Sweet Potato Mince Tart

Name: Sweet Potato Mince Tart
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 1 kg Sweet potatoes; 1 Onion; 1 Garlic clove; 3 TABLESPOONS Sunflower oil; 1.2 kg mixed minced meat; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 300 g leaf spinach; 150 g Ricotta cheese; 1 egg (size M); 2 TABLESPOONS Whipped cream; 7-10 Tbsp Cress; baking paper

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

1 kg Sweet potatoes
1 Onion
1 Garlic clove
3 TABLESPOONS Sunflower oil
1.2 kg mixed minced meat
7-10 Tbsp Salt
7-10 Tbsp Pepper
300 g leaf spinach
150 g Ricotta cheese
1 egg (size M)
2 TABLESPOONS Whipped cream
7-10 Tbsp Cress
baking paper

Directions

1
Wash the potatoes thoroughly, grate them dry and cut off the pointed ends. Slice the potatoes into thin slices. Line a springform pan (26 cm Ø) with baking paper. Cover the bottom with about 1/2 potato slices.
2
Peel and finely dice or chop the onion and garlic.
3
Heat 2 tablespoons of oil in portions in a large frying pan. Fry the minced meat in 2 portions until crumbly. Mix onion and garlic into the 2nd portion and fry for about 2 minutes. Mix the whole mince, season with salt and pepper and put aside.
4
Clean, wash and drain the spinach. Heat 1 tablespoon of oil in a large pot. Add the spinach and let it collapse. Season with salt and pepper. Spread the spinach on the potatoes.
5
Add the minced meat in a dome-like manner and spread the ricotta in patches over it. Cover with remaining potato slices.
6
Whisk egg and cream and spread on potatoes. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 40 minutes. Remove from the oven and carefully remove the minced cake from the tin.
7
Arrange and sprinkle with cress.