1 kg of cooked, peeled, and diced sweet potatoes
1 onion diced into fine rings
1 tablespoon of chopped fresh parsley
2 slices of bread without crust, cut into cubes
2 tablespoons of olive oil
2 cloves of garlic, cut in half
100g of finely chopped prosciutto
1 cup of fresh cream or long-life cream
1 tablespoon of lemon juice
salt and black pepper to taste
1 kg of cooked, peeled, and diced sweet potatoes
1 onion diced into fine rings
1 tablespoon of chopped fresh parsley
2 slices of bread without crust, cut into cubes
2 tablespoons of olive oil
2 cloves of garlic, cut in half
100g of finely chopped prosciutto
1 cup of fresh cream or long-life cream
1 tablespoon of lemon juice
salt and black pepper to taste
Combine the sweet potatoes with onion and parsley
Refrigerate until ready to serve
Prepare the bread: heat the olive oil in a pan over low heat
Add the bread cubes and cook, stirring occasionally, until golden brown
Remove from heat and set aside
Mix the prosciutto with the sweet potatoes
Mix the cream with lemon juice, salt, and pepper
Stir well
Combine with the sweet potatoes
Finally, sprinkle with the bread cubes and stir lightly
Serve in 6 portions.
