minutes or until the cookies are lightly golden. Allow to cool before serving.
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