2 kg of sweet potatoes
2 cups of natural yogurt (400g)
1 teaspoon of salt
1 teaspoon of prepared pepper sauce
1 tablespoon of mustard preparation
1/2 teaspoon of ground cinnamon
1/3 cup of butter (60g)
For serving
1 cup of milk (240ml)
1 teaspoon of salt
3 medium onions (300g), cut into 0.5 cm thick rings and separated into bundles
1 cup of wheat flour (120g)
2 cups of oil (480ml) - for frying
1 teaspoon of sweet paprika (for dusting)
2 kg of sweet potatoes
2 cups of natural yogurt (400g)
1 teaspoon of salt
1 teaspoon of prepared pepper sauce
1 tablespoon of mustard preparation
1/2 teaspoon of ground cinnamon
1/3 cup of butter (60g)
For serving
1 cup of milk (240ml)
1 teaspoon of salt
3 medium onions (300g), cut into 0.5 cm thick rings and separated into bundles
1 cup of wheat flour (120g)
2 cups of oil (480ml) - for frying
1 teaspoon of sweet paprika (for dusting)
In a large pot, cover the sweet potatoes with water and cook over high heat until tender (around 30 minutes)
Drain and peel
Mash in a potato ricer into a bowl
Add remaining ingredients and mix well
Transfer the pudding to a large serving plate and reserve
Prepare the accompaniment: while the sweet potatoes are cooking, mix milk and salt in a bowl, add onions and let it soak for about 15 minutes
Place wheat flour in a shallow dish
In a medium pot, heat oil over medium heat
Drain the onion and coat with wheat flour
Fry in batches until golden brown (around 1 minute)
Let excess liquid drain on paper towels
Dust with paprika
Arrange the onions around the pudding and serve
326 calories per serving
