18.5 oz of sweet potato balls
6 tablespoons of butter
2 tablespoons of olive oil
2 cloves of garlic, minced
14.8 oz of tomato without peel or seeds, cut into cubes
To taste: salt and pepper
7.9 oz of buffalo mozzarella cheese, sliced
To taste: oregano
18.5 oz of sweet potato balls
6 tablespoons of butter
2 tablespoons of olive oil
2 cloves of garlic, minced
14.8 oz of tomato without peel or seeds, cut into cubes
To taste: salt and pepper
7.9 oz of buffalo mozzarella cheese, sliced
To taste: oregano
Cook the sweet potatoes in boiling water with salt until they're very tender
Drain them
In a skillet, melt 4 tablespoons of butter, then add about 20 sweet potato balls and set aside
Process the remaining sweet potatoes and mix with the remaining butter
Grease a 10-inch diameter tart pan with some of the butter and fill with the mashed sweet potatoes
Level it off with a spatula
In a pan, heat the olive oil, then sauté the garlic and add the tomato
Season with salt, pepper, and cook for about 3 minutes
Arrange the reserved sweet potato balls around the tart pan, spread the tomato over them, and top with mozzarella cheese
Baste with olive oil, sprinkle oregano, and bake in a preheated oven at 220°C for about 25 minutes
Serving immediately
