Happy July! Lets hope the sun starts to come out soon in the UK. Im having one of my sweet potato obsession phases at the moment. I go in and out of these quite regularly. Im sure you all know the benefits of sweet potato by now but here are a few of them anyway:
- Great source of vitamin B and D, I’m all about those healthy bones and immune system.
- Fantastically high in Magnesium which is the relaxation and anti stress mineral – helps with adrenal function.
- They do not cause blood sugar spikes, so they satisfy a sweet craving without us needed more and more.
As you all are probably well aware by now I have a sweet tooth. Recently I’ve been trying to eat things that are naturally sweet rather than add sweetener to things. Sweetcorn is fantastic at this, so so sweet and really adds a great flavour to these rosti’s. These are delicious on their own, with guacamole or with any topping of your choice.
Here is how to make them:
- 1 large grated sweet potato
- 1 mug of sweetcorn
- 2 tablespoons tahini
- 3 tablespoons buckwheat flour
- a splash of almond milk
- Salt, pepper, chili, mixed herbs
I tend to grate my sweet potato with the skin on but feel free to peel it if you prefer. Place this in a large mixing bowl. Next you want to get your sweetcorn and half mash it. I tend to do this with a fork on a chopping board. You don’t want it to be a puree but you need it softened to make it a little less solid. Place this in the bowl and add all of the other ingredients until you have a mixture that is blinded together more or less.
Then you have to get a bit dirty. Get your hands in there and mould a ball of this mixture then press it down between the palms of your hands to flatten it into a rosti shape. Fry on a high heat for around 15 mins, you need to cook off the potato, but be careful not to burn it, keep flipping it. Best served warm, absolutely dreamy. This is one that everyone will enjoy.
Hope you enjoy the recipe and let me know your thoughts!
Love Georgie xx