I wanted to recreate this since I had it in Switzerland the day after my Ultra Marathon, that one however was cooked in butter and used white potatoes! I’ve created this recipe as a healthier version for you all to enjoy using sweet potato and healthier cooking oils.
X2 sweet potatoes
X2 teaspoons of extra virgin olive oil
1 clove of garlic thinly sliced or minced
Peel and grate the sweet potato (I used a box grater) and place into a bowl.
On a layer of paper towel press out excess water of the sweet potato and replace back into the bowl.
Heat a frying pan on medium heat and add 1 teaspoon of EVOO, add the garlic and cook for 1-2 minutes.
Add the sweet potato to the garlic and combine.
Preheat the grill.
Using a fish slice or large spoon flatten out the sweet potato into a large sweet potato cake.
Use the fish slice to slightly peel the sweet potato away from the frying pan edge.
Leave to cook for 8 minutes.
Remove from the hob and place under the grill for a further 5 minutes – or until the sweet potato is nice and crispy.
Remove from the heat and leave to sit for 2 minutes.
Divide between 2 as a side dish.
Sprinkle with a little rock salt.
Perfect for eggs, baked salmon or chicken!
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