Truchas de batata

Step 1: Boil the 1 ⅓ lb sweet potatoes in water for 15–20 minutes until very tender. Drain well and mash until smooth.

Step 2: Return the mash to the pan with the 3 ½ oz ground almonds, 4 oz sugar, 1 lemon, 1 tsp ground cinnamon and ½ tsp ground anise seed. Stir over a low heat for 8–10 minutes until it thickens into a paste that holds its shape on a spoon. Cool completely.

Step 3: Mix the 14 oz plain flour and 1 pinch salt, add the ¼ cup olive oil and ¾ cup warm water and knead for 5 minutes into a smooth, elastic dough. Cover and rest for 20 minutes.

Step 4: Roll the dough out thinly, about 2 mm, and cut 10 cm rounds. Put a heaped teaspoon of filling on each, fold into a half-moon and press the edges with a fork to seal tightly. A common mistake is leaving air or flour on the edge; it stops the seal and the filling leaks into the oil.

Step 5: Heat the 4 ¼ cups sunflower oil, for frying in a deep pan to 350°F. Fry the truchas 3–4 at a time for 2–3 minutes, turning once, until puffed and golden. Drain on kitchen paper.

Step 6: Toss with the 1 ¾ oz icing sugar or caster sugar while warm. They keep in a tin for several days.