1 packet of frozen pastry shells
500 g of sweet potatoes
250 g of peeled, ground almonds
1 cup of sugar
Aniseed liqueur ground aniseed
Ground cinnamon
Lemon rind

Mix the boiled, caramelised sweet potato with the ground almonds, lemon rind, sugar, a splash of aniseed liqueur, a tablespoon of aniseed and another of cinnamon. Place a little of the stuffing in the centre of each pastry shell and double over with the help of a fork. Fry the pastries, drain and sprinkle with sugar.