- Preheat the oven to its lowest setting. Line a baking tray with a double thickness of paper towels and put aside.
- Peel and coarsely grate the sweet potatoes, then put into a mixing bowl. Season with salt and black pepper and mix well.
- Heat half the sunflower oil in a large, nonstick frying pan and add half the butter.
- Take half the potato mixture and divide it into four, then shape each portion into a round patty about 1cm thick and press together firmly. As soon as the butter and oil begins to sizzle, carefully place the patties in the pan.
- Cook the rösti over moderate heat for 5 minutes, or until crisp and golden brown underneath, then turn carefully with a fish slice and cook for a further 5 minutes (do not worry if the patties break up as you turn them over – simply pat back into shape). While they are cooking, shape the remaining mixture into four more cakes.
- When the first batch is cooked, transfer to the lined baking tray and drain for 1–2 minutes. Keep warm in the oven.
- Add the rest of the sunflower oil and butter to the pan, heat until sizzling and fry the remaining rösti.
The rösti can also be cooked in one large cake and divided into eight portions at the table. You can add finely chopped bacon or ham for extra flavour.
NUTRIENTS PER SERVING:
good source of vitamins A, B group, C and E.
The skins of sweet potatoes range from white and pink to reddish brown, their flesh from white to orange. The white-fleshed variety discolours very quickly when peeled and should be kept in cold water until ready to cook.