Description
These sweet potato panellets are soft, chewy traditional-style treats made with sweet potato and ground almonds. They are naturally flavorful, lightly sweet, and perfect for festive occasions or an afternoon snack.
Ingredients
- 1 medium sweet potato
- 2 cups ground almonds
- 3/4 cup sugar
- 1 lemon, zested
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1/2 cup pine nuts
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C).
- Bake or boil the sweet potato until tender, then mash until smooth and allow to cool.
- In a bowl, combine the mashed sweet potato, ground almonds, sugar, lemon zest, egg yolk, and vanilla extract until a dough forms.
- Cover and refrigerate the dough for 30 minutes.
- Shape the dough into small balls and roll them in pine nuts, pressing gently so the nuts stick.
- Place the panellets on a lined baking tray.
- Bake for 12 to 15 minutes until lightly golden.
- Allow to cool completely before dusting with powdered sugar and serving.
Notes
- You can use chopped almonds, shredded coconut, or cocoa powder as alternative coatings.
- Chilling the dough makes shaping easier.
- Store in an airtight container for up to 5 days.
- These treats pair well with tea or coffee.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Bake
- Cuisine: Spanish
Nutrition
- Serving Size: 1 panellet
- Calories: 95 kcal
- Sugar: 5 g
- Sodium: 10 mg
- Fat: 6 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 5 mg
