1/2 kg of sweet potato
1 cup (ch) of milk
3 eggs
50g of butter
1/2 cup (ch) of grated Parmesan cheese
2 tablespoons (s) of olive oil
Salt, black pepper, and chopped parsley to taste
1/2 kg of sweet potato
1 cup (ch) of milk
3 eggs
50g of butter
1/2 cup (ch) of grated Parmesan cheese
2 tablespoons (s) of olive oil
Salt, black pepper, and chopped parsley to taste
1 Preheat the oven to 400°F
Boil and cook the sweet potato in water with salt until it's very tender
Drain and mash while still warm
2 In a bowl, combine the mashed sweet potato, milk, eggs, butter, half of the Parmesan cheese, and mix well. Reserve
3 Heat olive oil in a skillet and sauté the onion
Add the tomato, chicken sausage, season with salt, black pepper, and parsley, and cook for 5 minutes
Let it cool down
4 Butter a 9-inch (22 cm) diameter removable-bottom tart pan
Place half of the sweet potato mixture
Spread the filling and cover with the remaining sweet potato mixture
5 Sprinkle with the remaining Parmesan cheese and bake in the oven for 30 minutes or until golden brown
Let it rest for 15 minutes before serving.
