Truchas de Bonaito (White Sweet Potato Pockets) is a traditional Spanish recipe (from the Canary Islands) for a classic dessert dish of pastry pockets stuffed with a sweet potato, blanched almond and lemon fillings. The full recipe is presented here and I hope you enjoy this classic Spanish version of: White Sweet Potato Pockets (Truchas de Bonaito)
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This is a classic dessert dish from the Canary Islands for a dough pocket filled with a white sweet potato and lemon zest stuffing. In many ways it's very similar to the Portuguese dish Azebias de Batata Doce
Ingredients:
1kg white sweet potatoes
750g sugar
100g blanched almonds, ground
freshly-grated zest of 1 lemon
generous pinch of ground cinnamon
3 tbsp lard
3 tbsp olive oil
500g plain flour
cold water to bind, if needed
oil for frying
icing sugar, to dust
Method:
Peel and chop the sweet potatoes. Bring a pan of lightly-salted water to a boil then add the sweet potatoes and boil until tender (about 20 minutes). Drain the sweet potatoes then mash in a bowl then work in the sugar, almonds, lemon zest and cinnamon with a fork until smooth. Set aside to cool until needed.
Place the flour in a bowl, form a well in the centre then add the lard and olive oil. Bring the mixture together as a dough by rubbing with your fingertips. Add a little cold water if needed, to form a dough. Turn this onto a lightly-floured work surface and use a rolling pin to roll very thinly. Cut out rounds of about 8cm in diameter and place 1 tbsp of the filling on half of the dough. Fold over to form a half-moon and crimp the edges tightly with the tines of a fork.
Heat oil in a deep frying pan and use to fry the truchas on both sides until golden brown and cooked through. Remove with a slotted spoon, dust with icing sugar and serve.
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