Sweet potato and almond trout are a typical sweet and one of the most popular at Christmas time in the Canary Islands. The recipe is very simple to prepare, since the Canarian sweet potato trout is very reminiscent of the sweet version of empanadillas. They can be stuffed with angel hair, pumpkin or, as in this recipe, sweet potato. Follow the step by step that I share with this article and get these delicious Christmas trout.
Ingredients to make Canarian sweet potato trout:
- 10 wafers of dumpling dough
- 1 large orange sweet potato (about 400-500 grams)
- 3 tablespoons of raisins
- 1 teaspoon lemon zest
- ½ teaspoon cinnamon
- 50 grams of crushed almonds
- ⅓ cup brown sugar
How to make Canarian sweet potato trout:
- Cook the sweet potato or sweet potato in salted water until soft.
- While the sweet potato is cooking, soak the raisins for 15-20 minutes. Then drain them and reserve.
- When the sweet potato is cooked, peel it and mash it with a fork or a masher.
- In a bowl, mix the sweet potato with the ground almonds, raisins, sugar, cinnamon and lemon zest.
- Place several tablespoons of the Christmas trout filling in the center of each wafer dough and carefully fold the edges together and seal with a fork.
- Heat a large amount of oil in a frying pan and fry the sweet potato trouton both sides until golden brown.
- For the healthiest option, cook them in the oven at 180 degrees for 40 minutes.
- Serve the fried sweet potato trouton a platter or plate sprinkled with more brown sugar or icing sugar.
- I assure you that there will be no almond and sweet potato Canary trout left on the plate where you serve them!
