Panallets Panellets Little Sweet Potato Bread
Delight your taste buds with **Panallets Panellets Little Sweet Potato Bread**, a traditional Spanish confection that's perfectly bite-sized and brimming with natural sweetness! These irresistible treats combine velvety mashed sweet potato, almond flour, and a hint of zesty lemon, creating a soft, nutty base for endless customization. Whether coated with toasted pine nuts, rolled in shredded coconut, or dusted with cocoa powder, each panellet is a charming, gluten-free indulgence with a golden, glossy finish from a delicate egg wash. Ready in under an hour, these easy-to-make morsels are a perfect addition to festive gatherings or an after-dinner dessert platter. Enjoy them as is or pair with coffee or tea for a truly delightful experience!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 250 grams Sweet potato (peeled and boiled)
- 250 grams Almond flour
- 150 grams Sugar
- 1 teaspoon Lemon zest
- 1 piece Egg yolk
- 100 grams Pine nuts
- 50 grams Optional toppings (e.g., shredded coconut, cocoa powder, or candied fruit)
- 1 piece Egg (for egg wash)
Directions
Step 1
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
Step 2
In a large mixing bowl, mash the boiled sweet potato until smooth and free of lumps.
Step 3
Add the almond flour, sugar, and lemon zest to the mashed sweet potato. Mix until a smooth, sticky dough forms.
Step 4
Divide the dough into small, bite-sized portions (about 20 pieces). Roll each portion into a round ball.
Step 5
If using pine nuts, press the nuts gently onto the surface of each ball to coat them evenly. For other toppings, dip or roll the dough balls in your chosen ingredients (e.g., shredded coconut or cocoa powder).
Step 6
In a small bowl, beat the egg for the egg wash. Using a pastry brush, lightly brush the tops of the dough balls with the egg wash to give them a golden finish when baked.
Step 7
Arrange the coated dough balls on the prepared baking sheet, leaving a small gap between each one.
Step 8
Bake in the preheated oven for 12-15 minutes, or until the tops are lightly golden and the pine nuts are toasted.
Step 9
Allow the panellets to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Step 10
Serve at room temperature and enjoy this sweet, nutty treat!
Nutrition Facts
| Serving size | (869g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3196.6 |
| Total Fat 219.5g | 0% |
| Saturated Fat 31.3g | 0% |
| Polyunsaturated Fat 34.1g | |
| Cholesterol 370.5mg | 0% |
| Sodium 149.9mg | 0% |
| Total Carbohydrate 269.3g | 0% |
| Dietary Fiber 41.6g | 0% |
| Total Sugars 179.4g | |
| Protein 81.6g | 0% |
| Vitamin D 59.2IU | 0% |
| Calcium 690.3mg | 0% |
| Iron 17.9mg | 0% |
| Potassium 1411.7mg | 0% |
Source of Calories