Baked Sweet Potato Rosti Recipe

Publish date: 2024-08-08
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The color and crunch of peas and fresh spinach make a nice complement to this moist potato cake. If you'd like, you can mix some of the spinach into the rosti mixture, as we did.

You can bake this in a shallow 9- or 10-inch pie plate or a 9-by-11-inch baking dish.

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Ingredients

measuring cup

Servings: 4

Directions

  • Step 1

    Preheat the oven to 425 degrees. Grease the baking dish with cooking oil spray.

  • Step 2

    Combine the sweet potatoes, mustard, lemon zest and some spinach, if desired, in a mixing bowl. Season generously with salt and pepper, then mix until well incorporated. Press the mixture into the baking dish, packing it as much as possible. if the mixture seems dry, add a few tablespoons of water.

  • Step 3

    Roast (middle rack) for 40 minutes or until the potatoes are tender and browned on top. Top with the 2 handfuls of spinach and the peas (to taste) and serve whole at the table, or cut into quarters and then top each portion. Serve warm.

  • Step 4

    NOTE: To poach eggs, heat 2 or 3 cups of water in a medium saute pan over medium-high heat. Add a pinch of salt; once the water comes to a full boil, add the vinegar. Crack one egg at a time into a small bowl, making sure the yolk stays intact and there are no bits of shell. Gently slide the eggs into the boiling water, one at a time. Cook for about 2 minutes or until the whites are just opaque but the yolks seem liquid within.

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    Nutritional Facts

    Per serving

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    Adapted from “A Modern Way to Cook: 150+ Vegetarian Recipes for Quick, Flavor-Packed Meals,” by Anna Jones (Ten Speed Press, 2016).

    Tested by Bonnie S. Benwick.

    Published October 9, 2016

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