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Small sweet potato Pastries

Ingredients for 4 people:

  • 1 drinking cup of sugar
  • 1 drinking cup of anise liquor
  • 1 ½ cup of oil
  • 1 kg. flour
  • sweet potato preserve
  • powdered sugar
  • 1 stick of cinnamon
  • zest of 1 lemon



Bring the grain alcohol, oil and sugar to a boil in a pot, then gradually add the flour until you reach a doughy consistency. Let it cool.

Take the dough and spread it out on a smooth surface with a rolling pin. Cut it into circles, add a spoonful of sweet potato jam and fold them over. Your oven should be pre-heated on high heat. Once they are done and have cooled off, sprinkle them with powdered sugar.

Preparation of sweet potato preserve:

Boil 1.5 kg of white sweet potatoes. Poke them with a thin knitting needle to make sure they are cooked through and take them off the fire. Once they are cool, peel them and weigh them. Mash them with a fork and add their weight in sugar. Pour the sugar and mashed sweet potatoes into a pot and stir them with a wooden spoon over low heat for half an hour until they acquire a jam-like consistency. Add the cinnamon stick and lemon zest shortly before turning off the heat.