Sweet Potato Panellets (A Catalan treat)
These Catalan confections are a beloved autumn treat made with sweet potato, ground almonds, and sugar. Panellets are shaped into small balls and traditionally coated with pine nuts before baking to golden perfection.
Every fall in Catalonia, baker shop windows fill with golden, jewel-like sweets that signal the beginning of La Castanyada, the traditional All Saints’ Day feast. Among the chestnuts and sweet wine, panellets are the stars. The small, delicate sweets have been made for centuries, traditionally as an offering to honour the dead. However, today they’re an unbeatable excuse to gather families in the kitchen.
Traditional vs. Sweet Potato Panellets
Panellets have been part of Catalan (Spain) tradition since the 18th century, closely tied to La Castanyada, the cozy fall celebration held on All Saints’ Day (1st of November). Traditionally made from marzipan (a mix of ground almonds, sugar, and egg), panellets are rolled into small balls and coated with pine nuts before baking. Over time, home cooks began adding sweet potato or yams to the dough, creating a softer texture and a naturally sweet flavour; a delicious evolution of this beloved Catalan classic. This version of panellets makes it easier for the toppings to stick, perfect for little helpers, and the extra nutrients from the sweet potato are a lovely bonus!
Fun for the Whole Family
Making panellets is an excellent activity to share with kids in the kitchen. The dough is soft, pliable, and forgiving, perfect for little hands to roll into balls without worrying about overworking it. Children love the tactile experience of shaping and moving the sweets in different toppings, watching pine nuts, coconut flakes, or sliced almonds stick to the surface like edible decorations. The pride on a child’s face when they present a plate of panellets they’ve made themselves is priceless.
The Different Shapes and Toppings
One of the joys of making panellets is creating a gorgeous selection from a single plain dough. The most traditional version is rolled in pine nuts and shaped into small rounds with a nutty golden finish. But the coconut-coated panellets are a big favourite with children. You may also roll them in chopped almonds or add cacao powder, rolling them into balls, pyramids, logs, or flattened disks. All the varieties bake for roughly the same amount of time; however, it’s a good idea to monitor the coconut ones carefully because they can burn easily. This enables you to pack one baking sheet with several styles so that everyone can be content with one batch of dough.
Sweet Potato Panellets
Ingredients
- 1 sweet potato about 100g
- 150 g almond flour
- 150 g white sugar
- 1 lemon zest
Toppings
- 3 egg yolk
- 250 g pine nuts
- 100 g shredded coconut unsweeten
- 180 g slivered almonds
Instructions
- Place the sweet potato in a pot of boiling water and cook for 25-30 minutes until completely tender when pierced with a fork. Then peel and mash with a fork until completely smooth with no lumps remaining.
- In a large mixing bowl, combine the mashed sweet potato, almond flour, lemon zest, and sugar. Mix until a smooth, pliable dough forms. If the mixture feels too sticky to handle, add more ground almonds; if it's too dry or crumbly, add a teaspoon of water until it comes together. The dough should be soft but easy to roll into balls without sticking to your hands.
- Wrap the dough in plastic wrap and let refrigerate for a few hours.
- Pinch off small portions of dough (about a tablespoon each) and roll them between your palms into smooth balls, roughly the size of a walnut.
- Lightly beat the egg yolks in a small bowl. Roll each ball in the beaten egg, coating it completely, then roll in your chosen topping, pressing gently so the coating adheres well.
- Preheat your oven to 180°C (375°F). Line a baking sheet with parchment paper or a silicone mat and arrange the coated panellets. If desired, brush the tops lightly with any remaining beaten egg for extra shine.
- Place in the preheated oven and bake for 10-12 minutes, until the toppings are golden brown and the panellets are set. Watch the coconut ones carefully after 10 minutes, as they can burn quickly. The pine nut and almond versions may need the full 15 minutes to achieve a lovely golden colour.
- Remove from the oven and allow to cool on the baking sheet for 5 minutes.
Video
Notes
Nutrition
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These panellets are delicious! I love the crunchy exteriors paired with the sweet filling.
It’s all about contrasts, isn’t it?
These are so charming and unique! I’m excited to try them as a sweet twist for our fall snack board.
Great idea, a fall snack board! Love this!
I was so intrigued to try these, and I love them even more than expected. Buttery pine nuts go so well here. perfect little fall treats!
You can also make them with almond or shredded coconut. I hope you give it a try!
These are a unique and delicious snack. I will be making them again.
Glad you liked them!
These sweet potato panellets are the perfect little treat. They are so easy to make.
They are! Super fun to make with the kids!