1 1/2 kg of sweet potato
4 eggs
100 g of unsalted butter, softened
100 g of grated Parmesan cheese
3 tablespoons of chopped fresh parsley
100 g of small cubes of prosciutto
100 g of ricotta cheese, crumbled
150 g of sliced mozzarella cheese
100 g of crispy fried prosciutto, broken into pieces
2 tablespoons of confectioners' sugar
Melted butter for greasing
Breadcrumbs for dusting
1 1/2 kg of sweet potato
4 eggs
100 g of unsalted butter, softened
100 g of grated Parmesan cheese
3 tablespoons of chopped fresh parsley
100 g of small cubes of prosciutto
100 g of ricotta cheese, crumbled
150 g of sliced mozzarella cheese
100 g of crispy fried prosciutto, broken into pieces
2 tablespoons of confectioners' sugar
Melted butter for greasing
Breadcrumbs for dusting
1
Peel and boil the sweet potato in salted water until it's tender
2
Drain and pass through a ricer
3
In a bowl, combine the sweet potato, eggs, unsalted butter, Parmesan cheese, parsley, prosciutto, ricotta cheese, and mozzarella cheese
Mix well
4
Add the crispy fried prosciutto and mix again
2
Preheat the oven to 350°F (180°C)
3
Grease a baking dish with melted butter, dust with breadcrumbs, and fill it with half of the sweet potato mixture
4
Arrange the slices of mozzarella cheese, crispy fried prosciutto, and confectioners' sugar on top of the sweet potato mixture
5
Cover with the remaining sweet potato mixture and bake for 40 minutes or until golden brown
6
Let it cool before unmolding.
