Sweet Potato Madeleines

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Sweet Potato Madeleines

These delicious Sweet Potato Madeleines are light and moist with a hint of vanilla and the delicious taste of sweet potatoes. Made without eggs or dairy, they’re the perfect twist on the classic French madeleines.

Prep Time30

Cook Time14

Minimal Chill Time6

Total Time44

Course: Baking, Dessert

Cuisine: French, Southern

Diet: Vegan

Servings: cookies

Calories: 64kcal

Author: Nija Clark

Equipment

1 Non-stick Madeleine Pan

Ingredients

Dry Ingredients

1 cup All-purpose flour
5 tablespoons Granulated sugar
2 teaspoons Baking powder
½ teaspoon Pumpkin pie spice
¼ teaspoon Salt

Wet Ingredients

½ cup + 2 tablespoons Non-Dairy milk
¼ cup Sweet potato puree canned sweet potato is easy to find normally on baking aisle or with canned vegetables. You can also substitute with pumpkin puree or butternut squash puree. We've tried both.
⅓ cup Avocado oil
1 tablespoon Maple syrup
1 teaspoon Vanilla extract

Glaze - Optional

2 cups Powdered sugar
2 tablespoons Vanilla extract
2 tablespoons Water

Instructions

Prepare Batter

Sift the flour, baking powder and salt into a large bowl. Add the sugar. Mix and set bowl aside.
In a separate small bowl whisk together non-dairy milk, oil, sweet potato puree, maple syrup and vanilla extract.
Slowly pour half of the liquid mixture into the bowl of the dry ingredients. Stir gently until just combined and the batter is smooth and runny. Don’t over-mix the batter.

Chill Batter & Prepare Pan

Cover and refrigerate the batter in the fridge to rest for at least 6 hours or better yet overnight. This will help the madeleines rise and get the perfect bump, while enhancing the flavors, so don’t skip this step.
Prepare pan. Brush the cavities of a madeleine pan with vegan butter or oil, set aside. (If you add too much you will have dots of fat on the back of the Madeline.) Place the pan in the freezer 10 minutes before filling. Preheat the oven to 450°F.
Remove the batter from the fridge and the pan from the freezer. Spoon about one tablespoon of chilled batter into the molds; about a third of a quarter fill, into the lightly buttered madeleine pan.

Bake

Baking Tip - Baking the madeleines on an upside-down sheet pan lifts the mold off the oven rack so the bars of the rack don’t transfer to the cookies in an uneven fashion. This also allows the heat of the oven to circulate around the mold more evenly.
Bake them for 4 minutes at 450 degree, then reduce oven to 375 degree and bake for 10 more minutes. (If you think you’ll forgot you could bake for 14 minutes at 375° but the crust will not be as crispy) You know they are ready when they have raised in the middle bump and the sides are golden brown.
Carefully remove from the pan and unmold immediately. Flipping the madeleines onto a cooling rack to cool completely.

Glaze - optional

Whisk together sugar, vanilla and water together until smooth.

Notes

Notes

Storage

The cookies are best day of. However you can store them in an air tight container in the fridge for 1-2 days. When you would like to enjoy them simply remove them from the fridge for 20 minutes to reach room temperature.

Nutrition