Sweet potato tarts with oregano

Sweet potato tarts with oregano

Total: 1 hr 20 min. | Active: 20 min.
vegan, lactose-free, gluten-free
Nutritional value / piece: 49 kcal
, Fat: 2 g
, Carbohydrate: 7 g
, Protein: 1 g

These crispy, melt-in-the-mouth, oven-baked sweet potato tarts taste delicious with a salad, as an alternative to traditional potatoes in a dish, or on an appetizer platter. They are lightly seasoned with oregano and can be served with your favourite sauce.


10 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Sweet potatoes

400 g sweet potatoes, coarsely grated
1 tsp salt


2 tbsp Maizena cornflour
1 tbsp olive oil
2 tsp dried oregano
a little pepper
a little olive oil
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How it's done

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Sweet potatoes

Mix the sweet potatoes with the salt, place in a sieve over a bowl and leave to absorb for approx. 15 mins. Squeeze the sweet potatoes well and transfer to a bowl. Leave the resulting liquid to stand for approx. 10 mins. so that the starch can settle at the bottom of the bowl. Carefully pour out the liquid, add the separated starch to the sweet potatoes.


Mix the cornflour, oil, oregano and pepper into the sweet potatoes. Line a baking tray with baking paper, brush the baking paper with a little oil. Divide the mixture into 10 portions, place on the paper, shape into round tarts using a round cutter (approx. 6 cm in diameter).

To bake

Bake for approx. 20 mins. in the centre of an oven preheated to 200°C. Turn the tarts carefully, cook for a further 15 mins.

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