Ingredients:

• 250g flour
• 0,5 dl olive oil
• 1 orange (juice)
• salt to taste
• cinnamon powder q.s.
• 1,5 dl water
• 1kg sweet potato
• 300gr Suggar
• 1,5 dl water
• 3 egg yolks
• 50g almonds

Preparation:

Start by boiling the almonds and then peel them, dry them in the oven and chop the almonds.

Then wash the sweet potatoes, cook them whole, let them cool, remove the skin and mash them.

Boil the sugar and water for 3 minutes, remove and add the potato purée and bring to a low heat to boil for 5 minutes. Stir with a wooden spoon.

Remove, add the egg yolks and almonds and return to the heat to thicken. Remove and let cool.

Place the flour in a bowl, add the warm olive oil, orange juice, salt, cinnamon and gradually add water and knead well until you obtain a ball of elastic dough. Leave to rise for 1 hour.

Roll out the pastry dough, place mounds of sweets on top and cover them with the dough, as you do with rissoles.

After frying, sprinkle with sugar and cinnamon, let cool a little and serve.