'1 cup cooked and peeled sweet potatoes, refrigerated for 10 minutes', '1/2 cup grated cheddar cheese', '1 tablespoon butter', '1 small onion finely chopped', 'Salt and black pepper to taste', 'some parsley sprigs for garnishing'
'1 cup cooked and peeled sweet potatoes, refrigerated for 10 minutes', '1/2 cup grated cheddar cheese', '1 tablespoon butter', '1 small onion finely chopped', 'Salt and black pepper to taste', 'some parsley sprigs for garnishing'
Place the sweet potatoes in a bowl and grate them coarsely
Add the cheese and set aside
Melt 1 tablespoon of butter in a non-stick skillet over medium heat
Add the onion and cook until softened
Fry the mixture until it's golden brown and crispy, flipping occasionally
Combine the cooked sweet potato with the cheese mixture
Season with salt and black pepper to taste
Wipe the skillet clean and line it with aluminum foil
Shape the mixture into a round cake shape and place it in the lined skillet
TO FREEZE: Wrap the cake tightly in plastic wrap and then in aluminum foil
Label and freeze
TO THAW AND SERVE: Melt 4 tablespoons of butter in the skillet over medium heat
Place the frozen cake in the skillet, uncovered
Cook for 15 minutes on each side, or until golden brown and crispy
Flip only once during cooking
Serve hot.
