What is a swoodle you ask? Just like its zoodle (zucchini noodle) buddy, swoodles are sweet potato noodles and soon to be your next big food obsession. Add some sweet potato pieces to your spiraliser and start creating these swoodle rosti. Once you try them you'll wonder why you ever bothered with the standard potato version. Better than a hash brown, these Paleo delights will make your next big breakfast fry-up worthy of an Insta post — #foodspo.
Serve with eggs, lean bacon, avocado, baby spinach and dill (for added flavour) for the perfect meal.
- Sea salt and freshly ground black pepper
600g sweet potato, spiralised into thick noodles
2 eggs, at room temperature
2 tablespoons coconut oil or good-quality animal fat
- Mix half a teaspoon of salt through the sweet potato noodles and allow to stand for 10 minutes to draw out the liquid from the sweet potato.
- Squeeze out all the excess moisture from the sweet potato and place in a bowl.
- Add the eggs and some pepper and mix well.
- Melt half the oil or fat in a large, non-stick frying pan over medium–high heat. Spoon in two tablespoons of sweet potato mixture for each rosti and shape into a patty. Cook, in batches of four, for two minutes until golden on the underside.
- Turn and cook for another two minutes until crisp and golden, then remove from the pan and keep warm.
- Repeat to make another four rosti.