Sweet Potato Casserole

Name: Sweet Potato Casserole
Yield: 10
Ingredients: Dough; 500g sweet potatoes; 3 tablespoons wheat flour; 3 eggs; 2 tablespoons grated cheese; 1/2 cup (cup) milk; 2 tablespoons pastry flour; Salt and nutmeg to taste; Filling; 1 tablespoon onion; 1 clove garlic; 2 tablespoons olive oil; 2 cups diced tomatoes; 2 small eggplants; 1 plate of chive leaves; 1 cup chopped celery stalks; Salt to taste

1
Dough
2
500g sweet potatoes
3
3 tablespoons wheat flour
4
3 eggs
5
2 tablespoons grated cheese
6
1/2 cup (cup) milk
7
2 tablespoons pastry flour
8
Salt and nutmeg to taste
9
Filling
10
1 tablespoon onion
11
1 clove garlic
12
2 tablespoons olive oil
13
2 cups diced tomatoes
14
2 small eggplants
15
1 plate of chive leaves
16
1 cup chopped celery stalks
17
Salt to taste

Ingredients

1
Dough
2
500g sweet potatoes
3
3 tablespoons wheat flour
4
3 eggs
5
2 tablespoons grated cheese
6
1/2 cup (cup) milk
7
2 tablespoons pastry flour
8
Salt and nutmeg to taste
9
Filling
10
1 tablespoon onion
11
1 clove garlic
12
2 tablespoons olive oil
13
2 cups diced tomatoes
14
2 small eggplants
15
1 plate of chive leaves
16
1 cup chopped celery stalks
17
Salt to taste

Directions

1
Make the filling: sauté the onion and garlic in olive oil
2
Add the diced tomatoes and eggplant, and cook until tender
3
Add the chive leaves and celery stalks, and cook for 5 minutes
4
Season with salt and set aside
5
Dough: boil and mash the sweet potatoes
6
Let cool and add remaining ingredients, except pastry flour
7
À part, grease a baking dish with olive oil, line it with aluminum foil and grease it with butter
8
Pour in the dough over the lined dish, sprinkle with pastry flour and bake in a medium oven for 45 minutes
9
Unmold on plastic wrap, spread the cold filling and roll up the sweet potato casserole with the aid of the film
10
Let cool wrapped in plastic wrap and serve cut into slices.