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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



  1. Put anise, oil and sugar in saucepan and bring to boil, then stir in flour and bring to dough consistency. Allow to chill.
  2. Spread dough with rolling pin over smoother surface. Cut out circular pieces, add a spoonful of sweet potato preserve and fold dough over. Cook in oven at high temperature; and when finished and cold sprinkle with powdered sugar.

Preparation of sweet potato preserve:

Boil 1 ½ kg. white sweet potatoes. Poke with a fine needle to determine if sufficiently cooked. Remove from heat and allow to chill. Next peel and weigh sweet potatoes, then mash with a fork while adding sugar in amount equal to weight of sweet potatoes. Pour sweet potatoes with sugar into stainless steel saucepan. Place on low heat and stir with wood spoon for a half-hour, until mixture forms into a preserve. Just before removing from heat add cinnamon stick and zest of 1 lemon.