2 packages of instant sweet potato puree
2 eggs
1/2 cup (level) grated cheddar cheese
Salt and black pepper to taste
200g cooked ham
1 dried calabrian red pepper
1 tablespoon chopped parsley
1 tablespoon chopped fresh cilantro
100g diced bacon
2 packages of instant sweet potato puree
2 eggs
1/2 cup (level) grated cheddar cheese
Salt and black pepper to taste
200g cooked ham
1 dried calabrian red pepper
1 tablespoon chopped parsley
1 tablespoon chopped fresh cilantro
100g diced bacon
Prepare the puree according to the manufacturer's instructions
Remove from heat and combine eggs, two tablespoons grated cheese, salt, and black pepper
Mix well and set aside
Grate the cooked ham with the skinless red pepper and season with parsley and cilantro
In a removable bottom cake pan lined with parchment paper, make a layer with half of the sweet potato puree
Spread the filling evenly and smooth out the top
Cover with the remaining sweet potato puree and sprinkle the surface with the remaining grated cheese and diced bacon
Bake in a medium oven until golden brown.
