1 pound of sweet potato, peeled and diced
1 liter of whole milk
Salt to taste
2 tablespoons of olive oil plus a little extra for greasing the form
1 large onion, diced
2 cloves of garlic, minced
500 grams of turkey breast, cut into thin strips
1/2 cup of tomato extract sauce
3 carrots, grated
1 tablespoon of chopped fresh parsley
1/4 cup of light mozzarella cheese, crumbled
2 tablespoons of grated Parmesan cheese
1 pound of sweet potato, peeled and diced
1 liter of whole milk
Salt to taste
2 tablespoons of olive oil plus a little extra for greasing the form
1 large onion, diced
2 cloves of garlic, minced
500 grams of turkey breast, cut into thin strips
1/2 cup of tomato extract sauce
3 carrots, grated
1 tablespoon of chopped fresh parsley
1/4 cup of light mozzarella cheese, crumbled
2 tablespoons of grated Parmesan cheese
In a pot, cook the sweet potato in milk until it becomes soft and most of the liquid is absorbed
Drain and reserve the remaining milk
Blend the cooked sweet potato into a puree
Season with salt to taste and reserve as well
In a pan, heat olive oil over medium heat to caramelize the onion and garlic
Add the turkey breast and cook for another minute, stirring constantly
Then add the reserved milk, a pinch of salt, and the tomato extract sauce
Cook for about 15 minutes
Pour everything into a greased baking dish
Spread the light mozzarella cheese cubes over the top and cover with the sweet potato puree
Sprinkle with Parmesan cheese and bake in a preheated oven at medium temperature for 20 minutes
Serve immediately.
