Warm sweet potato rostis with gorgonzola and pear

Indulge in the delightful combination of warm sweet potato rostis topped with creamy gorgonzola and sweet pear. A harmonious blend of flavors awaits!

Ingredients:

• 1 big sweet potato about 16 oz or 2 smaller ones
• 1 pear, on the green side
• 4 tablespoons Sweet and creamy gorgonzola
• 6 tablespoons Extra Virgin Olive Oil
• 1 tablespoon Maple Syrup
• 1 tablespoon butter, cut in small pieces
• salt
• pepper
• 2 cups mixed green salad

Instructions:

1. Peel and wash the sweet potato. Use a mandoline slicer to finely shred it. Transfer to a bowl, sprinkle with salt to draw out moisture, and let it sit for 10 minutes. Wrap the shredded potato in a clean tea towel and squeeze out excess water.
2. Preheat the oven to 180 °C, placing the rack in the upper-middle position. Line a baking tray with parchment paper and coat it with olive oil.
3. In a bowl, combine the shredded potato with 3 tablespoons of olive oil and pepper (omit salt as the potatoes have already been salted). Mix well, divide into 8 equal portions, and shape them into patties. Place the patties on the prepared baking tray, flattening them and keeping them uniform in size. You can use rings for shaping, if desired.
4. Bake for 15 minutes. After this time, remove the tray from the oven and press the potatoes down with a spoon to compact them. Return them to the oven and bake for an additional 15 minutes or until golden brown. For extra crispiness, finish under the broiler for 5 minutes.
5. Alternatively, you can cook the rostis in a skillet, but baking is recommended as it allows for more even cooking and can accommodate more servings on one tray.
6. While the potatoes are baking, peel a firm, green pear. Slice off the bottom and cut the pear into 1/2-inch thick slices. In a bowl, toss the pear slices with maple syrup, salt, and pepper until coated.
7. In a large skillet over medium heat, melt butter. Add the pear slices and cook until golden brown on both sides. Remove from heat and set aside.
8. Cut the gorgonzola into pieces. Place 1 tablespoon of cheese on top of each of 4 rostis. Top with the remaining 4 rostis to create 4 sandwiches. Add a slice of pear on each and return to the oven to melt the cheese and warm the rostis and pear.
9. Prepare the salad dressing by whisking together olive oil, lemon juice, Dijon Mustard, Maple Syrup, salt, and pepper until well combined. Drizzle the dressing over the mixed green salad.
10. To serve, place a portion of rosti on a plate, accompany with mixed green salad, drizzle with the dressing, and serve immediately.

Summary:

• Calories: 1319 kcal
• Fat: 111 g
• Protein: 17 g
• Carbs: 72 g
• Potassium: 1020 mg
• Magnesium: 76 mg