← Nouns Cooking · Spanish

Ingredients

• 200 g sweet potato (1 small)
• 250 g Ground almonds
• 200 g caster sugar
• 1 lemon, zest only
• 1 Eggs, separated
• 150 g Pine nuts

Method

1. Boil the sweet potato whole in its skin for 30–35 min, until completely soft. Peel and mash it smooth, then let it cool.
2. Mix the sweet potato, ground almonds, sugar and lemon zest into a firm, smooth paste with your hands. Wrap and chill for at least 2 hours, or overnight, so it is easy to shape.
3. Heat the oven to 200°C (400°F) and line a baking tray with baking paper. Lightly beat the egg white in one bowl and the yolk in another. Put the pine nuts in a third.
4. Roll the paste into walnut-sized balls. Dip each one in egg white, then roll it in pine nuts, pressing them on firmly. Set them on the tray.
5. Brush the pine nuts with the beaten yolk and bake for 10–12 min, until the nuts are golden. Cool completely on the tray before moving them.

Tips

• Contains tree nuts (almonds and pine nuts) and egg.
• For variety, roll some balls in cocoa, desiccated coconut or chopped almonds instead of pine nuts.

Sources

Written in our own words after cross-checking these recipes:

Directo al Paladar The Spanish Chef (Omar Allibhoy)