I like sweet potatoes, I really do, just not as a stand alone vegetable. As long as they’re inside a sweet potato pie (passing up a piece of that would be too much for my crazy lack of willpower), or when they’re part of something such as my rustic roasted vegetables, I like them a lot. Otherwise they’re simply too sweet for me. I’m really a savory kinda girl. But mix them up with regular potatoes and something magical seems to happen!
Let me show you my favorite way to eat sweet potatoes! I simply turn them into a rösti! It makes for a perfect lunch but is also a great side dish for lamb or pork chops. Cut them up in small pieces and they even make a fun appetizer as well.
8oz sweet potatoes
5 small bacon slices
1/2 tsp dried rosemary
1 garlic clove
1 tbsp flour
2 small eggs
Here’s my lunch! Well, that’s what it’ll be in a little while!
No matter what quantities you’re going for, just make sure you use equal amounts of potatoes and sweet potatoes. Peel them, cut them up and pre-boil them in salted water for about 10 to 12 minutes. You still want to have a really good bite to them.
I opted for a shallot this time –the flavor is a little more delicate and intense than that of onions. But you can use 1/2 a small onion as well. Finely chop it.
Grate or finely mince your garlic. These graters are so cheap (E1,00 at Ikea) but are perfect for so many things. I have tons of them.
As soon as your potatoes are done, drain them and rinse them with cold water to stop the cooking process. Set them aside until they’re cool enough to handle.
I’m going for 5 rashers bacon. Very thin and small. Not nearly enough to damage your arteries or demand 45 minutes on a stairmaster, but more than enough to make a big difference flavor-wise. Fry them until crispy and drain them on a paper towel.
Now coarsely grate the potatoes until you have a beautiful two-colored pile.
Break two small eggs in a bowl and lightly whisk them. I just love egg photographs, not sure why. I definitely need a 12 stepper and I need it bad.
Brace yourself for the next shot. You’re going to thank me for these storyboards later, mark my words :)
In no particular order, add the minced shallot, garlic, dried rosemary, pepper, flour and eggs to the potatoes, crumble the bacon in there as well and gently fold everything together.
Heat 2 tbsp butter or oil in a large skillet and spoon the mix in there. Spread it down and turn the edges of the rösti inwards with a spatula, this will create those pretty round corners. Gently press it down until you have an even thickness all over. Cook for about 5 to 7 minutes (depending on how much rosti you’re making or how big a skillet you’re using) over low to medium heat.
Once the rösti is golden brown underneath just place a large frying pan lid face down on top of it, flip it over and slide the rösti back in with the uncooked side down. Cook the other side for 5 to 7 minutes as well.
Cut the rösti in small triangles, sprinkle some coarse sea salt on top and garnish with parsley. If you really want a little bite of heaven, serve the rösti with sour cream on the side, it’s the perfect match.