I am a massive fan of sweet potato. I love the fact that baked sweet potato chips are now popping up on menus all over the place. Who wouldn’t love a healthier variation of a hot chip. At home, baked sweet potato chips with homemade guacamole (my sister makes the best one ever) are a favourite.
Sweet potatoes are packed with Vitamin A,the anti-oxidant beta-carotin, vitamin C and potassium. Despite their nutritional amazingness, we went through a phase a few years ago that we ate so much sweet potato that Dad can’t even look at one anymore.
Potato rostis have to be one of the simplest, delicious recipes to make. Although I can never get past the bagels, I am always tempted by my friend who gets herself potato rostis at the Carseldine markets every week.
In order to have the best of both worlds, I have now added sweet potato fritters with dill to the breakfast menu. It has been a good decision. Serve them with yoghurt (of course) and avocado and you have yet another breakfast winner.
Since breaking my food processor, the only downside to making rostis is having to grate all of the sweet potato. It’s like a workout and a breakfast all rolled up in a ball.
I’m totally ok with that.