Sweet potato and sweetcorn rostis recipe
This riff on a classic potato rosti incorporates sweet potato and sweetcorn to add a dessert-like dimension of flavour to the dish. Crisp on the outside and hot and steamy in the middle, these rostis are the very definition of moreish.
See method- Serves 4
- 20 mins to prepare and 30 mins to cook
- 257 calories / serving
Ingredients
- 1 large sweet potato, peeled and grated
- 400g canned sweetcorn, drained
- 2tbsp cornflour
- 1 tsp ground cumin
- 1tsp smoked paprika
- 50g butter
- salt
- pepper
Each serving contains
- Energy
- 1080kJ 257.0kcal
- Fat
- 12g
- Saturates
- 6g
- Salt
- 0.8g
- Sugars
- 10g
of the Reference intake
Carbohydrate 37.5gProtein 3.1gFibre 3.3g
Method
- Preheat the oven to 200°C. Combine the grated sweet potato, sweetcorn, cornflour, spices and seasoning in a large mixing bowl. Melt small knobs of butter in individual blini pans until melted, then add large tablespoons of the mixture to the pans, pressing down well to create as even a surface as possible.
- Flip after 2 minutes, then transfer to the oven and cook for a further 4-5 minutes until cooked through. Cook as many at a time as you feel comfortable doing. Remove once cooked through and turn out onto kitchen paper to drain. Cover with tin foil to keep warm as you cook the remaining rostis.
- Arrange stacked on nonstick baking paper when ready to serve.
