I made these sweet potato baked rosti things the other night as an accompaniment to spinach soup. I asked Boyfriend to think of a name for them.
He called them “Chuck and Larry”.
My recipe made eight.
Two sweet potatoes, about this size:
chop them into pieces. Boil them until soft. I always boil with the skin on and then peel the skin off when they’re cooked and still warm. You waste far less potato this way and it’s easier. When my mother-in-law found out I don’t actually own a potato peeler her jaw dropped and it took her about an hour to pick it up off the floor. Guess what I got for Christmas that year? And do I even know where it is?
Next, you need to mash the suckers. I LOVE LOVE LOVE mashed potato. But hate a normal masher. And hate using a blender because it goes too smooth and can denature. You may as well eat smash. Then one day I saw my Chef friend Vic introduced me to the Yuppie Chef potato ricer. I love it more than all my shoes. (Except maybe my Dr Martens).
Once that’s done, mix in a teaspoon of dry thyme, and make as many as you can by squashing it down into a muffin pan. I managed to get eight nice fat ones. Then, press three mini rosa tomatoes into each one, drizzle a bit of balsamic reduction over the top, finish it off with a dollop of butter, and bake in the oven at 180 c until crispy around the edges. About 20 minutes.
Then, stuff them in your face.
