Stuffed squid with baked sweet potato

Ingredients: 1 squid per person, 100 g of pork, 100 g of beef, 1 monkfish tail, the tentacles and wings of the squid, 1 jar of homemade sofrito (from the preserve we will have made in summer: onion, garlic, green pepper and tomatoes), garlic and parsley, breadcrumbs, 1 glass of cognac, 1 egg, raisins and pine nuts. Half a kilo of sweet potatoes, oil, sugar, salt, milk and water.

Preparation: We will clean the squid and the first thing we will do is fry the tentacles, the wings and the meat. We remove it and in the same oil we will make a sofrito or we will put the pot of sofrito that we made in summer. We let it confit and we add a glass of Brandy. We put everything in the blender, sofrito, wings, meat and tentacles, add a beaten raw egg, raisins and pine nuts. With this mixture we will fill the squid, which we will first fry in a pan with olive oil, the tubes turned upside down and we close them with a couple of toothpicks so that the filling does not come out and we will put them on the dish, tray or casserole where we must bake.

Once the squid are filled, we put them in the container where we are going to bake them and we fry them a little on the part that we have not fried before.

We peel the sweet potatoes, we put them in water to remove traces of dirt and we cut them into slices or slices. We put them in the bottom of the container, making a bed, we water them with olive oil first, and then with the glass of milk, two of water and finally we add a little sugar. We put the squid on top. We cover it with silver foil and bake it (the oven will already be hot) for three quarters to an hour. We must keep an eye on the cooking juice because the milk tends to stick, for this reason we will always add more water than milk to the cooking.