2 cups all-purpose flour with yeast
4 tablespoons butter
4 tablespoons milk
3 tablespoons apple cider vinegar
2 tablespoons unsalted butter, softened
1 1/2 tablespoons freshly squeezed lemon juice
5 sweet potatoes, peeled and sliced
2 medium-sized potatoes, peeled, cooked, and mashed (200g)
2 cloves garlic, minced
1 pinch salt
OPTIONAL
Refrigerate rounded container with a diameter of 20 cm
2 cups all-purpose flour with yeast
4 tablespoons butter
4 tablespoons milk
3 tablespoons apple cider vinegar
2 tablespoons unsalted butter, softened
1 1/2 tablespoons freshly squeezed lemon juice
5 sweet potatoes, peeled and sliced
2 medium-sized potatoes, peeled, cooked, and mashed (200g)
2 cloves garlic, minced
1 pinch salt
OPTIONAL
Refrigerate rounded container with a diameter of 20 cm
1
In a bowl, mix together the butter, mashed potato, flour, and salt
Add milk gradually until you get a non-too-moist dough
Divide into two portions
2
Roll out each portion separately using a rolling pin
Reserve one and use the other to line the bottom and sides of the mold
3
Distribute sliced sweet potatoes over the dough
Sprinkle with cinnamon and drizzle with lemon juice
Add a clove and a splash of apple cider vinegar
Join the reserved dough, closing the edges with your fingertips
Cover with aluminum foil and press well with your hands
Place in boiling water bath until the water boils
4
Reduce heat to low and cook for 2 hours and 30 minutes or until the dough is firm
Unmold while still warm and cut into slices
Serve with ice cream.
