Delicious panellets also known as sweets of all saints within Catalan cuisine.
Learn more about Elisa López
Ingredients12 portions
Preparation
Put the sweet potato in a pan with water for 20 minutes over low heat.
Remove and let cool. Peel the sweet potato and crush it in a bowl until it mashes.
Add the sugar and the zest of the lemon peel. Mix until making a paste to mold by hand.
To dry the pasta, add the yolk and stir. Add the ground almonds and incorporate all the ingredients.
Make the balls with the sweet potato dough (12-14), coat them with pine nuts and place them on a baking tray covered with waxed paper.
Bake at 180 ° C, for 15 minutes. Remove and serve on the plate.
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