Ingredients
Scale
- 1 large sweet potato (or 2 medium-sized ones)
- 2 tablespoons olive oil
- 1/2 unit of onion, diced
- Salt and pepper to taste
- 2 cups fresh spinach
- 1 egg
- 1 cup mozzarella cheese
- 200 ml (6.8 fl-oz) of liquid cream (1 cup approximately)
Instructions
- Peel the sweet potatoes and then cut them into slices, ideally with the help of a mandolin if you have one, but otherwise with a good knife.
- Place them on a baking tray with a little olive oil.
- For 15 minutes at 350°F (180°F).
- Once ready, place them in a mold, preferably removable. About 20 cm (8 in) of diameter, and greased.
- Arrange them very well at the base and on the sides of the mold.
- Then prepare a sauté base in a pan with a little oil, fry the onion for about 3 minutes, it should not brown.
- Add the chopped spinach and let it reduce, this takes about one minute.
- Flavor with salt and pepper as desired. Remove from the heat.
- In a small bowl, mix the egg, liquid cream and mozzarella cheese.
- Add the spinach mixture and combine well, and then add over the base of potatoes.
- Bake for 20 minutes at 350°F (180°C).
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Sides