THIS RECIPE IS VERY SIMILAR TO A TRADITIONAL RÖSTI WITH POTATO STRIPS, BUT IS MUCH LIGHTER AND HEALTHIER, BECAUSE IT CONTAINS LESS BUTTER. IT’S A PERFECT HEALTHY SIDE DISH OPTION FOR DINNER. TOP IT WITH CRÈME FRAÎCHE OR SMETANA. YOUR KIDS WILL LOVE THEM!
Makes 6 slices
- 1 large sweet potato (about 400 g), cut into small cubes (about 2 cm)
- 1 tbsp butter for frying and 1-1.5 tbsp melted butter for brushing
Preheat a fan assisted oven to 180℃, with the rack in the middle position.
Heat 1 tbsp butter in a large frying pan over medium-high heat. Cook sweet potato cubes until just slightly undercooked, stirring from time to time to avoid burning. Set aside.
Grease a springform tin or shallow baking tray. Pour sweet potatoes in tray.
Use the back of a fork to mash the sweet potatoes, evenly spreading them into the tray, all the way to the edge. Brush the top with melted butter and bake for 25-30 minutes, or until the edges are brown and crispy.
Remove the cake from the tin and serve it with crème fraîche or smetana.