Panallets / Panellets - Little Sweet Potato Bread

Total Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 4 ounces sweet potatoes
• 1 large egg
• 2 cups ground almonds
• 1 cup caster superfine sugar, plus extra for sprinkling
• 1 small lemon rind, finely grated
• 1 1/2 teaspoons vanilla essence
• 4 tablespoons pine nuts
• 4 tablespoons pistachio nuts, chopped
• butter, for greasing

Recipe

• 1 dice the sweet potato, and cook it in a pan of boiling water for 15 minutes, or until soft. drain and leave to cool. preheat the oven to 400°f line one or two baking sheets with foil and grease well with butter.
• 2 put the cooled sweet potato in a food processor and process to make a smooth purée, then work in the egg yolk, ground almonds, sugar, lemon rind and vanilla essence to make a soft dough. transfer the dough to a bowl and chill for 30 minutes.
• 3 spoon walnut-sized balls of dough on to the foil, spacing them about 2,5cm/1 in apart, then flatten them out slightly.
• 4 lightly beat the egg and brush over the cakes. sprinkle half the cakes with pine nuts, slightly less than 1 tbsp esach, and half with pistachio nuts. sprinkle lightly with sugar and bake for 10 minutes, or until lightly browned. leave to cool on the foil, then lift off with a metal spatula.