Sweet potato panellets
Panellets de boniato
Contains allergens
- Author
- Equipo Cocinoa
- Preparation time
- 4 hr
- Servings
- 10
Summary
A medium-difficulty recipe for 10 servings. It takes about 4 hours to make. Each serving has about 365 kcal. It is vegetarian, gluten-free and dairy-free.
Panellets made from a soft dough of roasted sweet potato and almond flour, rolled in pine nuts, almonds, coconut or hazelnuts. Moister and less sweet than the pastry-shop kind, and the most homely version of the Catalan Castanyada.
Ingredients
- 175 g Sugar (fine white)
- 1 teaspoon Lemon Zest
- 45 g Desiccated Coconut (finely grated, for the coconut panellets)
- 45 g flaked almonds (crumbled by hand, for the almond panellets)
- 1 u Egg White (for coating)
- 40 g Hazlenuts (toasted, skinned and finely chopped)
- 1 tablespoon Cocoa Powder (unsweetened, for the cocoa and hazelnut panellets)
- 70 g Pine Nuts (for the pine nut panellets)
- 250 g Sweet Potatoes (one small one, for about 150 g of roasted flesh)
- 250 g Almond Flour (raw, from blanched almonds)
- 1 u Egg yolk (for glazing)
Instructions
Preheat the oven to 190 °C. Prick the sweet potato with a fork and roast it whole, in its skin, on a tray until it is very soft and starts to ooze syrup. Roasted, it loses water and the dough ends up firmer than with boiled sweet potato.
50 min
Split it open, scoop out the flesh with a spoon, weigh out 150 g and mash it with a fork into a smooth purée with no strings or lumps. Let it cool completely.
20 min
Mix the purée with the sugar and lemon zest. Add the almond flour little by little, kneading with your hands, until you have a firm dough that does not stick; if it is still sticky, add a little more almond flour.
10 min
Wrap the dough in cling film and leave it to rest in the fridge for at least two hours, overnight if you can.
2 hr
Preheat the oven to 200 °C and line a tray with baking paper. Divide the dough into four equal parts and lightly beat the egg white in a shallow bowl. With slightly damp hands, roll two of the portions into balls of about 20 g, dip them in the egg white and roll them in the pine nuts or the flaked almonds, pressing so they are well covered.
15 min
Knead the third portion with half the coconut, shape it into small pyramids and roll them in the rest of the coconut, without egg white. Knead the last portion with the cocoa, roll it into balls, dip them in the egg white and coat them in the chopped hazelnuts.
10 min
Put the panellets on the tray, brush the pine nut and almond ones with the beaten yolk and bake on the middle shelf until golden, keeping an eye on the pine nuts and coconut so they do not burn.
12 min
Let them cool completely on the tray before moving them: the sweet potato dough is softer and falls apart while hot.
30 min
Notes
Makes about 28 panellets of 20 g, seven of each kind. Roasting the sweet potato rather than boiling it is the secret: it loses water in the oven and its sweetness concentrates, so the dough needs less sugar and less almond to hold its shape. Weigh the flesh once it is cold, because a watery sweet potato makes a dough that sticks and cracks in the oven; if that happens, add almond flour a spoonful at a time until it comes away from your hands. Orange-fleshed sweet potatoes make sweeter, golden panellets; white-fleshed ones, milder ones. Other ways to finish them: with a glacé cherry on top, a small cube of quince paste inside, or scented with cinnamon and orange zest instead of lemon. Tip: to make the pine nuts stick well, toss them with a little egg white in a bowl first and roll the balls through them. They keep for five days in a tightly closed tin; the raw dough keeps for two days in the fridge, wrapped in cling film.
More information
Nutrition facts365 kcal per serving
Nutrition facts
- Protein9 %9 g
- Carbs33 %32 g
- Fat58 %25 g
The percentage shows how much of the calories each macronutrient provides.
| Nutrient | Per serving | Per 100 g |
|---|---|---|
| Calories | 365 kcal | 397 kcal |
| Protein | 9 g | 9.8 g |
| Carbs | 32 g | 34.8 g |
| Fat | 25 g | 27.2 g |
One serving is about 92 g of raw ingredients; values per 100 g are based on that weight.
Estimated from the ingredient list · Values may vary depending on cooking method and product brand.
Guide indicatorsDifficulty, quality and data reliability
Guide indicators
- Estimated difficulty76/100
- Recipe completeness65/100
- Nutrition reliability
- High
Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.
StorageKeeps 5 days in the fridge
Frequently asked questions
- How long does Sweet potato panellets take to make?
- It takes about 4 hours in total.
- Which allergens does Sweet potato panellets contain?
- It contains tree nuts and eggs. Always check the labels of the products you use.
- How long does Sweet potato panellets keep in the fridge?
- Up to 5 days in the fridge, in a closed container.
- How many calories does Sweet potato panellets have?
- About 365 kcal per serving, with 9 g of protein, 32 g of carbohydrates and 25 g of fat. This is an estimate worked out from its ingredients.
- Which diets is this recipe suitable for?
- It is vegetarian, gluten-free and dairy-free.
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