The easiest way to make sweet potato pastisós
In Alicante’s gastronomy, winter flavors shine with comforting pastries. The region of Marina Baixa offers a beloved treat, the sweet potato pastisós, small morsels that pair perfectly with a hot infusion or as a light snack. This recipe is a tasty example of traditional Valencian cooking that blends simple ingredients into a satisfying bite.
The dish comes from the Marina Baixa cuisine and is featured on a gastronomic map of the Valencian Community prepared by the University of Alicante. It brings together 34 traditional recipes and updates them with current nutrition guidance from local experts. The project highlights how classic recipes can fit into modern dietary patterns while preserving regional heritage. [Citation: University of Alicante gastronomic map project]
Crafted in collaboration with the Carmencita Chair of Gastronomy Taste Studies and input from the Society’s Official College of Dietitians-Nutritionists, Codinucova, these pastisós reflect a multidisciplinary approach to food, health, and culture. The recipe credits nutrition professionals for guidance, including Zaragoza Seagull, Francisca Ripoll Alvado, Paula Ainara Hinke Navarro, among others. [Citation: Codinucova and regional experts]
The easiest way to make sweet potato pastisós
Though not inherently difficult, the preparation involves a few distinct steps. To keep the process approachable, the method is divided into two clear phases. This makes the activity enjoyable and accessible. The quantities described yield about 35 cakes, a practical amount for sharing with friends or family.
Sweet potato pastisós are best enjoyed warm and fresh, and the following steps outline a reliable method to achieve a tender filling encased in a delicate dough.
INFORMATION
Ingredients for sweet potato jam
1 kilogram white sweet potatoes
750 grams sugar
A pinch of cinnamon
Detaling the jam
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The first step is to boil the unpeeled sweet potatoes. After cooking, allow them to cool before peeling. Mash the flesh with a fork until it forms a smooth paste.
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Place the paste in a saucepan over low heat. Add sugar and cinnamon, stirring constantly to prevent sticking. Simmer for about half an hour, then set aside and let the mixture cool while other preparations are made.
Ingredients for dough
A glass of extra virgin olive oil
A glass of sweet anise
50 grams sugar
About 1 kilo flour or a suitable substitute
Preparing the dough
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Warm the anise and olive oil in a saucepan without letting it boil.
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Remove from heat and gradually mix in sugar and flour until a smooth, kneadable dough forms.
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Roll the dough between parchment paper to a round shape.
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Cut circles using a small cup or cookie cutter, trimming any excess dough.
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Place a tablespoon of sweet potato jam in the center of each circle.
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Fold the dough over the filling to form a small dumpling-like shape.
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Arrange the cakes on a lightly greased baking tray and bake in a preheated oven at 200 degrees Celsius for about 25 minutes.
Sweet potatoes are a filling choice that brings comfort to the palate and nourishment to the table. This dish showcases a practical approach to traditional pastries with a straightforward, approachable method.
Dietitian recommendations for enjoying these sweets
For lighter, lower-calorie desserts, reduce the sugar and opt for wholemeal flour in place of refined flour where possible. This substitution helps balance sweetness with fiber and nutrients, making the treats a bit easier on the waistline while preserving flavor and texture. [Citation: Dietitian guidance on baking substitutions]