Sweet Potato Rosti

Hello Dear Reader,

I seem to be on a bit of a sweet potato theme at the moment, don't I? I just love this humble veg, so versatile, delicious and so good for you also. I have a little patch of sweet potatoes growing at the moment, I planted out a section of a shop bought one that had sprouted "eyes". In no time at all it has established itself in my tiny veggie garden and is doing so well.

I used one enormous shop bought sweet potato that I had leftover in the pantry and one normal sized home grown sweet potato (photo above) in this recipe and it made 12 generous sized roost's, they are marvellous, crispy on the outside with a soft sweet belly on the inside. I served ours with smoked salmon, sour cream and capers but I think they would lend themselves to a perfectly poached eggs or some grilled lamb spiced with Ras El Hanout. The fennel seeds and dill complements the sweetness of the sweet potatoes so well and next time I think I will add a little chilli as well.

Ingredients for Sweet Potato Rosti, clockwise from top-1.2kg of sweet potato grated, 2 eggs, 60 grams of butter, melted, 1/2 cup plain flour, 2 tablespoon dill, finely chopped and 2 teaspoons of fennel seeds

Add all ingredients to the biggest bowl you have

And mix well to combine

Heat a little oil in a large, heavy based, non stick fry pan and ladle in large spoonfuls of the sweet potato mixture, flattening them and rounding them out, mine measured about 10 cm across

Fry on medium heat until golden and then flip the rosti over to give the other side the same treatment. Take your time and don't hurry them. You may find that you will need to turn the heat down to medium -low after the first batch, keep an eye on them as they may catch. I made mine super thin but you can make yours smaller and fatter if you like, they will just need more cooking time. Add a little more oil with each new batch you are frying, it is best to add a little oil at a time rather that a whole lot of oil at the beginning.

Delicious with smoked salmon, sour cream and capers

Like anything you "fry" or "shallow fry" it does take time and patience, they don't like to be hurried, so pick a day when you can devote more time to the kitchen, I made these on a Saturday afternoon and kept them warm in a low oven until serving when the boys got home.

You can easily halve this recipe as it does make a mountain, I seem to always over cater, I think it's an old habit I learned from my late MIL. Lucky we love leftovers!

Do you make Rosti's, what do you serve with yours?

Have a lovely day
💗Fi

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