Sweet Potato Cookies With Toasted Hazelnuts, Dulcey Chocolate & Salted Caramel

Rebecca Marshman

Rebecca Marshman

24th August 2023
Rebecca Marshman

Sweet Potato Cookies With Toasted Hazelnuts, Dulcey Chocolate & Salted Caramel

80 min

Great dessert for Autumn 


Potato Puree

  • 1 Large Sweet Potato

Cookie Mix

  • 1Tsp Baking Soda
  • 1Tsp Cinnamon
  • 1/2 Tsp Ginger
  • 1/2 Tsp Salt
  • 100g Dulce De Leche
  • 100g Hazelnuts
  • 50g Valrhona Dulcey Chocolate


Cookie Dough

In a bowl mix all your dry ingredients, then add the melted butter eggs and purée mix well.
Next roll out the dough mixture into 50g balls and place onto a lined greased tray and with your finger spread out the dough into flat discs.
Bake the cookies at 180° for 12 minutes then remove from oven and place on top a Dulcey chocolate bean then place back in the oven for 1 minute to melt, then
remove from oven and leave to cool
Next take some hazelnuts and chop and roast in the over again at 180° this time for around 4-6 mins till golden brown then remove from oven and leave to cool.
After that take your Dulce de leche and slightly warm in the microwave then place into a piping bag.
7. Finally drizzle the Dulce de leche over each cookie and sprinkle with hazelnuts and finish with gold leaf and a sprinkle of salt!

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.