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