For the sauce
5 cloves of garlic, minced
1 tablespoon butter
2 cups heavy cream
Salt and black pepper to taste
For the dough
500g cooked yams
2 eggs
1 cup all-purpose flour
1/4 teaspoon nutmeg
To dust
3/4 cup grated Parmesan cheese
For the sauce
5 cloves of garlic, minced
1 tablespoon butter
2 cups heavy cream
Salt and black pepper to taste
For the dough
500g cooked yams
2 eggs
1 cup all-purpose flour
1/4 teaspoon nutmeg
To dust
3/4 cup grated Parmesan cheese
Fry the garlic in butter until it starts to brown
Add the heavy cream and simmer over low heat until it thickens
Remove from heat and let it rest for 30 minutes
Strain through a fine-mesh sieve
Season with salt and black pepper
Prepare the dough: pass the yam, still warm, through a ricer
Combine the remaining ingredients and 1/4 teaspoon of salt
Mix quickly and knead on a floured surface until smooth
Shape into rolls about 2.5 cm in diameter
Cut into 2.5 cm pieces and flatten each one with your palm to form a circle about 5 cm in diameter
Cook slowly in boiling water until they rise to the surface
Quickly transfer to an ice bath to stop cooking
Drain on paper towels
In a greased refractory dish, layer yams, sauce, and grated Parmesan cheese
Finish with the sauce and dust with a little Parmesan
Bake in a moderate oven (180°C) preheated for 30 minutes, or until lightly browned
Serve warm.
