John Myers
Ingredients for 1 servings:
- 400 g sweet potato(s) (mashed)
- 500 g sugar, brown or white
- 150 g almonds, ground, blanched
- 200 g honey
- 3 m.-sized eggs
- 50 g desiccated coconut
- 150 g corn flour or corn semolina
- 80 g wheat flour
- 1 m.-large organic orange(s), grated peel
- 1 m.-large organic lemon(s), grated peel
- 2 egg yolks for brushing
Instructions
Working time approx. 50 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 35 minutes
for approx. 40 pieces
Place the sweet potato mash with sugar and honey in a large saucepan and bring to a boil, stirring constantly. The mixture should reach 110°C. If you don’t have a thermometer, place a small amount on a small plate and drag a spoon through the mixture. If a stream forms that doesn’t immediately close, the mixture is ready to use. In Portuguese, this is called “ponto de estrada.” Remove the pan from the heat and quickly stir in the three eggs, one at a time. Combine the flours and desiccated coconut and add them, along with the grated citrus zest. Return the pan to the heat and cook, stirring constantly, until the mixture starts to pull away from the bottom of the pan. Always be careful not to burn it. Transfer the mixture to a baking sheet, spread it out, and let it cool. Preheat the oven to 230°C (top/bottom heat). By hand or with two spoons, form the dough into small oval dumplings, each weighing approximately 30g, and place them on a baking sheet lined with parchment paper. Moisten your hands or spoons with water periodically to prevent the dough from sticking. When the baking sheet is full, lightly press each dumpling into the center and brush with egg yolk. Bake for 10 to 15 minutes, until golden brown. Makes approximately 40 dumplings.
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