Cook the peeled and chopped sweet potato in boiling water then measure out 300g and allow to cool. Like I said, I'm using the leftovers for tomorrow – I'm terrible at measuring stuff in advance!
When it's cool, mash it up in a bowl and add the zest of one lemon. Mix it well.
Add your coconut palm sugar and honey to this bowl, mix well. I actually just used a potato masher then mixed everything with a fork instead of my hand blender and it worked great. (Less washing up - yay!)
Throw in the egg yolk and the almond flour. Mix it all together to get a nice dough.
Now it gets messy. I actually thought this would be a good point to get kids involved - if I had kids. But I don't, so I had to do it myself. Roll the dough into little balls about an inch or so big. Wet your hands with cold water first and it makes it much easier. Then roll them around in the pine nuts and place them on a baking sheet covered with greaseproof paper.
I did this until I ran out of pine nuts (about 12 balls) then I rolled the rest in almond pieces. (Pinenuts are expensive!!)
Brush the balls (Oh ha ha.) with egg white and bake them in a pre-heated oven at about 200 C for 20 minutes until the nuts start to brown.
LET THEM COOL before you take a bite out of them and burn your tongue. Like I did.