The sweet potato and almond trouts are a typical sweet and one of the most popular in the Christmas season in the Canary Islands. The recipe is very simple to elaborate, since the Canarian Batata trout reminds the empanadillas in a sweet version. They can be stuffed with angel, pumpkin or, as in this recipe, sweet potato. Follow the step by step I share with recipes and get these delicious Christmas trout.
| 🚻 10 Diners | 🕘 1H 30m | 🍵 Post | 🤯 Diverse Disturbance |
| Ingredients to make Canarian sweet potato trout: |
| 10 wafer dough of empanadillas 1 large orange sweet potato |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make Canarian sweet potato trout:
1. Cook the sweet potato or sweet potato in salt water until it is soft.
2. While the sweet potato is stocked soak the raisins for 15-20 minutes. Then drain them and reserve.
3. When the sweet potato is cooked péda and crushes with a fork or a pisapurés. In a bowl mix the sweet potato with ground almond, raisins, sugar, cinnamon and lemon zest.
4. Place several tablespoons of Christmas trout in the center of each wafer of dough and carefully unite the edges and seal them with a fork.
5. Heat abundant amount of oil in a pan and fry the sweet potato trout on both sides until brown. For the healthiest option, cook them in the oven to 180 degrees for 40 minutes.
6. serves the fried sweet potato trout on a tray or plate sprinkled with more brown sugar or icing sugar. I assure you that there will be no Canarian trout of almonds and sweet potato on the dish where you serve them! Not to miss any of my vegan creations, enter my blog target = _blank relic = NOFOLWVEGSPIRION, and if you want to try other Christmas T´picos sweets Spaniards, don miss these homemade puff pastry step by step.
