We begin by preparing the filling, which is nothing more than a sweet potato puree. To do this, we peel the sweet potato, cut it into pieces of the same size and boil it in a saucepan with plenty of water until it is tender. Drain, add the sugar, mash with a fork while mixing and let cool before using for the filling.
We now turn to the preparation of the dough. In a deep bowl, pour the oil, anise, sweet white wine and sugar and beat with a metal whisk until integrated. Add the flour and mix, initially, with a spoon. The dough will become thick, so we will need to transfer it to a clean surface and knead until all the ingredients are well integrated.
Roll out the dough with a rolling pin between two sheets of parchment paper. Cut circles with a 10 cm diameter cookie cutter and place a teaspoon of sweet potato puree inside each one. We fold two opposite sides up, join and seal by pressing with our fingers while giving it a zigzag shape.
Place the sweet potato and anise cakes on a baking tray covered with parchment paper. We beat the egg and brush the cakes with it. Finally sprinkle with sugar all the cakes and cook in a preheated oven at 180 ÂșC for approximately 15 minutes or until they begin to acquire a golden hue. Remove from the oven and allow to warm before serving.