One 1/2 cup cooked and mashed sweet potato (about 500g of raw sweet potato)
3/4 cup all-purpose flour
1/2 cup grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 egg
Milk
3/4 cup unsalted butter
3 tablespoons chopped fresh sage
One 1/2 cup cooked and mashed sweet potato (about 500g of raw sweet potato)
3/4 cup all-purpose flour
1/2 cup grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 egg
Milk
3/4 cup unsalted butter
3 tablespoons chopped fresh sage
Cook the sweet potato, drain and discard the liquid
Combine the flour, egg, and nutmeg, mixing well with a wooden spoon
Add the salt and mix again
Shape small portions of the dough into cylinders on a floured surface, applying gentle pressure with your hands
Cut the cylinders into 1.5 centimeter pieces
Place plenty of water in a large pot and bring to a boil
When the water is boiling, add small portions of the cake
When they rise to the surface, remove them with a slotted spoon and reserve them in a bowl
Repeat the procedure until all are cooked
Milk
In a pan, combine the butter and sage
Bring to a simmer over medium heat
Drain the milk and pour it over the cake, sprinkling with Parmesan cheese before serving.
