Ingredients

  • 4 medium sweet potatoes
  • 250 g of artichoke
  • 200 g of Cheddar cheese
  • Salt and pepper – to taste

For the sauce:

  • 2 tablespoons of butter
  • 2 tablespoons of all-purpose flour
  • 500 ml of milk
  • Salt
  • Pepper
  • Nutmeg

For the coating:

  • Orange 1400 Ditrói breadcrumbs
  • 2 eggs
  • All-purpose flour – as needed
  • Cooking oil – as needed

Linked product

Tápérték 100 grammban
  • Energy value: 360 kcal / 1527 kJ
  • Fat: 1.4 g
  • Carbohydrates: 72 g
  • Protein: 13 g
  • Fiber: 4.2 g
  • Salt: 1.7 g
  • 500g
  • 1kg
  • 5kg
  • 30kg
Classic 1400
  • Cooking time
    75 min
  • Skill level
    Doable
  • Linked product
    Classic 1400

Peel and wash the sweet potatoes, slice them into rounds, and season with salt and pepper to taste.

Prepare the coating: place the flour and the breadcrumbs in separate bowls or plates, beat the eggs in another bowl, and heat the oil in a frying pan to about 180°C (you can check with a kitchen thermometer).

Dip each sweet potato slice first in the flour, then in the beaten egg, and finally in the Ditrói breadcrumbs, coating evenly. Fry in the hot oil until golden brown on the outside and tender inside.

Make the béchamel-style sauce: melt the butter, stir in the flour over medium heat, and cook it gently. When it starts to bubble, pour in the hot milk while stirring continuously. Simmer for about 2 minutes until it thickens, then season with salt, pepper, and nutmeg.
Once the base sauce is ready, add sour cream, the chopped artichoke, and the grated cheese. Let it cook together on low heat just until it comes together into a creamy cheese–artichoke sauce.

Serve the breaded sweet potato rounds with the warm cheesy artichoke béchamel on top or on the side.

Enjoy!