Dough:
1 1/2 cups all-purpose flour
2 tablespoons cold water
2/3 cup vegetable oil
For the filling:
1 cup crystallized sugar
1 tablespoon ground cinnamon
1/4 cup all-purpose flour
1/8 teaspoon salt
125g candied sweet potatoes, finely chopped
2 tablespoons butter or margarine
1 egg yolk
Dough:
1 1/2 cups all-purpose flour
2 tablespoons cold water
2/3 cup vegetable oil
For the filling:
1 cup crystallized sugar
1 tablespoon ground cinnamon
1/4 cup all-purpose flour
1/8 teaspoon salt
125g candied sweet potatoes, finely chopped
2 tablespoons butter or margarine
1 egg yolk
Prepare the dough by sifting the flour into a medium bowl
Add the oil in small pieces and mix until it has a granulated consistency
Quickly, drizzle the water over the dough, 1 tablespoon at a time, mixing lightly with a fork
Shape the dough into a ball and flatten it
Place the dough between two sheets of parchment paper
Moisten the surface of the dough (to prevent the paper from sliding) and place the paper
Open the dough (in a circle approximately 27 cm in diameter, starting from the center)
Put it in the refrigerator between the two sheets of paper for 30 minutes
Preheat the oven
Make the filling by mixing the sugar, cinnamon, flour, and salt together; mix well
Peel the sweet potatoes and cut them into fine strips
Add the sweet potatoes to the sugar mixture and mix lightly
Remove the dough from the refrigerator and pull off the top sheet of paper
Invert the dough onto a tart mold
Carefully push the dough into the mold
Fill with the sweet potatoes, piling them in the middle
Cover with small pieces of butter
Bake for 45 minutes
Serve warm.
