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Heat oil in a pan, add and cook onions over medium heat for 5 minutes, or until tender.
Add sweet potatoes and cook while stirring for another 5 minutes. Season with black pepper and salt. Mix in the artichoke hearts and parsley then remove from heat.
Spoon the artichoke mixture in an oven tray then sprinkle breadcrumbs.
Bring the milk and MAGGI Secrets Béchamel Mix to boil in a large pot while stirring for 2-3 minutes until the sauce thickens.
Pour MAGGI Secrets Béchamel Mix over the artichoke mixture and sprinkle Mozzarella cheese on top.
Bake in a 200°C preheated oven for 15-20 minutes or until the surface is golden brown.
Per Portion of 300g
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