3 tablespoons of butter or margarine
3 tablespoons of all-purpose flour
1 cup of hot milk
4 large or 6 medium sweet potatoes, peeled and cooked
1 tablespoon of chopped fresh parsley
salt and white pepper to taste
1 cup of grated melted cheese
chopped fresh parsley for garnish
3 tablespoons of butter or margarine
3 tablespoons of all-purpose flour
1 cup of hot milk
4 large or 6 medium sweet potatoes, peeled and cooked
1 tablespoon of chopped fresh parsley
salt and white pepper to taste
1 cup of grated melted cheese
chopped fresh parsley for garnish
Melt the butter or margarine
Combine the flour and mix well
Cook over low heat for 3 minutes, stirring constantly
Remove from heat and add hot milk gradually, stirring vigorously
Return to low heat and cook for 5 minutes
In a bowl, combine the cooked and diced sweet potatoes, the flour-milk mixture, parsley, salt, and white pepper, and mix well
Transfer the mixture to an English-sized muffin tin, about 22 x 10 cm, greased
Press the mixture firmly with the back of a spoon
Cover with aluminum foil or parchment paper, greased, and refrigerate for at least 3 hours or overnight
Release the sides and invert the mixture onto a greased non-stick skillet
Sprinkle with grated melted cheese
Bake in a hot oven (220°C) for 30 minutes or until the cheese is melted and the sweet potatoes are warm
Garnish with chopped fresh parsley when serving, and serve to 4-6 people
