1 1/2 pounds sweet potatoes
Salt to taste
1/2 cup grated mozzarella cheese
4 cups broccoli florets, blanched and chopped
Salt and red pepper flakes to taste
2 tablespoons olive oil
1 1/2 pounds sweet potatoes
Salt to taste
1/2 cup grated mozzarella cheese
4 cups broccoli florets, blanched and chopped
Salt and red pepper flakes to taste
2 tablespoons olive oil
1
Peel the sweet potatoes and cook them in boiling salted water for 7 minutes after the boil
Drain and let cool
Grate the sweet potato on the rough side
2
In a bowl, mix together the mozzarella cheese, broccoli florets, and season with salt and red pepper flakes. Reserve
3
In a large non-stick skillet, heat the olive oil over medium heat
Add half of the grated sweet potato
Top with the filling
Close with the remaining sweet potato
Cook for about 5 minutes, or until golden brown, then flip and cook for an additional 5 minutes
Serve hot.
