Peel the pumpkin, cut it into bite-sized pieces, and heat it in a heat-resistant container in the microwave (600W) for 2 minutes. Crush it with a masher until smooth. If you use baked potatoes, heat them in the microwave (600W) for 40 seconds and crush them in the same way, except for the outer skin and hard parts.
Put unsalted butter in a bowl, smooth it with a rubber spatula, add sugar, and knead well.
Whole eggs will separate if you add them all at once, so add a small amount of whole eggs and mix further.
Add the coarsely heated (1) to (2) and mix thoroughly, then add the plain flour while shaking and mix as if cutting.
Take (3) in plastic wrap, roll it roughly, and let the dough rest in the refrigerator for at least 1 hour. In the middle, after about 30 minutes, take it out once and shape it into a stick with a diameter of about 4 cm.
Cut it into pieces of less than 1 cm thick with a knife and arrange it on parchment paper. Bake the preheated COSORI TurboBlaze™ 6.0L air fryer at 170°C for 12 minutes. (You can sprinkle the sweet potato cookies with black sesame seeds if you like before baking.) ）
