A few months ago there were some recipes for dishes made of sauerkraut on Helsingin Sanomat food pages. They all seemed tasty, but I decided to try this sweet potato and sauerkraut “rösti” (potatoes fried in a special way) first. I like both sweet potatoes and sauerkraut and so it was pretty safe to assume that the final result would be tasty, but even so I was surprised.
I have made this dish three times already, served with pork meat or sausages. It goes particularly well with strongly spiced sausages, as sauerkraut usually does.
The recipe recommend using strongly tasting cheeses in the mixture. Nonetheless I made the last one with grated mozzarella and I have to say that to me it was by far the best choice.
I made half of the portion of the recipe below and it was just enough for two diners. Unlike mentioned in the recipe I used one egg – so two eggs would be the amount to use in a bigger portion. In my recipe there are now two eggs.
Use plenty of butter while baking. The cakes stick to the pan and break easily if there is not enough fat in the frying pan. And never ever heat the pan too hot, because in that case you will have burned sweet potato cakes still raw inside.