“PANELLETS” (sweet potato balls made with coconut, pine nuts, or almonds)
Thanksgiving is coming, and I’m bringing you a dessert that, because of its ingredients, could easily be enjoyed on that day!
Its base is sweet potato, it has ground almonds, and it’s very autumnal.
In Spain, we eat it on All Saints’ Day, November 1st.
I used to make them with my grandmother ever since I was little, and now that she’s gone 🙏🏻, my mom and I keep the tradition alive ❤️.
Super easy to make, both in terms of process and time!
The classic ones are made with pine nuts, but in recent years more varieties have appeared. My favorites? The coconut ones!!
You can also make them with chocolate, coffee, or even covered in pistachio — which is so trendy right now!
Shall we get started??
“PANELLETS” (sweet potato balls made with coconut, pine nuts, or almonds)
Thanksgiving is coming, and I’m bringing you a dessert that, because of its ingredients, could easily be enjoyed on that day!
Its base is sweet potato, it has ground almonds, and it’s very autumnal.
In Spain, we eat it on All Saints’ Day, November 1st.
I used to make them with my grandmother ever since I was little, and now that she’s gone 🙏🏻, my mom and I keep the tradition alive ❤️.
Super easy to make, both in terms of process and time!
The classic ones are made with pine nuts, but in recent years more varieties have appeared. My favorites? The coconut ones!!
You can also make them with chocolate, coffee, or even covered in pistachio — which is so trendy right now!
Shall we get started??
Open in Cookpad AppSteps
- 1
Roast the sweet potatoes.
Wash them (leave the skin on) and place them on a baking tray lined with parchment paper to protect it (they release a lot of sugar).
- 2
Once cooled, peel and weigh them. Put them in a bowl and mash them well with a fork.
- 3
Next, weigh the ground almonds and mix them with the mashed sweet potato. Combine using a fork or your hands.
- 4
Weigh the sugar and add it to the mixture. Mix everything together thoroughly.
- 5
Grate the lemon (after washing it well) and add the zest to the mixture. You can finish mixing with your hands — it’s easier that way! Sprinkle a little flour on your hands to prevent sticking.
- 6
Divide the dough depending on how you want to flavor your panellets. In this case, we’ll make three kinds: coconut, pine nut, and almond. Separate the dough into three equal parts.
- 7
COCONUT PANELLETS: Mix one part of the dough with grated coconut (add the amount by eye). Shape into small balls with your hands.
- 8
Roll each ball in grated coconut so they’re completely coated — they’ll stick easily.
- 9
PINE NUT PANELLETS: Separate one egg, place the white in a small bowl and the pine nuts on a plate. Dip each ball first in the egg white, then roll it in the pine nuts.
- 10
Press gently so the pine nuts stick well.
- 11
ALMOND PANELLETS: Do the same as with the pine nuts, but use sliced almonds instead. Dip each ball in the egg white and then roll it in the sliced almonds.
- 12
BAKING: Once all the panellets are on the baking tray, brush them with the leftover egg yolk (I needed one more to brush them all with egg yolk). For the coconut ones, just drizzle a little yolk on top.
- 13
Preheat the oven to about 390°F (200°C) with heat on top and bottom. Bake for about 10 minutes, keeping an eye on them, every oven is different and they brown quickly!
- 14
When they’re golden brown, they’re ready!
- 15
Enjoy your delicious “panellets”!!
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