Peruvian Roast with Sweet Potato

Name: Peruvian Roast with Sweet Potato
Yield: 6
Ingredients: 1 liter of skim milk; 1 kilogram of sweet potato, peeled and cut into pieces; Salt to taste; 1 onion, finely chopped; 2 cloves of garlic, minced; 2 tablespoons of olive oil, plus a little more for greasing; 3 cups of shredded Peruvian roast meat; 1 can of corned beef; 1/2 cup of tomato sauce; 4 tablespoons of grated Parmesan cheese

1
1 liter of skim milk
2
1 kilogram of sweet potato, peeled and cut into pieces
3
Salt to taste
4
1 onion, finely chopped
5
2 cloves of garlic, minced
6
2 tablespoons of olive oil, plus a little more for greasing
7
3 cups of shredded Peruvian roast meat
8
1 can of corned beef
9
1/2 cup of tomato sauce
10
4 tablespoons of grated Parmesan cheese

Ingredients

1
1 liter of skim milk
2
1 kilogram of sweet potato, peeled and cut into pieces
3
Salt to taste
4
1 onion, finely chopped
5
2 cloves of garlic, minced
6
2 tablespoons of olive oil, plus a little more for greasing
7
3 cups of shredded Peruvian roast meat
8
1 can of corned beef
9
1/2 cup of tomato sauce
10
4 tablespoons of grated Parmesan cheese

Directions

1
Cook the sweet potato in the milk with a pinch of salt until it's well mashed
2
Reserve the remaining milk and press the cooked sweet potato through a ricer
3
In another pan, heat the olive oil and sauté the onion and garlic
4
Brown the shredded Peruvian roast meat for 1 minute, then add the corned beef, tomato sauce, and reserved milk
5
Season with salt if needed
6
Cook for 15 minutes, stirring occasionally, until the sauce thickens
7
Grease a baking dish with olive oil and spread the browned Peruvian roast mixture
8
Cover everything with the mashed sweet potato and sprinkle with grated Parmesan cheese
9
Place in a preheated oven for 20 minutes or until golden brown
10
Serve immediately.