• Ingredients

  • 1 egg 

    4 tablespoons unsalted margarine 

    1 cup mashed sweet potato   

    1 tablespoon baking powder   

    1/4 cup skimmed milk 

    2 tablespoons powdered sweetener for culinary use 

    2 cups flour

  • Filling

  • 1 medium pineapple

    1/2 cup powdered sweetener for culinary use

    1 teaspoon corn starch

    1 cup grated coconut

    Cinnamon powder to taste

Sweet potato and pineapple pasty

Preparation

For the pastry, lightly beat the egg with a fork and set aside 1 tbsp. Place the rest of the egg in a bowl and add the margarine, sweet potato, yeast dissolved in milk and sweetener. Gradually add the flour until the dough is firm and does not glue to your hands.

Leave it to rest for about 20 minutes. For the filling, peel the pineapple and grate it coarsely. Let it drain. Place the fruit in a saucepan with the sweetener and starch and cook for 15 minutes, stirring occasionally. Add the coconut and leave for another 5 minutes. Allow to cool.  

Roll out the pastry thinly on a floured table and cut into slices. Place a bit of the filling on each slice and close the pasty squeezing the edges together well. Place them on a baking tray greased with margarine and brush with the egg that was set aside. Bake in a medium preheated oven (180º) for about 30 minutes.

Sprinkle with cinnamon and serve.