Sweet potato panellets with cinnamon

This panellets recipe is one of the most traditional of the season. It is a pastry preparation of Catalan, Balearic and Valencian origin and they were made to celebrate All Saints' Day on the first of November. You are going to make homemade panellets because with this easy recipe they will be delicious!

However, it is a sweet that is so delicious and so easy to prepare that nowadays it is easy to find them in autumn in traditional bakeries throughout Spain.

There are many variations, but today I decided to prepare one of the most traditional ones, which is made with a sweet potato base and of course with almonds, which are a permanent ingredient in this delicious dessert. And beware, celiacs! Because it is a dessert that does not contain gluten.

The Kitchen Aid baking tray

Ingredients

• 150 g cooked sweet potato
• 150 g of sugar
• 1/2 teaspoon ground cinnamon
• 150 g of pine nuts
• 170 g of ground almonds
• 1 large egg yolk
• 1 whole egg
• Grated lemon peel
• A pinch of ground cinnamon
• Water

Pallarés kitchen knife

Preparation

Cook the unpeeled sweet potato in a saucepan with water over low heat until tender (about 20 minutes).

Remove and allow to cool. Once cooled, dry thoroughly with absorbent paper to remove any water. This is important to prevent them from losing their shape later.

Using a Pallarés kitchen knife , peel the sweet potato, weigh 150 g and mash it on a plate until you have a smooth puree. Add the sugar, egg yolk and lemon zest. and mix with a fork until you have a smooth dough.

Add the cinnamon and ground almonds and mix with a Le Creuset spatula until you have a moldable dough.

Form balls of about 25 g and coat them in pine nuts. Place them on a Kitchen Aid baking tray lined with baking paper.

Using a brush, brush the panellets with beaten egg and bake for about 15 minutes at 180 degrees.

A Le Creuset spatula and the Kitchen Aid baking tray