Leftover Sweet Potatoes

I am on this potato kick. Lately, I am in love with them. Baked, stuffed, fried, grilled, roasted, mashed...you name it, I am probably craving it (or already eating it). So, I had a couple of leftover sweet potatoes and absolutely couldn't wait to cook with them. I decided upon making Sweet Potato Rosti with Sage Bechamel, Baby Beets, Apple and Micro-Greens. It was a fabulous meal, both sweet and savory at the same time. A winner in my book.


Sweet Potato Rosti: Yields 4 Servings
1/4 cup vegetable oil (may need slightly more)
2 sweet potatoes, peeled and grated
1 T cornstarch
salt and pepper, to taste

Heat 2 T of the oil in a small skillet over medium-high heat. Toss potatoes with cornstarch, salt and pepper. Form a palm-full of potato into a cake. Place in the skillet, using a spatula to flatten slightly. Cook until golden, flip, and cook the other side. Remove from pan and keep warm in a low oven until ready to serve. Add additional oil to the pan as needed, and continue cooking the remaining potatoes in the same manner.


Sage Bechamel: Yields 4-6 Servings
2 T butter
1 large shallot, thinly sliced
1/4 cup sage leaves, chopped
salt and pepper, to taste
1/4 cup gluten-free flour (or all-purpose)
2-3 cups almond milk
1 t lemon juice

Heat butter in a small saucepan over medium heat. Add shallot and sage, cooking until tender and fragrant. Season with salt and pepper. Stir in flour and cook for 1 minute, stirring constantly. Whisk in almond milk. Bring to a boil; if mixture becomes too thick, add additional almond milk. Stir in lemon juice and readjust seasoning before serving.

To Serve 4:
1 recipe Sage Bechamel
1 recipe Sweet Potato Rosti
1/2 lb baby beets, steamed, peeled and sliced 1/4-inch thick
1 granny smith apple, cut into matchsticks
tossed with 1 t lemon juice
1 cup micro-greens
1 T olive oil
salt and pepper, to taste

Place 1/4 cup of Sage Bechamel on a plate. Top with 1 or 2 Sweet Potato Rosti. Arrange sliced beets on top of rosti. Toss apple and micro-greens with olive oil, salt and pepper. Place 1/4 cup of the apple salad on top.


Again, this meal was delicious. My boyfriend and I were huge fans of this one. Hope you enjoy it too!! I am in the process of a making a 3-course feast for this evening's dinner. Can't wait to share the recipes with you all.