Sweet Potato and Almond Buñuelos with Apricot and Bee Pollen Sauce

For the Buñuelos:

• 500 g/1 lb 2 oz sweet potatoes, baked in their skins and cooled

Buñuelos, or bunyols as they are known in Mallorca, are simple, deep-fried doughnuts traditionally associated with fiestas and religious festivals. They are extremely popular at Easter and are flavoured with almonds or pine nuts, honey, cinnamon, and orange blossom water, reflecting their Arabian roots. The sweet potatoes are best cooked the day before, to allow them to dry out a little overnig