Sweet Potato Rosti with goats cheese and grilled tomatoes

This is perfect weekend brekkie/ brunch food. I love rosti and this version is even better as it is healthier than the regular one. It uses sweet potato instead of potatoes. The addition of goats cheese add the salty creaminess to the dish which is just yumm. I also love the juicy truss tomatoes that are in season at the moment. They are just nice and blistered and oozy and a delicious accompaniment to the rosti.

Recipe

Yields 4 rostis

Ingredients

2 medium Sweet Potato - grated
4 Baby Truss tomatoes per rosti
1 small onion
4 cloves garlic crushed
4 dollops Goats cheese
2 tbsp Dill
Salt to taste
1/4 tsp Pepper per rosti
2-3 tbsp Olive Oil

Method

Grate the sweet potato (I leave the skin on after a good wash) and keep it aside. 

Chop the onion/shallots and garlic finely and keep it aside. Heat a tbsp of olive oil in a small pan (this pan will determine the size of the rosti) and add the onion and garlic and sweat it out. Once the onion is transparent add the sweet potato and mix it well so that the onion, garlic and oil coat the sweet potato mixture. Add a sprinkle of dill, salt and pepper and mix again.

Now flatten the mixture with the back of a ladle so that it forms like a pancake and let it cook on a low heat. Once the underside crisps up take a plate that fits the pan and flip the rosti on to it. Slide the rosti with the other side down to let it crisp up. Let it cook on a low flame till crisp. Keep pressing the rosti down with a spoon so that the shape firms up and also crisps faster.

Meanwhile in another pan add a little olive oil and place the truss tomatoes on the pan. Let the tomatoes soften and blister till they start to ooze their juices. Once the rosti is done, flip it onto a plate and serve with the side of tomatoes. Add a dollop of goats cheese and sprinkle some dill on it. Enjoy!