A week or two ago, our neighbors gave us a huge box of sweet potatoes, and we’re slowly but surely making our way through them! We’ve enjoyed the challenge of trying to make something different with each use. So far, we’ve made Mutton and Ale Pie and Baked Sweet Potato Fries. We’ve got some ideas for the rest, so check back…or try an old classic like Sweet Potato Bubble and Squeak!
As for this recipe, we had to adapt our basic Rösti recipe to account for some differences between Russet potatoes and Yams. The key ones are:
- Sweet potatoes have a higher sugar content, and are thus more apt to burn at higher temperatures. As such, we had to pay much more attention to our Rösti than we normally do as it cooked.
- Sweet potatoes are not as starchy as Russets, so the shredded potatoes don’t adhere to one another as well, making flipping a little more of an adventure. To combat this, we used a plate, an oven safe glove, and a little trick so that the patty could be flipped without breaking apart. We will probably try using a little flour in the raw potato shreds next time to help absorb some excess moisture as well, which would help them stick together better.
We served this with Schweingeschnetzeltes, but it would also be good with other Swiss inspired dishes like Baked Chicken Cordon Bleu, Chicken Schnitzel, Mushroom Arugula Stuffed Chicken Breast, and Rehgeschnetzeltes.
Time: 30 Minutes Cook Time (but you’ll need to start the potato prep a day in advance for best results)
- Sweet Potatoes/Yams
- A Little Salt
- Potato Starch or Corn Starch (A suggestion from our friends over at Heat n’ Eat)
- The day before you are going to make this, boil some water, peel and quarter your potatoes, and boil them for a minute or two. Then, remove them, put them into a bowl, and set in the fridge overnight (this should reduce the moisture and help allow for crisping and sticking together).
- On the day of your cooking, shred your potatoes with a box grater or the shredding plate of your food processor.
- Stir some salt (and maybe potato starch, corn starch, or flour) into your shredded potato bowl.
- Heat a heavy bottomed (cast iron!) pan, and melt some butter in the bottom. When the butter melts and stops bubbling, add your shredded potatoes to the pan.
- Stir a bit, and allow the potatoes to cook. Then, using your spatula, form them into a large circle (but no larger than the biggest plate you own…this is critical for the flipping step), and press them down to try to get them to stick together.
- When the bottom starts to brown after about 5 minutes, place your plate on top of the potatoes. Then, carefully, with your oven glove on one hand and your other hand on the plate, flip your pan, and lift it off the plate. The potatoes should now be crispy/golden brown side up on your plate.
- Place your pan back on the heat, and melt more butter. When it melts, and stops bubbling, carefully slide your Rösti back into the pan to cook the other side. Let sit for about 4-5 minutes.
- Do the plate trick again, and then once your finished Rösti is on your plate, cut, and transfer it to your dining dishes.
- Plate, devour, and enjoy!