3 large sweet potatoes
2 sprigs of thyme
Salt to taste
200g of creamy Catupiry cheese®
2 tablespoons (soup) of butter
3 large sweet potatoes
2 sprigs of thyme
Salt to taste
200g of creamy Catupiry cheese®
2 tablespoons (soup) of butter
1 Preheat the oven to 400°F
Wash the sweet potatoes in cold running water, peel, and cut into very thin slices
Let them soak in cold water
Drain well and dry with a clean kitchen towel
2 Butter individual ramekins and place three or four thyme leaves in each one
Cover with a slice of sweet potato, sprinkle with salt, and spread a little cheese over it
Repeat the process until there are six slices of sweet potato in each mold
3 Finish off with a small piece of butter and cover with aluminum foil
Bake for 40 minutes
Remove the foil and let it brown for another 10 minutes
Unmold and serve at room temperature or chilled.
