1/2 kg of sweet potatoes
3 to 4 tablespoons of finely chopped onion
salt and pepper to taste
1 tablespoon of all-purpose flour
2 tablespoons of butter or margarine in small pieces
1/4 cup of milk
1/4 cup of beef broth
1 tablespoon of finely chopped green scallion
1/2 kg of sweet potatoes
3 to 4 tablespoons of finely chopped onion
salt and pepper to taste
1 tablespoon of all-purpose flour
2 tablespoons of butter or margarine in small pieces
1/4 cup of milk
1/4 cup of beef broth
1 tablespoon of finely chopped green scallion
Roast the sweet potatoes for 10 minutes, until they remain firm
Peel and cut them into thin rounds
Grease a square refractory baking dish with butter and layer in half of the potato slices
Sprinkle with half of the chopped onion, salt and pepper to taste, half of the flour, half of the butter or margarine, and all of the green scallion
Layer the remaining potato slices, and sprinkle with the remaining onion, salt and pepper, flour, and butter
On top, mix the milk with beef broth and pour into the baking dish
Bake in a moderate oven (170°) for about 40 minutes, until the sweet potatoes are well-cooked, adding more beef broth or milk if it becomes too dry.
