For the dough
1/2 kg of sweet potatoes
1 egg
2 yolks
1 cup of milk
6 tablespoons of wheat flour
For the filling
1/2 cup of wheat flour
1 tablespoon of butter
1/3 cup of crumbled gorgonzola cheese
2 cups of milk
2 yolks
Salt to taste
For the dough
1/2 kg of sweet potatoes
1 egg
2 yolks
1 cup of milk
6 tablespoons of wheat flour
For the filling
1/2 cup of wheat flour
1 tablespoon of butter
1/3 cup of crumbled gorgonzola cheese
2 cups of milk
2 yolks
Salt to taste
Boil the sweet potatoes, peeled, in water and salt until they are tender
Pass through a ricer
Add the remaining ingredients and spread the dough in a 23 x 35 cm baking dish greased with oil
Bake in a hot oven (200°C), preheated, until it starts to brown and loosen from the sides of the form
Remove from the oven, let cool, and turn out onto a cloth or paper. Reserve
Prepare the filling while the dough is in the oven
In a pan, mix together the flour, butter, cheese, and yolks
Add the milk gradually and stir well
Bring to a boil, stirring constantly, until it thickens and forms a crust on the bottom of the pan
Remove from heat and let cool
Spread over the baked sweet potatoes
Roll up tightly, using the help of a paper or cloth
Place in a serving dish, serve warm or cold
Serves 8
243 calories per serving.
