Tag Archive: sweet potato

Sweet potato rosti

Some people have asked if I would share the recipes of some of the meals I have been making on my #whole30 journey

They are less recipes than simple instructions on how to make an item or a meal – I make it up as I go along mostly.

So – here is how to make the sweet potato rosti I had with left over fish for breakfast today.

You need:

sweet potato. It goes further than you think – one little one was more than enough for me

egg. I needed one only

seasoning – whatever floats your boat. If you are mid #whole30 then you may well find the sweet potato exactly that, sweet, so season more than you might have in the old days. Some chili would also help to cut the sweetness. I found them so sweet I am planning a sweet potato rosti dessert!

You do. (Prepare to be underwhelmed at how hard this is)

Grate the potato.

Season it

Stir in an egg and mix well

Heat a little oil in a flat based frying pan. When it is hot but not crazy hot, put a spoon of the rosti mix onto the oil. Use the back of the spoon to squish it down into a rosti and not a potato ball.

Allow to cook on one side and flip when it seemed to be stuck together. Do this gently and not too soon. I actually waited until I could see that the strands of sticky-out potato were browned. If you do it too soon, just flip back over and be patient.

I had mine with cold, flaked fish but they would be pretty awesome under a runny egg with some bacon too.




So, Friday night was our taster menu meal, except the boys seem not to understand the term ‘taster’. I have seldom eaten so much in one evening!


I drew the veggie straw and decided to make a soup. I think soup can easily be a main course, and would work well as part of a taster menu. I wanted to be seasonal so I decided on beetroot soup. It seems beetroots like being in cold soup only but I decided, after consultation with my mother, to make a warm soup.

So I made beetroot and cumin soup.


You need:


500g of beetroot. I found baby ones – it was two Pick n Pay bunches.

600ml boiling water. This is to make the stock so if you use homemade stock just have as much.

1 large onion – sliced

250g sweet potato, peeled and sliced. In real life we buy potatoes by the individual and not weight. This was a medium sized thin skinned potato. I think it doesn’t matter if you have a bit more or less.

425ml milk

Ground cumin. I used a generous teaspoon


Salt and pepper

1 stock cube – only if you don’t use your own stock

Juice of half a lemon – about a tablespoon.


You do:

Boil the beetroot until cooked. I learnt a good trick for boiling beetroot. Cut the stalk off leaving that rough bit behind. Then, to check if the beets are cooked, rub a finger along one rather than poke with a fork. The beets are cooked when the skin comes off easily. If you don’t do the poking thing, less of the colour and flavour escapes.

Once they are cooked take the beets out of the water. Keep the water. Let me repeat that – Keep the water. Do not drain the beets into the sink and remember half way through you were supposed to keep the water. Peel them by sliding the skins off while still warm.


Cook the onions in the butter in a large saucepan until just turning colour. Add the peeled and sliced sweet potato . cook over a medium heat for a while and then add the milk, stock and cumin. Let this simmer until the potatoes are really soft.


Whizz the beets in a food processor with their cooking liquid. Then add the potato mix. It’s best to let it cool a bit or you may have splattered beet and potato mush on your walls. And I learnt not to over load the food processor with beet – a mighty mess was only just avoided.


Add the lemon juice, and salt and pepper if necessary. Serve with a swirl of cream and chopped chives or parsley.


I decided to get fancy and made bread with the beetroot stalks. Recipe tomorrow