800 g of cooked and mashed sweet potato
2 beaten eggs
1 tablespoon of butter
3 tablespoons of grated Parmesan cheese
3 tablespoons of all-purpose flour
1/2 cup of milk
1 pinch of salt
Camarão Cream:
Brown 1/2 cup of olive oil
2 small tomatoes and a small onion
250 g of camarão
1 1/2 cups of coconut milk (or regular milk)
1 tablespoon of all-purpose flour
2 tablespoons of grated cheese
1/2 tablespoon of butter
2 egg yolks
black pepper
fresh parsley
Tomato Sauce:
Place 2 tablespoons of olive oil in a casserole dish
1 tablespoon of butter
1 small onion, finely chopped
2 peppers
fresh parsley
4 tomatoes, peeled and seeded
800 g of cooked and mashed sweet potato
2 beaten eggs
1 tablespoon of butter
3 tablespoons of grated Parmesan cheese
3 tablespoons of all-purpose flour
1/2 cup of milk
1 pinch of salt
Camarão Cream:
Brown 1/2 cup of olive oil
2 small tomatoes and a small onion
250 g of camarão
1 1/2 cups of coconut milk (or regular milk)
1 tablespoon of all-purpose flour
2 tablespoons of grated cheese
1/2 tablespoon of butter
2 egg yolks
black pepper
fresh parsley
Tomato Sauce:
Place 2 tablespoons of olive oil in a casserole dish
1 tablespoon of butter
1 small onion, finely chopped
2 peppers
fresh parsley
4 tomatoes, peeled and seeded
Mix everything and bake in a greased and floured cake pan
When done, flip it onto a serving plate, then place in a casserole dish and cover with the camarão cream
Top with tomato sauce and grated cheese
Camarão Cream:
Heat until creamy
Tomato Sauce:
Let simmer and add 1/2 tablespoon of tomato extract to 1/2 cup of milk
Stir until well combined.
