30 Days of Paleo Breakfast Meals
(Day 8)
Sweet Potato Rosti with Apple Compote Recipe
Rosti is usually made with white potatoes but in this paleo-friendly breakfast recipe we are using sweet potatoes instead. These are combined with onion, salt and pepper and fried in coconut oil until crispy. Some people like to use half sweet potato and half celeriac (for a more savory flavor) so do that instead if you like.
Your rosti will hold together if (and only if!) you squeeze as much liquid as possible out of the sweet potato and onion before proceeding with the recipe. These are wonderful served with a homemade apple compote. We are keeping things simple and using cinnamon and lemon to flavor it.
This recipe makes 2 or 3 servings, so serve 2 or 3 rosti per person, topping it with the apple compote. You can make the apple compote ahead if you wish, because it is good either warm or cold.
What You Need:
2 peeled medium sweet potatoes (or 1 sweet potato and the same amount again of celeriac)
1 medium yellow onion
1 teaspoon sea salt
1/4 teaspoon black pepper
Coconut oil, as needed
For the Apple Compote:
2 peeled, sliced organic apples
1/2 teaspoon ground cinnamon
Juice of 1/4 lemon
1 cup water
How to Make It:
Put the apple slices in a pan. Sprinkle over the cinnamon and add the lemon juice and water, then stir. Bring to a boil then turn the heat down and simmer for 20 minutes or until the apples are tender. You can mash it if you wish, or leave the pieces whole.
While the apple compote is cooking, grate the sweet potatoes (and celeriac if using) using a box grater or food processor. Sprinkle the salt over them and mix, then let them sit for 20 minutes so some of the excess moisture comes out. Meanwhile grate the onion and give it a squeeze to remove excess juice. Saute them in a little coconut oil in a skillet until crispy.
Now squeeze as much moisture out of the sweet potatoes as you can, squeezing fistfuls at a time over the sink, then put them in a large bowl and add the onion, salt and pepper.
Melt some more coconut oil in the skillet and add a sixth of the rosti mixture to the skillet, using a wooden spoon to flatten it. Repeat with the rest of the rosti mixture and cook the rosti for about 8 minutes or until golden brown. Flip and cook for 5 minutes on the other side. Serve the rosti with the apple compote.
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Save Print Paleo Breakfast: Sweet Potato Rosti with Apple Compote Recipe Author: CavemanDietBlog.com Ingredients
- 2 peeled medium sweet potatoes (or 1 sweet potato and the same amount again of celeriac)
- 1 medium yellow onion
- 1 teaspoon sea salt
- ¼ teaspoon black pepper
- Coconut oil, as needed
- For the Apple Compote:
- 2 peeled, sliced organic apples
- ½ teaspoon ground cinnamon
- Juice of ¼ lemon
- 1 cup water
- Put the apple slices in a pan. Sprinkle over the cinnamon and add the lemon juice and water, then stir.
- Bring to a boil then turn the heat down and simmer for 20 minutes or until the apples are tender. You can mash it if you wish, or leave the pieces whole.
- While the apple compote is cooking, grate the sweet potatoes (and celeriac if using) using a box grater or food processor.
- Sprinkle the salt over them and mix
- Let them sit for 20 minutes so some of the excess moisture comes out.
- Meanwhile grate the onion and give it a squeeze to remove excess juice.
- Saute them in a little coconut oil in a skillet until crispy.
- Squeeze as much moisture out of the sweet potatoes as you can, squeezing fistfuls at a time over the sink, then put them in a large bowl and add the onion, salt and pepper.
- Melt some more coconut oil in the skillet and add a sixth of the rosti mixture to the skillet, using a wooden spoon to flatten it.
- Repeat with the rest of the rosti mixture and cook the rosti for about 8 minutes or until golden brown.
- Flip and cook for 5 minutes on the other side.
- Top the rosti with the apple compote and serve
