1 tablespoon of olive oil
1 finely chopped onion
Salt to taste
1 cup of chicken or vegetable broth
1 teaspoon of vanilla extract
6 medium-sized sweet potatoes, peeled and cut into 1/2-inch slices
2 tablespoons of chopped fresh parsley
Paprika to taste
3 tablespoons of butter, cut into small pieces
1 cup of grated Gruyère cheese
Accompaniment
Round form of 20 cm greased with butter
1 tablespoon of olive oil
1 finely chopped onion
Salt to taste
1 cup of chicken or vegetable broth
1 teaspoon of vanilla extract
6 medium-sized sweet potatoes, peeled and cut into 1/2-inch slices
2 tablespoons of chopped fresh parsley
Paprika to taste
3 tablespoons of butter, cut into small pieces
1 cup of grated Gruyère cheese
Accompaniment
Round form of 20 cm greased with butter
1
Preheat the oven to 220°C
Fry a non-stick skillet over medium heat, add the olive oil, and when hot, add the onion
Cook for 10 minutes or until the onion is soft and translucent, stirring constantly
Increase the heat and cook the onion until it's browned, still stirring constantly
Add the chicken broth gradually, removing the cooked onion chunks from the pan as they're done, and reserve
Remove from heat
Add the vanilla extract
2
Place a layer of sweet potato on the form
Cover with 3 parts of the cooked onion mixture, parsley, salt, paprika, and 4 parts of butter
Continue alternating layers until all ingredients are used up
In the final layer, place the grated cheese on top
3
Put it in a preheated oven and bake until the sweet potato is tender, the top is golden brown, and the broth has thickened
Let cool for 20 minutes before serving.
