Tashmijabi

Boil the sweet potatoes in salted water with their skins on.

Transfer the potatoes to a separate bowl, peel, cut an mash them well. Place the cooked bowl on the stove.

Add grated cheese (soft) or sulguni (soft) to the well-mashable potato mixture and split them until the cheese melts and you get a thick, sticky mass.

Add a little bit warm milk and a water of boiled potatoes to this mixture.

Add little bit Svanetian salt as much as you prefer. And little bit savory. Tashmijabi is ready.

Note: You can eat it hot or make balls and eat when it will be cold if you would like.