Although the sweet potato is commonly thought to be a type of potato, and though it looks quite much alike, it does not belong to the same family (Solanaceae) with it.
The edible tuberous root is long and tapered, with a smooth skin which color ranges between yellow, orange, red, brown, purple, and beige. Its flesh ranges from beige through white, red, pink, violet, yellow, orange, and purple. White or pale yellow flesh is less sweet and moist than red, pink or orange and I prefer to use the orange ones. The orange color comes from a great amount of beta-carotene and moreover sweet potato is rich with A, C and B6 vitamins. So sweet potatoes are not only tasty but also very healthy.
I didn’t like sweet potatoes before for their sweetness, but nowadays I love them and I have used them in different kinds of vegetable and root vegetable stews, mashes and in two kinds of röstis of which I have one published in my blog earlier.
Goes really well with all kinds of meat and sausages.
PORTION: 2-3 servings
TIME TO MAKE: about 30 minutes
- 1 big or 2 small sweet potatoes
- 3 garlic cloves (or to your taste)
- 2 tablespoons of grounded Parmesan cheese (or to your taste)
Preheat the oven to 220°C (428°F)
Peel sweet potato(es) and cut them in thin slices. You can quickly make lovely thin slices with a grinder (like in the photo above). If you haven’t got anything but a knife, the work will be a bit laborious since sweet potatoes are quite hard to cut. Anyhow, try to make as thin slices as you ever can.
Transfer to a large mixing bowl.
Crush the garlic cloves with a garlic press straight into the bowl.
Add some salt and the grounded Parmesan.
Then pour in some olive oil and then carefully mix well so the potato slices are coated nicely.
Layer the slices thinly on an oiled baking tray/casserole and let them bake on the middle rack of the oven for about 15-20 minutes. Sweet potato slices are usually evenly cooked when the sides are nicely brown, but you can also use a thin, wooden stick to check if the slices are done.
Don’t take the tray out too early, because this browned surface gives its good aroma for the food.
Tags: sweet potato rösti vegetarian