I’ve been thinking that sweet potato might make a good rösti, so I’ve started experimenting.
Variant 1
1 sweet potato unpeeled, then grated. 1 scallion sliced and added to the mixture as well as a level tsp caraway seed. Formed into a chef’s ring and not packed too tightly. Small knob of unsalted butter on too. Baked in top Aga (180C) for 40 mins.
Kept its shape coming out of the ring but was easily squished, not weight-bearing so couldn’t support something piled on top. Caraway overpowering, will omit for next variant. Also, I’ll squeeze out excess water.
