Sweet potato and almond cakes are a typical Christmas sweet from the Valencian Community, very easy to make at home. Discover the steps and ingredients with this recipe.
Christmas is a unique moment to enjoy unforgettable moments, and ultimately to enjoy the company of the people we love the most around a table full of delicious recipes and also many of the typical sweets that we can find during these days. In fact, the Christmas festivities stand out precisely for their great culinary richness, especially with regard to the most typical desserts and sweets.
They are tremendously popular, for example, the typical nougat, marzipan, sugared almonds and the roscoe de Reyes, which is traditionally eaten on Three Kings night and day. But depending on where we are in Spain, we can also enjoy certain typical desserts.
This is what happens, for example, with the classic panellets so characteristic of Catalonia, with the exquisite sweet potato trout so typical of the Canary Islands, or the classic Andalusia alfajores.
But this time we want to talk to you about the wonderful sweet potato and almond cakes, one of the most classic and typical sweets of the Valencian Community that are precisely made in many Levantine homes during these days. Do you dare to discover them with us and prepare them at home to surprise your guests? They’re delicious!
Recipe for sweet potato and almond cakes
Ingredients you need:
- 500 grams raw almonds (ground)
- 125 grams Of flour
- 250 grams of sugar
- the zest of a lemon
- 1 egg
Ingredients you need for the filling:
- 500 grams sweet potato
- Water (enough to cook the sweet potatoes)
- 500 grams of sugar
- The zest of a lemon
Preparation of the Christmas sweet potato and almond cupcakes:
First we are going to cook the sweet potatoes. To do this, peel them well and cut them into slices, put them in a saucepan and add water until it is above the sweet potatoes. Cook them over medium heat for a while, until they are tender. Finally make a puree with them.
Once the sweet potatoes are cooked and once we have pureed them, it is time to start with the filling: dissolve the sugar in a little water and add the sweet potato puree. Add the lemon zest and cook over low heat until the purée is creamy, stirring continuously to prevent the sweet potato cream from burning.
In another saucepan, boil the 500 gr. of filling sugar in a little water until dissolved. To this saucepan add the ground almonds, the flour and more lemon zest. Stir for a few minutes until you get dough that is as fine and compact as possible.
Flour the marble in your kitchen a little and when the dough is still hot, form somewhat flat circles with it. Fill us with the sweet potato paste and close each of the circles giving them the shape of a dumpling. Beat the egg well and paint the dumplings with it. Sprinkle sugar on top and bake at medium temperature until you see that they begin to brown. Ready!