While the sweet potato side dish is being prepared, I will return to my impromptu: small pieces of sweet potatoes are already laid out in two serving molds. Then I made a white Roux sauce from flour, butter and milk. I generously salted this sauce, seasoned it to taste with pepper and nutmeg, and then poured it into molds with sweet potatoes. On top I added finely chopped smoked sausages and grated everything with cheese.
I sent the molds with the future casserole into the preheated oven for 40 minutes.