|Sweet Potato Rosti|
I cooked my sweet potato rosti entirely on the stove because I didn't use an oven-proof skillet, but you could certainly follow his method of finishing the rosti in the oven if you use an oven-proof skillet or frying pan.
Here are the keys to successful rosti making: (1) Squeeze out as much liquid as possible from the grated potato or sweet potato before adding to the frying pan; (2) Don't try to flip the rosti before the bottom has fully cooked to a crispy golden brown, or else it could break into pieces during flipping; (3) Use a plate that's at least as big as the rosti, and be very careful in case there's any excess grease that could drip on you when you flip the rosti; (4) I used a non-stick skillet to make the flipping even easier.
Ingredients for Rosti
3 or 4 sweet potatoes (about 1 3/4 lbs)
2 Tbs plus 2 Tbs butter
|Cooking the rosti|
To flip, invert a large plate (at least as big as the rosti) over the rosti and hold it down with one hand, grab the skillet handle with your other hand, then carefully and confidently turn the skillet upside down so that the rosti drops down onto the plate. Slowly lift the skillet, making sure the entire rosti is now on the plate--the browned side will be visible now. Place the skillet back on the stove and add the remaining 2 tablespoons of butter. When the butter has melted, gently slide the rosti into the skillet, uncooked side down, and fry for another 25 minutes or so until crispy and golden brown on that side. You can remove the fully-cooked rosti from the skillet using the same plate-flip method. Use a knife to cut into wedges, and drizzle with Cinnamon-Bourbon Maple Syrup.
|Cinnamon-Bourbon Maple Syrup|
3/4 cup real maple syrup (I like Grade B, which is darker & more robust)
1 tsp Bourbon (I used Woodford Reserve)
1" piece of stick cinnamon
Combine all ingredients in a small saucepan, cover and simmer over low heat for about 20 to 30 minutes, stirring occasionally. I did this while the second side of the sweet potato rosti was cooking. This syrup is tasty over pancakes, waffles, stirred into oatmeal, or any other way you use regular maple syrup. You don't really taste the bourbon, but rather it helps tone down the sweetness of the maple syrup while adding earthy flavor notes. Store any leftovers in a covered container in the refrigerator.
PS: If you don't have maple syrup or the time to make your own bourbon infused pancake syrup, I recommend Jim Beam Bourbon Syrup, which is available at the Carolina Sauces online store.