1 kg of sweet potatoes
1 tablespoon of butter
1 large onion, chopped
1 nutmeg, grated
1 cup of milk
1 tablespoon of cornstarch (cornflour)
250g of cream cheese
Salt to taste
2 tablespoons of bread crumbs
2 tablespoons of grated Parmesan cheese
Fresh parsley, chopped
1 kg of sweet potatoes
1 tablespoon of butter
1 large onion, chopped
1 nutmeg, grated
1 cup of milk
1 tablespoon of cornstarch (cornflour)
250g of cream cheese
Salt to taste
2 tablespoons of bread crumbs
2 tablespoons of grated Parmesan cheese
Fresh parsley, chopped
Peel the sweet potatoes and cut them into slices
Boil them in water until they are tender. Reserve
In a pan, melt the butter and sauté the onion until it is translucent
Add the nutmeg
Dissolve the cornstarch in milk and add it to the cooked onion
Add the cream cheese and season with salt if needed
Mix well and cook over low heat until the sauce is smooth
In a baking dish, place the sweet potatoes, cover with the sauce, sprinkle bread crumbs, Parmesan cheese, and parsley
Put in a preheated oven at 1800°C for approximately 20 minutes or until golden brown.
