Beans recipes

Chorizo, black bean and sweet potato fritters

1 hour

Berry recipes

Sweet potato-and-coconut cake with date “butter”

1 hour 40 minutes

Burger recipes

Sweet potato-and-red quinoa burgers with caramelised fennel and onion and dill aïoli

15 minutes

Asian recipes

Twice-baked sweet potatoes with spicy sausage, bitter greens and crispy shallots

1 hour 10 minutes

Citrus recipes

Sweet potato with lemony crème fraîche

20 minutes

Carrot recipes

Sweet potato-and-carrot fritters

20 minutes

Chip recipes

Roast sweet potato slap chips with sriracha tartare sauce

40 minutes

Sweet potato

Sweet potato chips with herbed salt

15–20 minutes

Potato recipes

Potato and sweet potato röstis

15 minutes

Potato and sweet potato röstis

By Siba Mtongana

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

250 g yellow sweet potatoes, peeled and coarsely grated
250 g potatoes, peeled and coarsely grated
1 T garlic, grated
Sea salt and freshly ground black pepper, to taste
4 T canola oil
2 T butter
4 T plain cream cheese
4 t garlic chives, chopped
1 t fresh lemon juice
Onion powder, a large pinch
Salt, a pinch
100 g sliced peppered salami

Method

Preheat the oven to 70°C and line a baking tray with kitchen paper. Place the grated potatoes in a bowl, add the garlic, season and mix well. Heat half the oil in a large non-stick frying pan and add half the butter.

Divide half the potato mixture into four, then shape each portion into a round patty about 1 cm thick and press together firmly. As soon as the butter begins to sizzle, carefully place the röstis in the pan.

Cook over a moderate heat for 5 minutes, or until crisp and golden brown, then turn over and cook for a further 5 minutes.

Don’t worry if they break up when you turn them – simply pat them back into shape. Shape the remaining mixture into 4 more röstis. When the first batch is cooked, transfer them to the baking tray to drain. Keep them warm in the oven. Cook the remaining röstis in the same manner.

To assemble, mix the cream cheese, garlic chives, lemon juice, onion powder and salt. Transfer into a small serving bowl and serve with the röstis and peppered salami slices.

Cook’s note: Do not drain off the starchy liquid released by the potatoes once you’ve grated them; this helps prevent the röstis from breaking while cooking.

Umfino (maize meal cooked with cabbage and leafy greens)

Amasi-and-raisin scones

Mandazi with ClemenGold-infused chocolate sauce

Chorizo, black bean and sweet potato fritters

Sweet potato brownie loaf

Sweet potato-and-coconut cake with date “butter”

Sweet potato-and-red quinoa burgers with caramelised fennel and onion and dill aïoli

Japanese tempura sweet potato

Twice-baked sweet potatoes with spicy sausage, bitter greens and crispy shallots

Sweet potato with lemony crème fraîche

Sweet potato-and-carrot fritters

Roast sweet potato slap chips with sriracha tartare sauce

Mexican-style sweet potatoes

Sweet potato chips with herbed salt

Potato and sweet potato röstis

Potato and sweet potato röstis

Ingredients

Method