4 small sweet potatoes
2 tablespoons grated mozzarella cheese
Salt to taste
1 tablespoon chopped fresh parsley
4 tablespoons cream cheese
4 small sweet potatoes
2 tablespoons grated mozzarella cheese
Salt to taste
1 tablespoon chopped fresh parsley
4 tablespoons cream cheese
Boil the sweet potatoes in water for 7 minutes after bringing to a boil
Drain, let cool and grate on the coarse side of a grater
Mix the sweet potato, mozzarella cheese, salt, and parsley
In a small non-stick skillet lightly greased, place one portion of the mixture
Use a spatula to shape it well in the skillet and cook over medium heat for both sides
Repeat the process with the remaining mixture
Place one portion of cream cheese on each cake, fold, and serve immediately.
