3 large sweet potatoes
200 g creamy cheese type Catupiry®
3 sprigs of thyme
2 tablespoons (scoop) of butter
Salt to taste
3 large sweet potatoes
200 g creamy cheese type Catupiry®
3 sprigs of thyme
2 tablespoons (scoop) of butter
Salt to taste
Wash the sweet potatoes in cold water and peel them
Cut into very thin slices
Soak in cold water while cutting the remaining sweet potatoes
Drain well and dry with a clean kitchen towel
Butter individual ramekins and put 4-5 thyme leaves in each one
Top with a slice of sweet potato, sprinkle with salt and spread some cheese
Repeat the operation until you have 6 slices of sweet potato in each mold
Finish with a little butter piece and cover with aluminum foil
Bake in a medium oven for 40 minutes
Remove the foil and let it golden brown for another 10 minutes
Unmold and serve at room temperature or chilled.
