The sweet potatoes can be cooked and grated up to 2 hours ahead and set aside, covered, until serving time. Assemble and cook the rosti close to serving time.
ingredients
makes 30
3 sweet potatoes, unpeeled
2 teaspoons cornstarch
3 tablespoons butter
1 1/4 cups mozzarella cheese, cut into 30 cubes
method
1. Boil or microwave the sweet potatoes until almost cooked, but still firm. Set aside to cool, then peel and coarsely grate into a bowl. Add the cornstarch and 1/2 teaspoon salt and toss lightly to combine.
2, Melt a little of the butter in a skillet. Place teaspoons of the potato in the pan and put a cube of cheese in the centre of each mound.
3. Top with another teaspoon of potato and gently flatten to form rough circles. Increase the heat to medium and cook for about 3 minutes each side, or until golden.
4. Repeat with remaining potato mixture and mozzarella cubes.
