Although sweet potato truchas are a traditional Christmas treat in the Canary Islands, today marks a special and historic day for La Laguna due to the visit of a Pope to the city. We would like to share this traditional recipe so that both locals and visitors can enjoy one of the most representative flavours of our cuisine. This unique occasion invites us to celebrate and keep alive the customs of yesteryear, serving up delicious homemade sweet potato truchas.
Ingredients
For the filling:
500 g of cooked and drained sweet potato
150 g of ground almonds
100 g of sugar
Zest of 1 lemon
1 teaspoon of ground cinnamon
50 g of raisins (optional)
A splash of sweet anise or anise liqueur (optional)
For the dough:
500 g of flour
125 ml of mild olive oil
125 ml of white wine
A pinch of salt
For finishing:
Oil for frying
Sugar and cinnamon for sprinkling
Method
Prepare the filling: Mash the cooked sweet potato until it becomes a purée. Add the ground almonds, sugar, lemon zest, cinnamon, and raisins if using. Mix well and allow to cool.
Make the dough: Combine the oil with the wine and salt. Gradually add the flour until you form a smooth and pliable dough. Leave it to rest for about 30 minutes.
Form the truchas: Roll out the dough and cut circles of about 10-12 cm in diameter. Place a tablespoon of filling in the centre, fold it over to form a half-moon, and seal the edges well with a fork.
Fry: Heat plenty of oil and fry the truchas until golden brown on both sides. Allow them to drain on absorbent paper.
Finishing touches: While still warm, sprinkle with a mixture of sugar and cinnamon.
Alternatively, you can bake them at 180°C for about 20-25 minutes until golden. This method results in a lighter trucha while preserving the traditional Canarian flavour.
