Dips and sauce · vegetarian

Baked sweet potato rosti with poached egg and blueberry-thyme sauce

Rich, blueberry deliciousness

284 kcal  happyfacenobackground  happyfacenobackground

Flavours: 1 tsp paprika, 1 tsp balsamic vinegar, ½ tsp lemon juice, 1 tsp dried thyme, S/P, sprinkle cayenne pepper

Bulk: 400g sweet potato (grated), 2 large eggs, 100g blueberry

Jazzy: use fresh thyme and freshly squeezed lemon juice

Lets cook: Preheat the oven to 220oC. Peel and grate the sweet potato into a bowl. Sprinkle some salt over the potato, mix and leave to sit for a 5 minutes. Grab some potato in your hands and squeeze it a little to remove some liquid over the sink. This will ensure the potato goes a little crispy in the oven. Then season with pepper, add the paprika and flatten out into a large baking dish or halve into 2 small dishes. The height should be around 2cm. Place in the oven for 30 minutes or longer until the top starts to go golden and crispy. Meanwhile, prepare the blueberry sauce by adding the balsamic vinegar, lemon juice, thyme and blueberries to a small pan over a low-medium heat. Cook for 15 minutes whilst stirring frequently. You can either smush (an oddly satisfying thing to do) all the blueberries or keep some whole like I did. Don’t make the sauce boil otherwise it’ll easily burn. Once this is done, set aside. Next move onto the poached eggs. Bring water to a simmering-boil on the stove (the water should be simmering and not bubbling). Crack the egg into a small bowl/cup and create a fast whirl pool in the pan with a spoon. Then add the egg into the middle of the whirl pool so the egg white wraps around the yolk. Cook for 3 minutes for a slight runny yolk. Remove from the water and drain away the excess water. The sweet potato should be ready by now so take out the oven, place the egg onto and sprinkle some cayenne pepper onto the egg for a kick of spice (can leave out and use a little pepper instead if you don’t like spice). Then drizzle over the blueberry-thyme sauce and tuck in  cutefacenobackground


This is actually a small portion and I would have loved to have more (so much more…), so I’d recommend either having 2 portions as a starter, or have with a side of salad/vegetables OR make one big portion and eat all of it to yourself. It’s okay, I won’t judge 😉

4 thoughts on “Baked sweet potato rosti with poached egg and blueberry-thyme sauce

    1. The sweet sharpness of the blueberry sauce really compliments the taste of the yolk. I have a sweet tooth so having something sweet in my dinner is great aha 😀
      I can imagine Japanese sweet potatoes are good grated and baked with ingredients similar to Daigaku Imo 🙂


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s