BOM PETISCO WITH SWEET POTATO, ASPARAGUS AND MINT
2 x 120 g Bom Petisco 5 peppers
200 g sweet potato
3 dl milk
Traditional sea salt
1 dl green asparagus
Fleur de sel q.b.
Start with the cream. Peel the sweet potatoes, cut them in pieces and cook with milk over low heat. When cooked, season with salt and nutmeg and mash the mixture.
Then, scald the asparagus in boiling water seasoned with salt. Drain well, cut in small pieces and season with fleur de sel.
When serving, place the tuna over the cream and garnish with the asparagus. Perfume with mint leaves.
You can also fry sweet potato peel and serve as garnish.