Sweet potato panellets with cinnamon

This panellets recipe is one of the most traditional at this time of year. It is a pastry preparation of Catalan, Balearic and Valencian origin and they were made to celebrate All Saints' Day on November 1st. You're going to make homemade panellets because with this easy recipe they'll turn out delicious!

However, it is a sweet that is so tasty and so simple to prepare that nowadays it's easy to find them in autumn in traditional bakeries across Spain.

There are many variations but today I've decided to prepare one of the most traditional that is made with a sweet potato base and of course with almond, which is a staple ingredient in this tasty sweet. And attention celiacs! Because it is a sweet that does not contain gluten.

The Kitchen Aid baking tray

Ingredients

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

Pallarés kitchen knife

Preparation

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

Remove and let cool. When it has cooled, dry well with absorbent paper to remove any water that may be present. This is important to prevent them from losing their shape later.

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

We add the cinnamon and the ground almond and mix with a Le Creuset spatula until we have a moldable dough.

Form balls of about 25 g and coat them in pine nuts. Place them on a Kitchen Aid baking tray on which you will have placed a sheet of baking paper

With the help of 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