8 large sweet potatoes
1/2 kg of peeled and chopped carrots
1/4 cup of butter or margarine
1 cup of water
1 beef bouillon tablet
1/2 teaspoon of hot paprika
1/2 teaspoon of chopped fresh parsley
to taste salt
melted butter or margarine
8 large sweet potatoes
1/2 kg of peeled and chopped carrots
1/4 cup of butter or margarine
1 cup of water
1 beef bouillon tablet
1/2 teaspoon of hot paprika
1/2 teaspoon of chopped fresh parsley
to taste salt
melted butter or margarine
Cook the sweet potatoes with their skins until they're tender, but don't mash them
Peel and cut a lid on top of each one
Remove some of the pulp, brush the cavity with melted butter or margarine, and sprinkle with salt to taste
Cook the carrots with 1 cup of water and the beef bouillon tablet until they're tender: when they're ready, there should be no more liquid in the pot
Pulse them through a blender to form a purée and season with hot paprika and parsley
Divide the purée among the sweet potatoes and place them in a refrigerated mold
Bake them in moderate temperature (170°C) for 10 minutes or until they're warm and cozy
Dress with 8 portions.
