1 Kg. Sweet potato boiled or baked
1 Kg. sugar
1 tablespoon of cinnamon
Grated rind of one lemon.
1 glass of sugar
1 glass of aguardiente (50º)
1 and a ½ glasses of oil
1/2 pork lard or butter and aproximately 1 Kg of flour.
For the filling, in a panl and with the aid of a wooden spatula, mix on a low heat the peeled mashed sweet potato, sugar, cinnamon and grated lemon peel. It should be cooked for approximately one hour minimum to achieve the correct consistency of syrup. For the pastry, always in a non stick pan, melt over a low heat the fat, oil and the aguardiente with the sugar, Stir constantly with a wooden spoon
Before reaching boiling point, with great care, add the flour gradually, constantly stirring so no lumps are formed. The pastry will be ready when it no longer sticks to the pan. Once removing the pastry from the pan leave it near a warm place to be able to work the dough with more elasticity. With the help of a rolling pin, roll out the pastry thinly and cut out 6 cm circles, fill half the circle with some of the filling, fold over, seal and brush with beaten egg and then sprinkle over sugar and cinnamon.
Bake half an hour at a temperature of 170º until golden.