1/2 cup of butter or margarine
1 1/2 kg of peeled and sliced sweet potatoes
1 1/4 teaspoons of salt
black pepper to taste
1/2 cup of butter or margarine
1 1/2 kg of peeled and sliced sweet potatoes
1 1/4 teaspoons of salt
black pepper to taste
Preheat the oven to 250°F (slow)
Grease a refractory mold with 4 tablespoons of margarine
Sprinkle the sweet potatoes with salt and black pepper
Place one-third of the sweet potatoes in the mold and spread with butter pieces
Stack the rest of the sweet potatoes in layers, always alternating with butter
Top with a weight to press down and bake for 50 minutes
Remove the weight, which can be a refractory mold filled with rice, for example
Let it brown for 10 minutes
Invert on a plate and serve immediately
Serves 6-8 portions.
