Wednesday, February 8, 2012
Sweet Potato Rosti
"You must make sweet potatoes a part of your daily diet," I told my mum emphatically over Skype one day. "They are almost a wonder food," I said and started enumerating the benefits of sweet potatoes, almost feeling a little smug about telling my mum - who always seemed to be telling us what to eat - how to improve her diet.
"Remind me," she said "to twist your ears the next time I meet you."
Oh oh....this conversation wasn't really going quite the way I had envisaged.
"Of course, you don't remember the times when I would add sweet potatoes to batatyacha kees (spicy grated potatoes) and you girls would refuse to touch it with cries of 'yuck, we don't want to have sweet potatoes.' And now, you are telling me to eat them! We eat them more regularly than you know," she informed me.
Oh well...guess my mom is always going to be a step ahead of me.
Well yes, there was a time when I hated sweet potaoes with a passion and for no real reason. Exactly when I started liking them, I can't recollect. Probably when I had baked sweet potato wedges, I think, at a friend's place. Then, it was the taste that drew me to the tubers.
But, as I became more aware of how nutrient packed sweet potatoes are, I slowly started cooking with them more and more often. Initially, I used them alongwith potatoes, primarily in spicy curries and baked wedges or like my mom used to, in batatycha kees (spicy grated potatoes).
Over a period of time, sweet potatoes have almost nudged the beloved potato out of my pantry.
Rosti, traditionally made with potatoes, is something I now make exclusively with sweet potatoes. The sweet potato rosti has a very delicate, almost melt in your mouth texture and is much quicker to cook than the rosti made with potatoes.
Sweet Potato Rosti
Ingredients:
Grated sweet potatoes: 1 - 1/4 cup
Garlic: 1 small clove, very finely minced
Onion: 1/2, chopped
Salt and pepper, to taste
Oil: 1 -1/2 tbsp
Lemon wedge, optional
Method:
Heat 1 tbsp of oil in a 6" pan (I sometimes divide the potatoes into 2 and cook 2 rostis in a smaller pan, as in the photos). Add the minced garlic and the chopped onions and fry for a minute. Add the grated sweet potatoes, sprinkle the salt and pepper and toss well till they are coated with oil.
With the help of a spatula, distribute the potatoes evenly all over the pan and gently press them to get a pancake about 1/2" thick. Drizzle a few drops of oil around the edges and on a medium heat, cook the potatoes till the bottom is golden brown and crispy, about 8-10 minutes.
Shake the pan to loosen the rosti from the edges, flip it** and cook the other side till golden brown and crisp.
(** to flip the rosti, you will need a plate that fits snugly into the pan you are cooking the rosti in. Cover the rosti with the plate and invert the pan, the cooked side of the rosti will be on top. Then with the help of the spatula, gently slide the rosti, uncooked side down, into the pan. Don't fret too much if the rosti breaks - mine does very often, because of the delicate texture of the sweet potatoes - just assemble it back into a pancake).
Slide the cooked rosti on a plate, squeeze some lemon juice and sprinkle some cracked pepper on it; serve with some fried eggs and fruit on the side for a wholesome breakfast.
"Remind me," she said "to twist your ears the next time I meet you."
Oh oh....this conversation wasn't really going quite the way I had envisaged.
"Of course, you don't remember the times when I would add sweet potatoes to batatyacha kees (spicy grated potatoes) and you girls would refuse to touch it with cries of 'yuck, we don't want to have sweet potatoes.' And now, you are telling me to eat them! We eat them more regularly than you know," she informed me.
Oh well...guess my mom is always going to be a step ahead of me.
Well yes, there was a time when I hated sweet potaoes with a passion and for no real reason. Exactly when I started liking them, I can't recollect. Probably when I had baked sweet potato wedges, I think, at a friend's place. Then, it was the taste that drew me to the tubers.
But, as I became more aware of how nutrient packed sweet potatoes are, I slowly started cooking with them more and more often. Initially, I used them alongwith potatoes, primarily in spicy curries and baked wedges or like my mom used to, in batatycha kees (spicy grated potatoes).
Over a period of time, sweet potatoes have almost nudged the beloved potato out of my pantry.
Rosti, traditionally made with potatoes, is something I now make exclusively with sweet potatoes. The sweet potato rosti has a very delicate, almost melt in your mouth texture and is much quicker to cook than the rosti made with potatoes.
Sweet Potato Rosti
Ingredients:
Grated sweet potatoes: 1 - 1/4 cup
Garlic: 1 small clove, very finely minced
Onion: 1/2, chopped
Salt and pepper, to taste
Oil: 1 -1/2 tbsp
Lemon wedge, optional
Method:
Heat 1 tbsp of oil in a 6" pan (I sometimes divide the potatoes into 2 and cook 2 rostis in a smaller pan, as in the photos). Add the minced garlic and the chopped onions and fry for a minute. Add the grated sweet potatoes, sprinkle the salt and pepper and toss well till they are coated with oil.
With the help of a spatula, distribute the potatoes evenly all over the pan and gently press them to get a pancake about 1/2" thick. Drizzle a few drops of oil around the edges and on a medium heat, cook the potatoes till the bottom is golden brown and crispy, about 8-10 minutes.
Shake the pan to loosen the rosti from the edges, flip it** and cook the other side till golden brown and crisp.
(** to flip the rosti, you will need a plate that fits snugly into the pan you are cooking the rosti in. Cover the rosti with the plate and invert the pan, the cooked side of the rosti will be on top. Then with the help of the spatula, gently slide the rosti, uncooked side down, into the pan. Don't fret too much if the rosti breaks - mine does very often, because of the delicate texture of the sweet potatoes - just assemble it back into a pancake).
Slide the cooked rosti on a plate, squeeze some lemon juice and sprinkle some cracked pepper on it; serve with some fried eggs and fruit on the side for a wholesome breakfast.
Subscribe to:
Post Comments (Atom)
yep, our mothers are always a step ahead of us. :-)
ReplyDeleteThat rosti looks delicious. I am thinking a sprinkle of peanut powder would also taste good.
Sweet pototoes have replaced potatoes in my kitchen as well. I make carmalized sweet potato wedges that are very simple to make. I must post one of these days.
Great idea to make this Rosti with sweet potatoes.
ReplyDeleteI've been coming across the benefits of sweet potatoes over potatoes quite often lately.
Guess I should also introduce them in my cooking regularly.
But considering the potato-lover I am, not sure how easy it would be to have something else take the place, hehe.
very interesting and delicious one !!
ReplyDeleteOngoing Event - CC-Dish For Loved Ones
That's an very innovative idea to use sweet potato...looks extremely yum...
ReplyDeleteoh wow loooks nice
ReplyDeleteLooking great. We don't get those orange flesh SPs here in India , but they are healthy and can be very versatile. This rosti looks great with egg.
ReplyDeleteInteresting and different one. Happy to follow u
ReplyDeleteI made your kees, remember? Time to make it again! V nice photos!
ReplyDeleteDelicious rosti, sweet potato makes it even more interesting...
ReplyDeleteI have been anonymous reader and was wondering why havent u pasted anything after the lemon poppy seeds cake.....
I havent noticed the banana fritters.. they look very good!!!
What a lovely breakfast. I adore sweet potatoes, and anything topped with a fried egg wins me over. I'll have to give this a try.
ReplyDeleteDSM, yes, roasted peanuts would add a great texture as well to the rosti. Waiting (eagerly) for your caramelised SP wedges :)
ReplyDeleteNisha, I hear you. Till about a year ago, I wouldn't have though that I could live without potatoes, but believe me, sweet potatoes sneak up on you!
Arthi, Vanamala, Lubna, Sravs,Anu, thanks
Sangeeta, I love the orange ones, but I still am not comfortable eating the purple ones! I've seen your (amazing) veggie patch on FB, maybe you should grow the orange SPs.
Spandana, thank you for visiting and also not being anonymous anymore. I have neglected my blog for far too long, and for no real reason. Hopefully, though, I should manage a few posts every month.
Carrie, you sound just like me - I too love anything with fried eggs!
I can say nothing but 'Delicious' !
ReplyDeleteApurva
http://ajstates.blogspot.com
http://houndingtheworld.blogspot.com
Every week i don't get back home without getting sweet potatoes. It's on top of my grocery list. All i would do is to bake it and have some butter on it and eat it. This rosti is a nice twist to make it even more delicious.
ReplyDelete