Sweet Potato Christmas Biscuits

1. Peel the sweet potatoes and boil them until soft.
2. Drain, then mash the sweet potatoes and mix in 2 cups (400 g) of sugar.
3. Cook on low heat until the mixture thickens, stirring occasionally.
4. Add the almond meal, the remaining 1 cup (200 g) of sugar, 2 whole eggs, and 4 egg yolks and mix well.
5. Then add the finely chopped candied orange peel, cornmeal, and all-purpose flour.
6. Continue cooking on low heat, stirring continuously, until the mixture thickens.
7. Once done, let it cool completely, then cover the mixture with plastic wrap and refrigerate overnight.
8. The next day, preheat the oven to 430°F (220°C).
9. Dust a surface with flour and shape the dough into small round or oval biscuits.
10. Place the biscuits on a greased baking tray lined with parchment paper.
11. Beat one egg yolk and brush it over the biscuits.
12. Then, mix two egg yolks thoroughly and brush this over the tops of the biscuits for extra shine.
13. Bake in the oven for about 20 minutes, but check frequently as baking times may vary depending on the oven.
14. Once done, let the biscuits cool completely on the baking sheet.

Recipe & Photo Credit: Daring Gourmet