Recipe: Sweet Potato Rosti

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I’m always looking for interesting side dishes. It’s sort of old-fashioned but I quite like a meal comprised of a protein, a green vegetable of some sort of a starch. I discovered this recipe in Donna Hay’s book, New Food Fast.

The nice thing about this dish is that it cooks pretty quickly and is completely hands off. The sweet potato ends up tender in the middle and crisp at the edge. I like to use it as a base for chicken breasts or pork chops. It’s also quite versatile. Although I haven’t tried it, I would think this method would also work well with regular potatoes or even with root vegetables like carrots and parsnips.

Sweet Potato Rosti

Serves 4

1 pound sweet potatoes, peeled
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1/2 cup parmesan cheese, grated
Freshly ground black pepper

Preheat the oven to 425° F.

Using a vegetable peeler, cut the sweet potato into long strips. Toss the sweet potato strips with the olive oil, garlic, parmesan, and pepper. Place small mounds of the sweet potato onto a baking sheet lined in parchment paper. Place in the oven and bake for about 20 minutes until the sweet potato is crisp at the edges and golden brown.

Per serving, based on 4 servings. (% daily value)
Calories
212
Fat
10.5 g (16.1%)
Saturated
3.3 g (16.3%)
Carbs
23.3 g (7.8%)
Fiber
3.4 g (13.6%)
Sugars
4.9 g
Protein
6.8 g (13.7%)
Cholesterol
9.6 mg (3.2%)
Sodium
288.8 mg (12%)

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