Preparation

From Torres & Ribelles we want to offer our recipe readers plenty of them and the tastier, the better. Hence, today we bring a recipe which will remind us of good old day's smells, that so special smell when our grandparents used to make sweets.

We are talking about Sweet Potato Tarts with a little anise, and this very last ingredient is the one that will remind us of that so special smell. Besides, it will provide us with all sweet potatoes benefits (keep sugar level stable in blood, C vitamin contribution...), whichi are rich in complex carbohydrates.

Elaboration

To start elaboration our Sweet Potato Tarts, the first thing to do is prepare the filling, as to say, a nice sugary sweet potato purée.

To do that, we peel the sweet potato, we chop it similar sizes and we let it boil in a generous amount of water pot. Once it is tender, we drain it, we add the sugar, we mix it very well and we let it cool before using the filling.

The next step is preparing the dough. For that, we take a mixing bowl a we pour Betis olive oil, anise, white wine and sugar on it. When everything is in the pot, we beat it with a metallic rod to get it mixed and we start adding flour little by little with a soup spoon, which will make the dough thicken. To finish brining together the ingredients, a clean surface will be needed, where we will finish kneading the dough we have got from pouring the flour.

After bringing together the dough ingredients, we take a rolling pin and we stretch the dough, preferably on grease-proof paper to withdraw it more easily. We cut in 10cm diameter circles, we place in the middle of each one a spoon of the filling we have previously prepared (sweet potato purée) and we join the edges, shaping it to keep the filling on the inside.

The last step before putting our Sweet Potato Tarts in the oven is placing the Sweet Potato Tarts and anise on a baking tray, covered with grease-proof paper, beat the egg and brush it on the tarts.

Finally, we sprinkle with sugar the tarts and we cook it in the oven (previously heated) at 180º for 15 minutes approximately. After this time, or if we notice they are golden enough, we take remove it from the oven and we let it cool before serving.

Note: This dessert is planned for 18-20 tarts approximately.