Sweet potato roesti with mushrooms and grapes

main dish
Total: 50 min. | Active: 30 min.
vegan, lactose-free, gluten-free

I'm not a huge fan of Swiss cuisine, but I do love roesti. What's more, ever since sweet potatoes came on the scene here in Switzerland, I've not been able to get enough of this sweet-tasting, orange root vegetable. Needless to say, this sweet potato roesti is right up my street. Here I'm serving it with sautéed mushrooms and roasted balsamic grapes for an autumnal twist. A delicious yet simple autumn dish.

Fanny Frey - fannythefoodie

Ingredients

for 4 person

Grapes
200 g blue grapes
1 tbsp olive oil
1 tbsp balsamic vinegar
¼ tsp cinnamon
¼ tsp salt
Roesti
2 parcel ready-to-cook roesti (e.g. Karma sweet potato roesti), each approx. 500 g
  olive oil for frying
Mushrooms
2 tbsp olive oil
1  garlic clove, finely chopped
1 sprig rosemary
600 g mixed mushrooms, chopped
½ tsp salt
a little  pepper
To serve
a little  crema di Balsamico (balsamic cream)
  chilli flakes, to taste

How it's done

Grapes

Mix the grapes with all the other ingredients up to and including the salt, spread on a baking tray lined with baking paper.

To bake:

Approx. 20 mins. in the centre of an oven preheated to 200°C.

Roesti

Shape the roesti into 4 equal patties. Heat the oil in a non-stick frying pan, fry the patties over a medium heat for approx. 10 mins. on each side, remove and keep warm.

Mushrooms

Heat the oil in the same pan, add the garlic and rosemary and sauté for approx. 3 mins. Add the mushrooms, cook for approx. 10 mins., stirring occasionally, season.

To serve

Plate up the roesti, top with the mushrooms and grapes, garnish with balsamic and chilli flakes.

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