• Meg

Sweet Potato Rosti


(photo courtesy of Aly Shoom)

This simple summer salad was inspired by a recipe I saw in a magazine. I made a big bowl of my massaged kale, and then topped it with some cooked black beans and edamame tossed in sea salt & chili powder. Then I baked up some rostis to top the dish, sort of like healthy, vitamin A filled croutons!

What you need:

  • 2 c raw sweet potato, grated

  • 1/2 c green onion, diced

  • 3 tbsp coconut flour

  • 1 tsp garlic powder

  • 1/4 tsp. fried red chilli flakes

  • a handful of fresh cilantro chopped

  • Sea salt, to taste

  • Coconut oil, just to grease the pan. I used a coconut oil spray.

How you do:
  1. Preheat your oven to 350 degreed F. Place a piece of parchment on a baking sheet. Grease the paper with your oil

  2. Squeeze the grated raw sweet potato to remove most of the liquid.

  3. Using your hands, mix all the ingredients together in a bowl until combined.

  4. Shape 1/4 cup of the sweet potato mix into patties. Place onto parchment lined tray, and press flat slightly. Spray/brush the top of the patty with a bit more oil.

  5. Bake for 30-40 mins (this will vary depending on how thick your patties are!) until the edges are golden and the taters are cooked through.

28 views0 comments

Recent Posts

See All
  • Facebook
  • Twitter
  • Instagram

Copyright Meg Pearson, 2020