Sweet Potato Rosti with Roast Tomatoes

Ingredients

2 (about 350g each) gold sweet potatoes, peeled
1 brown onion, peeled
500 g vine-ripened cherry Tomatoes
1 avocado, stoned, peeled, thinly sliced
60 g baby rocket

Method

Preheat oven to 200 C. Line a large baking tray with baking paper.

Use a box grater to coarsely grate the sweet potatoes and onion. Place in a colander. Use your hands to squeeze as much liquid as possible from the sweet potato mixture. Transfer to a large bowl. Season well.

Spread the sweet potato mixture evenly over the lined tray (don’t flatten the mixture). Spray with olive oil spray. Bake for 30 minutes or until the sweet potato mixture is light golden.

Meanwhile, place the tomatoes on a baking tray. Spray with olive oil spray and season. Add to the oven with the rosti and roast for 15 minutes or until the tomatoes begin to collapse.

Arrange the tomatoes, avocado and rocket over the rosti. Season.

Credits: Coles

Photo Credits: Coles