1 1/2 kg of sweet potatoes
1 cup of heavy cream
1 tablespoon of lemon juice
2 tablespoons of milk
4 tablespoons of butter or margarine
1/2 teaspoon of salt
black pepper to taste
1/4 cup of grated cheddar cheese or crumbled feta cheese
2 cups of cooked carrots, cut into strips
1 tablespoon of butter or margarine
1 egg
1 cup of cooked spinach, chopped
2 tablespoons of finely chopped onion
1 tablespoon of butter or margarine
1 1/2 kg of sweet potatoes
1 cup of heavy cream
1 tablespoon of lemon juice
2 tablespoons of milk
4 tablespoons of butter or margarine
1/2 teaspoon of salt
black pepper to taste
1/4 cup of grated cheddar cheese or crumbled feta cheese
2 cups of cooked carrots, cut into strips
1 tablespoon of butter or margarine
1 egg
1 cup of cooked spinach, chopped
2 tablespoons of finely chopped onion
1 tablespoon of butter or margarine
Cook the sweet potatoes, drain and let them cool slightly
Peel and puree them
Place in a large bowl
Mix the heavy cream with lemon juice and add to the sweet potatoes
Add milk, 2 tablespoons of butter or margarine, salt, black pepper, grated cheese, and stir until well combined. Reserve
Preheat the oven to moderate temperature (180°C)
In a small bowl, mix together cooked carrot strips, 1 tablespoon of butter or margarine, and salt to taste. Reserve
In another bowl, beat the egg lightly and add chopped spinach, onion, 1 tablespoon of butter or margarine, and salt to taste
Mix well
Place 1/3 of the sweet potato puree in a shallow baking dish
Arrange layers of carrot strips (reserving some), then cover with more sweet potato puree and top with cooked spinach
Decorate with remaining sweet potato puree and carrot strips
Bake for about 40 minutes or until heated through
Serve immediately
Serves 8 to 10 people.
