Sweet potato tarts with oregano

Name: Sweet potato tarts with oregano
Prep time: 20 min
Total time: 80 min
Yield: 10
Ingredients: 2 tbsp Maizena cornflour; 400 g sweet potatoes; 1 tbsp olive oil; a little olive oil; 1 tsp salt; 2 tsp dried oregano; a little pepper

Total: 1 hr 20 min. | Active: 20 min.

vegan, lactose-free, gluten-free

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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.

Recipe by:
Anita - Breakfast & Bowls

Ingredients

for 10 pieces

Sweet potatoes
400 g	sweet potatoes, coarsely grated
1 tsp	salt

Tarts
2 tbsp	Maizena cornflour
1 tbsp	olive oil
2 tsp	dried oregano
a little	pepper
a little	olive oil

How it's done

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.

Tarts

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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