A healthier version of the classic Catalan Panellets
Mash the sweet potato with a fork.
Whisk the two eggs. Add almond flour and mashed sweet potato. Mix well until combine. Leave to rest in the fridge over night.
Make little balls (15-20 grams).
In another bowl, mix an egg with your desired cover. and roll in the pinenuts, flaked almonds or shredded coconut.
Bake at 220ºC for 10 minutes or until golden.