Panallets / Panellets - Little Sweet Potato Bread

1. 1

   Dice the sweet potato, and cook it in a pan of boiling water for 15 minutes, or until soft.

2. 2

   Drain and leave to cool.

3. 3

   Preheat the oven to 400F Line one or two baking sheets with foil and grease well with butter.

4. 4

   Put the cooled sweet potato in a food processor and process to make a smooth puree, then work in the egg yolk, ground almonds, sugar, lemon rind and vanilla essence to make a soft dough.

5. 5

   Transfer the dough to a bowl and chill for 30 minutes.

6. 6

   Spoon walnut-sized balls of dough on to the foil, spacing them about 2,5cm/1 in apart, then flatten them out slightly.

7. 7

   Lightly beat the egg white and brush over the cakes.

8. 8

   Sprinkle half the cakes with pine nuts, slightly less than 1 tbsp esach, and half with pistachio nuts.

9. 9

   Sprinkle lightly with sugar and bake for 10 minutes, or until lightly browned.

10. 10

    Leave to cool on the foil, then lift off with a metal spatula.

* Per serving · 4 servings · Values may vary.

No additional tips available.