700g of smoked bacon, desalinated in a lot of water for 24 hours and cut into pieces
2 liters of water
1/3 cup of olive oil
4 cloves of garlic, minced
2 medium onions, sliced into rings
5 bell peppers, seeds removed, cut into pieces
1/2 teaspoon of grated ginger
1/2 teaspoon of ground cinnamon
For the sweet potato cream
2 cups of milk
1/4 cup of cornstarch
1 pinch of nutmeg
3 cups of cooked and mashed sweet potatoes (frozen or canned)
Salt to taste
1/4 cup of grated Parmesan cheese
Nutmeg for dusting
Scallions for garnish
700g of smoked bacon, desalinated in a lot of water for 24 hours and cut into pieces
2 liters of water
1/3 cup of olive oil
4 cloves of garlic, minced
2 medium onions, sliced into rings
5 bell peppers, seeds removed, cut into pieces
1/2 teaspoon of grated ginger
1/2 teaspoon of ground cinnamon
For the sweet potato cream
2 cups of milk
1/4 cup of cornstarch
1 pinch of nutmeg
3 cups of cooked and mashed sweet potatoes (frozen or canned)
Salt to taste
1/4 cup of grated Parmesan cheese
Nutmeg for dusting
Scallions for garnish
In a pressure cooker, combine the bacon and water
Cover and bring to a boil over 20 minutes (starting from when it starts to simmer)
Remove from heat, allow pressure to release, open and check if the bacon is easily shredded
Drain, let cool, and shred
In a skillet, heat the olive oil and sauté the garlic, onion, and bell peppers for 10 minutes or until the onion is soft
Add the bacon, ginger, and cinnamon
Mix well, reduce heat, and cook for 15 minutes, stirring constantly, or until the bacon is tender
Transfer to a large refractory dish and reserve
Prepare the cream
In a pot, combine the milk, cornstarch, nutmeg, and sweet potatoes
Cook over low heat, stirring constantly, for 5 minutes or until thickened
Season with salt
Arrange in the dish with the bacon and dust with Parmesan cheese
Heat the oven to 200°C, preheated, for about 15 minutes
Dust with nutmeg, garnish with scallions, and serve.
