TWO SISTERS INN SWEET POTATO ROESTIS - with Apple Butter Cherry Sauce
Total preparation time: 60 minutes
Serves: 6Ingredients:
- 1 1/2 lb sweet potatoes, peeled
- 1 clove garlic, peeled
- 1/4 inch piece fresh ginger, peeled
- 1 cup cooked quinoa
- 1/3 cup flour (quinoa flour for gluten free)
- 1 teaspoon salt
- ½ teaspoon freshly ground pepper
- 4 eggs, slightly beaten
- Apple Butter-Cherry Sauce
- 1 cup light apple butter
- 1 cup cherry jam
- 1 stick unsalted butter
- Garnish
- Sour cream, 6 tablespoons
- Parsley, finely chopped
- Marigold petals
Steps:
- Grate potatoes into a large bowl. Finely mince garlic and ginger and add to potatoes, mixing well. Place mixture into a large Ziploc bag pressing the air out, and refrigerate overnight
- Place 2/3 cup of water in a small pot. Put 1/3 cup uncooked quinoa in a sieve and rinse thoroughly. Add to the water in pot and bring to a boil. Cover, reduce heat, and simmer for 15 minutes or until all the liquid is absorbed. Cool slightly. May be prepared and refrigerated overnight. (Note: use 1/3 cup uncooked quinoa to make 1 cup cooked.)
- Place cherry jam, apple butter and butter in saucepan over medium-high heat and bring to a boil stirring constantly. Reduce heat and simmer for 5 minutes, stirring occasionally. Remove from heat and cool slightly before serving. May be made in advance and reheated before serving. Makes 2-1/4 cups. Refrigerate unused portions
- Preheat oven to 350o. Place potato mixture into large bowl and add quinoa, flour, salt and pepper, mixing well. Add eggs and mix until evenly moist. Heat two non-stick griddles over medium heat and brush lightly with oil. Using a ¼ cup measure, ladle potato mixture onto griddles and flatten into 4-inch circles. Cook about 3 minutes until crisp and brown on one side, then carefully turn over and repeat on the other side. Remove from griddles and place in oven on a preheated rimmed baking sheet on parchment paper for about 10 minutes until cooked through.
- Serve 3 roesti per plate topped with ¼ cup of apple butter-cherry sauce and a small dollop of sour cream on top. Sprinkle with chopped parsley and marigold petals.