Try to remember to put an entire ball of garlic and a drizzle of olive oil in some aluminium foil in the oven the evening before this recipe (to save energy! I bake our own bread and so often I need the oven, for the dinner and/or for the bread) and leave it there until the moment of preparing the cookies.
Grate 1 kilo of sweet potato in the magimix for 4p. Mix the sweet potato with 1 table spoon of grinded cumine, 2 teaspoons of grinded coriander, 2 teaspoons of chilipepper, 100 grams of almond flour, 3 eggs, salt and pepper. Make the cookies (wet your hands with olive oil ) and put them on oiled baking paper (try to make equal cookies, and to have at least 2pp).
Bake the cookies in the oven at 180° for approx 40 mins. Turn halfway.
For the dressing mix the soft and peeled roasted garlic with 150 grams of tahini, juice of 1 lemon and 4-6 spoons of water. Add pepper and salt. Use the blender if necessary.
Serve the cookies with the tahini garlic sauce and some fresh green salad mixture.
PS smaller cookies can be served as appetizer.