16 oz of sweet potatoes
1/3 cup of butter (for greasing)
1/3 cup of grated Parmesan cheese
2 eggs
3/4 cup of fresh Minas cheese, cut into cubes (5.7 oz)
1 cup of cooked ham, cut into cubes (6.7 oz)
10.9 oz of crab meat, without shell or seeds, cut into cubes, blanched and drained
1 large zucchini, cut into cubes, blanched and drained
Chopped parsley to taste
Salt and black pepper to taste
16 oz of sweet potatoes
1/3 cup of butter (for greasing)
1/3 cup of grated Parmesan cheese
2 eggs
3/4 cup of fresh Minas cheese, cut into cubes (5.7 oz)
1 cup of cooked ham, cut into cubes (6.7 oz)
10.9 oz of crab meat, without shell or seeds, cut into cubes, blanched and drained
1 large zucchini, cut into cubes, blanched and drained
Chopped parsley to taste
Salt and black pepper to taste
Peel half the sweet potatoes and cut them into thin slices
As you're cutting, place the slices in cold water to remove excess starch
Grease a round mold with enough butter that can hold 1.5 liters
Line the bottom with paper-lined butter and cover the sides and bottom with overlapping sweet potato slices
Cook the remaining sweet potatoes with their skins until they're mashed
Remove the skins and pass through a ricer
Mix this purée with grated cheese, eggs, Minas cheese, ham, and blanched vegetables
Season with salt, black pepper, and parsley
Put this mixture into the mold and compress it
Tap the mold on a surface to ensure no air pockets are left
Bake in a preheated oven at 200°F for 40 minutes or until golden brown
Unmold and serve hot
Serves 8.
