Sweet Potato Casserole

Name: Sweet Potato Casserole
Yield: 6
Ingredients: 2 large sweet potatoes, peeled and cubed; 1 tablespoon of ground nutmeg; 3 tablespoons of butter, softened; 1 egg yolk; 1 cup of chopped spinach, cooked and drained; 150 grams of all-purpose flour; 6 tablespoons of grated cheddar cheese; 3 tablespoons of olive oil; Salt to taste

1
2 large sweet potatoes, peeled and cubed
2
1 tablespoon of ground nutmeg
3
3 tablespoons of butter, softened
4
1 egg yolk
5
1 cup of chopped spinach, cooked and drained
6
150 grams of all-purpose flour
7
6 tablespoons of grated cheddar cheese
8
3 tablespoons of olive oil
9
Salt to taste

Ingredients

1
2 large sweet potatoes, peeled and cubed
2
1 tablespoon of ground nutmeg
3
3 tablespoons of butter, softened
4
1 egg yolk
5
1 cup of chopped spinach, cooked and drained
6
150 grams of all-purpose flour
7
6 tablespoons of grated cheddar cheese
8
3 tablespoons of olive oil
9
Salt to taste

Directions

1
Boil the sweet potatoes in salted water for 20 minutes
2
Drain and mash the sweet potatoes using a ricer or masher
3
Season with salt to taste, if needed, and nutmeg
4
Add the egg yolk and 2 tablespoons of butter, mixing well
5
Fold in the spinach, mixing all ingredients together
6
Transfer the mixture to a baking dish greased with the remaining butter
7
In a separate bowl, mix together the flour, olive oil, and grated cheese
8
Spread this breadcrumb mixture evenly over the sweet potato casserole
9
Place the dish in a hot oven preheated to bake until golden brown, serving as an accompaniment to meats, poultry, and fish.