Recipe for Sweet Potato Rösti with Avocado Purée

Prepare the rösti. Peel the sweet potato and grate it with a coarse grater. Mix it with the parmesan, chopped cilantro, minced garlic, and the eggs. Lightly pepper and mix well.

Preheat the oven to 180 °C. On a baking sheet lined with parchment paper, shape rounds about 10 cm in diameter and 3 cm in height. Bake for about 25 minutes. Let cool, then store in an airtight container in the refrigerator.

Prepare the salsa. Chop the tomato into small cubes and finely chop the red onion. Mix everything with the drained red beans. Season with salt, pepper, and drizzle with a bit of olive oil. Mix well, then place in an airtight container in the fridge. The rösti and salsa can be kept in the fridge for up to 4 days.

10 minutes before the guests arrive: Mash the avocado, season with salt and pepper, and mix well. Place a rösti on each plate, cover with a layer of avocado and 1 tablespoon of salsa. At the time of serving, poach the eggs for 3 minutes in boiling salted and vinegar water and place them on the röstis.

To conclude, "I welcome my guests without stressing" by Sandra Thomann, published on 21/09/2022.