/ / Recipe for Casserol from sweet potatoes

Recipe for Casserol from sweet potatoes

  • Sweet potato, peeled and sliced ​​- 900 Grams
  • Potatoes, peeled and sliced ​​- 450 Grams
  • Unsalted butter plus 2 tablespoons melted - 120 grams
  • Chopped fresh sage - 21/2 Art. Spoons
  • Milk - 11/2 Cups
  • Salt and ground pepper - 1 To taste
  • Fresh breadcrumbs - 1 glass

Put sweet potatoes and potatoes in a largeSaucepan, add water and salt. Bring to a boil, reduce heat and cook until the potatoes are tender, about 9 minutes. Drain and mash. Preheat the oven to 190 degrees. Melt 120 g of butter in a small saucepan over medium heat, from 5 to 7 minutes. Remove from heat, add 2 tablespoons of sage. Add butter and milk to the potatoes. Season with salt and pepper. Put into a saucepan. The mixture can be stored in the refrigerator for 2 days. Mix the breadcrumbs with 2 tablespoons of melted butter and the remaining 1/2 tablespoon of sage. Season with salt and pepper. Mix. Mix potatoes with breadcrumbs. Bake until golden brown, from 30 to 40 minutes. If the top darkens too quickly, cover it with foil. Allow to cool for 10 minutes and serve.

Servings: 6-8

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