sweet potato rosti
These are so tasty that even my husband who has decided he doesn’t like sweet potatoes loves them! And for him to go back for seconds on a veggie dish is high praise indeed! They could be served for breakfast with a poached egg on top or alongside a green salad for lunch. For most people 3-4 rosti would be enough for lunch – although my husband did eat 6 the first time I cooked these for him!!
makes 15 rosti
650g sweet potato, peeled
2 large handfuls of spinach, finely chopped
1 red chilli, deseeded and finely chopped
1 handful of coriander, chopped
2 tablespoon of coconut flour
salt and pepper to season
prep time: 10 mins
cook time: approx 30 mins
Preheat the oven to 180°C.
Grate the sweet potato using the grating attachment of a food processor and squeeze out any excess liquid.
Add the sweet potato to a bowl along with the rest of the ingredients.
Mix everything together well and then form into patties and place on a lined baking tray.
Bake in the oven for 30 minutes until slightly crispy.
the health boost tip
Sweet potatoes are one of the best sources of beta-carotene, which in most people converts to vitamin A. They are also a great source of vitamin C, manganese, copper, vitamin B6 and dietary fibre.