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1
Cook the sweet potato with the peel on so the flesh doesn't darken.
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2
When cooked, peel and mash with a fork. Set aside.
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3
Preheat over to 180u00b0C (approximately 356u00b0 F).
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4
With margarine, grease a rectangular pan, line with a sheet of parchment paper and grease again.
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5
Set aside.
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6
Heat a non-stick skillet. When hot, add the almonds and toast until slightly browned.
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7
Remove from heat and set aside 70 grams of the almonds.
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8
Leave the rest in the pan, adding sugar and cinnamon to taste.
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9
On a flat surface, place a lightly damp kitchen towel. Spread the almonds with the sugar and cinnamon on the towel.
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10
In a blender, grind the 70 grams of almonds into a flour.
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11
In a bowl or food processor place the mashed sweet potatoes, eggs and sugar.
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12
Beat well until fluffy.
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13
Add the almond flour, wheat flour, cinnamon powder and a pinch of fennel (optional).
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14
Mix on low speed until all the ingredients are well combined.
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15
Spread the dough on the prepared pan and bake for 15 minutes.
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16
After the pie is baked, remove from the oven, allow it to cool for 5 minutes and unmold onto the towel with the almonds.
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17
Wrap the pie in the towel and leave it inside the towel while it cools down.
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18
Once cool, remove the cloth carefully and transfer the pie to a pie plate or serving dish.
