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Panallets - Panellets - Little Sweet Potato Bread

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)19.4243
Energy (kCal)4412.3939
Carbohydrates (g)32.9626
Total fats (g)477.8679
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Dice the sweet potato, and cook it in a pan of boiling water for 15 minutes, or until soft. Drain and leave to cool. Preheat the oven to 400°F Line one or two baking sheets with foil and grease well with butter. | 2. Put the cooled sweet potato in a food processor and process to make a smooth purée, then work in the egg yolk, ground almonds, sugar, lemon rind and vanilla essence to make a soft dough. Transfer the dough to a bowl and chill for 30 minutes. | 3. Spoon walnut-sized balls of dough on to the foil, spacing them about 2,5cm/1 in apart, then flatten them out slightly. | 4. Lightly beat the egg white and brush over the cakes. Sprinkle half the cakes with pine nuts, slightly less than 1 tbsp esach, and half with pistachio nuts. Sprinkle lightly with sugar and bake for 10 minutes, or until lightly browned. Leave to cool on the foil, then lift off with a metal spatula. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 4 ounces sweet 87.3164 19.8333 2.3247 0.1021
    egg 1 71.5 0.36 6.28 4.755
    almond 2 cups ground 3854.24 0.0 0.0 436.0
    caster superfine sugar 1 cup - - - -
    lemon 1 grated rind - - - -
    vanilla essence 1 1/2 1/2 - - - -
    pine nut 4 tablespoons 227.1375 4.4145 4.6204 23.0749
    pistachio nut 4 tablespoons chopped 172.2 8.3548 6.1992 13.9359
    butter - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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