Sweet Potato Casserole with Bacon and Mayonnaise

Name: Sweet Potato Casserole with Bacon and Mayonnaise
Yield: 6
Ingredients: 2 kg of sweet potatoes; 1 chopped onion; 1 cup of chopped bell pepper; 1 sprig of chopped parsley; Juice from 2 limes; Salt and black pepper to taste; 500 g of canned tuna in oil, drained; 5 tablespoons of mayonnaise; 2 cooked eggs, sliced; 150 g of green pitted olives, sliced

1
2 kg of sweet potatoes
2
1 chopped onion
3
1 cup of chopped bell pepper
4
1 sprig of chopped parsley
5
Juice from 2 limes
6
Salt and black pepper to taste
7
500 g of canned tuna in oil, drained
8
5 tablespoons of mayonnaise
9
2 cooked eggs, sliced
10
150 g of green pitted olives, sliced

Ingredients

1
2 kg of sweet potatoes
2
1 chopped onion
3
1 cup of chopped bell pepper
4
1 sprig of chopped parsley
5
Juice from 2 limes
6
Salt and black pepper to taste
7
500 g of canned tuna in oil, drained
8
5 tablespoons of mayonnaise
9
2 cooked eggs, sliced
10
150 g of green pitted olives, sliced

Directions

1
Boil the sweet potatoes until they are tender
2
Drain them and pass through a ricer
3
Combine the onion, bell pepper, and parsley, and mix well to form a puree
4
Add the juice from one lime, salt, and black pepper
5
Reserve one cup of the preparation
6
Grease a bowl with plastic wrap and cover the bottom and sides with the remaining mass
7
Mix the tuna with mayonnaise until it forms a thick cream
8
Spread part of this filling over the puree and distribute some cooked eggs and olives
9
Repeat the layers of tuna, egg, and olive until all the ingredients are used up
10
Finish with the reserved puree
11
Refrigerate for about three hours
12
Carefully unmold and serve cold