Sweet Potato Cake with Brussels Sprouts

Name: Sweet Potato Cake with Brussels Sprouts
Yield: 4
Ingredients: 300 g of Brussels sprouts; 1 1/2 tablespoon of butter; For the puree; 3 medium sweet potatoes (approximately 450 g); 2 tablespoons of butter; 1 cup of warm milk; Salt and white pepper to taste; For brushing; 1 egg

1
300 g of Brussels sprouts
2
1 1/2 tablespoon of butter
3
For the puree
4
3 medium sweet potatoes (approximately 450 g)
5
2 tablespoons of butter
6
1 cup of warm milk
7
Salt and white pepper to taste
8
For brushing
9
1 egg

Ingredients

1
300 g of Brussels sprouts
2
1 1/2 tablespoon of butter
3
For the puree
4
3 medium sweet potatoes (approximately 450 g)
5
2 tablespoons of butter
6
1 cup of warm milk
7
Salt and white pepper to taste
8
For brushing
9
1 egg

Directions

1
Cook the Brussels sprouts in boiling water for 3 minutes
2
Drain and place them in a large skillet with the butter
3
Saute over low heat, stirring occasionally, for 10 minutes
4
Spread in a square refractory dish of 20 cm and reserve
5
Prepare the puree: cook the sweet potatoes in boiling water until they are very tender
6
Drain, remove the skins, and while still warm, pass through a ricer
7
Add the butter and milk and mix well
8
Season and spread over the Brussels sprouts
9
Brush with egg and place in a hot oven (200°C), preheated, until the surface is golden brown
10
Serve 4 portions.