Sweet Potato and Carrot Cake

Name: Sweet Potato and Carrot Cake
Yield: 6
Ingredients: '2 lbs of well-washed sweet potatoes, peeled'; '4 tablespoons of butter'; '2 eggs'; '1 1/4 cups of grated mozzarella cheese'; '1/4 cup of grated Parmesan cheese'; '1 large carrot, grated in coarse texture'; '8 tablespoons of finely chopped onion'; 'Salt and black pepper to taste'; '2 tablespoons of all-purpose flour'

1
'2 lbs of well-washed sweet potatoes, peeled'
2
'4 tablespoons of butter'
3
'2 eggs'
4
'1 1/4 cups of grated mozzarella cheese'
5
'1/4 cup of grated Parmesan cheese'
6
'1 large carrot, grated in coarse texture'
7
'8 tablespoons of finely chopped onion'
8
'Salt and black pepper to taste'
9
'2 tablespoons of all-purpose flour'

Ingredients

1
'2 lbs of well-washed sweet potatoes, peeled'
2
'4 tablespoons of butter'
3
'2 eggs'
4
'1 1/4 cups of grated mozzarella cheese'
5
'1/4 cup of grated Parmesan cheese'
6
'1 large carrot, grated in coarse texture'
7
'8 tablespoons of finely chopped onion'
8
'Salt and black pepper to taste'
9
'2 tablespoons of all-purpose flour'

Directions

1
'Boil the sweet potatoes, peel, drain, and puree them'
2
'Add the remaining ingredients, except for the all-purpose flour and 1 tablespoon of butter'
3
'Grease a round refractory mold with 22 cm diameter, dust it with 1 tablespoon of all-purpose flour'
4
'Place the sweet potato mixture and smooth the surface'
5
'Dust with the remaining all-purpose flour'
6
'Top with the remaining butter, broken into small pieces'
7
'Bake in a moderate oven (180°C) for about 30 minutes or until golden brown and puffed up'
8
'This recipe can be prepared ahead of time by refrigerating it for 8 hours
9
Simply increase the baking time to 15 minutes when reheated'
10
'It can also be cooked in a microwave at high power for 15 minutes, then serve it warm'
11
'Serve 6 portions.'