4 well-rinsed sweet potatoes
1 finely chopped garlic clove
1 tablespoon of olive or vegetable oil
2 slightly beaten egg whites
Salt and black pepper to taste
1/2 cup of plain, unflavored yogurt
2 tablespoons of chopped scallion
4 well-rinsed sweet potatoes
1 finely chopped garlic clove
1 tablespoon of olive or vegetable oil
2 slightly beaten egg whites
Salt and black pepper to taste
1/2 cup of plain, unflavored yogurt
2 tablespoons of chopped scallion
Wash and boil the sweet potatoes with their skins on until they're tender
Peel them and pass through a ricer or food mill
Do not process in a liquidizer or processor
Mix in the garlic and oil
Fry for a few minutes, or until the garlic is lightly golden
Add to the sweet potatoes mixed with the egg whites
Season with salt, black pepper, and mix well
Place in a pastry bag and pipe into small, star-shaped rosettes about 5 cm in diameter onto an oiled baking sheet
Make a small border around them
If desired, you can also place spoonfuls of soup on the baking sheet and create a depression in the center
Bake in a hot oven (220°C) until the edges are crispy and golden
Remove with a spatula
Place in a serving dish
Mix the yogurt and scallion and put a little on each sweet potato rosette
Serve warm
Yield about 20 units.
