3 large sweet potatoes, peeled and sliced into thin rounds
1 envelope of vegetable broth
2 1/2 cups of milk
1 tablespoon of butter
Salt to taste
1 tablespoon of cornstarch
1 can of cream of milk
200g of shredded mozzarella cheese
Chopped fresh parsley and red pepper flakes to taste
3 large sweet potatoes, peeled and sliced into thin rounds
1 envelope of vegetable broth
2 1/2 cups of milk
1 tablespoon of butter
Salt to taste
1 tablespoon of cornstarch
1 can of cream of milk
200g of shredded mozzarella cheese
Chopped fresh parsley and red pepper flakes to taste
1
In a large saucepan, combine the sweet potatoes, vegetable broth dissolved in milk, and butter
Let it cook until the sweet potatoes are tender
2
Using a slotted spoon, remove the sweet potatoes and place them in a greased refrigerator dish
Reserve the saucepan with the remaining liquid
3
In the reserved saucepan, dissolve the cornstarch and mix with cream of milk, half of the mozzarella cheese, and heat over low while stirring until thickened
4
Pour the mixture over the sweet potatoes, sprinkle with the remaining mozzarella cheese, and place in a preheated oven at 220°C to gratinate
Sprinkle with chopped parsley and red pepper flakes.
