Sweet Potato Rosti with Roast Tomatoes


2 medium (about 350g each) gold sweet potatoes, peeled
1 brown onion, peeled
2 x 250g pkts Australian Vine Ripened Cherry Tomatoes
1 (just ripe) Hass or Shepard Avacado, stoned, peeled & thinly sliced
60g pkt Australian Baby Rocket

Directions: (Cooking time) 30 mins

Section 1:
* Preheat oven to 200°C (392°F – 400°F)
* Line large baking tray with baking paper

Section 2:
* Use a box grater to coarsely grate sweet potatoes and onion
* Place in a colander, using your hands to squeeze as much liquid as possible from the sweet potato mixture.
* Transfer to a large bow and season well

Section 3:
* Spread the sweet potato mixture evenly over the lined tray (don’t flatten mixture);
* Spray with olive oil spray;
* Bake for 30 mins or until the sweet potato mixture is light golden

Section 4: . . . meanwhile
* Place tomatoes on a baking tray
* Spray with olive oil spray and season;
* Add to the oven with the rosti and roast for 15 mins or until the tomatoes begin to collapse

Section 5:
* Arrange tomatoes, avocado and rocket over the rosti – season.

Nutrition/Per Serve:
Energy 1004kJ/240 cals (12%);
Protein 6g (12%);
Fat 9g (13%);
Sugar 14g (16%);
Dietary Fibre 10g (33%)