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1
Peel the sweet potato and wash it. Use a mandoline to shred it finely. Put in a bowl and add some salt to help get the water out and leave for 10 minutes. Put the shredded potato in a clean tea towel and squeeze very well, you'll be surprised at the amount of water that comes out.
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2
Pre-heat the oven to 350 degrees F with rack 2/3 up. Line a baking tray with parchment paper, drizzle some olive oil and smear the parchment paper with it.
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3
Put the shredded potato in a bowl, add 3 tablespoons of olive oil and some pepper (no more salt because the potatoes already have sat with salt) and mix well. Divide into 8 equal parts and make patties pressing the shredded potatoes together. Put the patties on the baking tray, pressing them flat and keeping them the same size. I used rings to make mine but you can make them without the rings.
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4
Cook for 15 minutes. At this point the potatoes will be a bit cooked so take the tray out and press the potatoes down with the back of a spoon to make them adhere to each other. Put back in the oven and cook for a further 15 minutes or until golden. You can also put them for the last 5 minutes under the grill to get the top part golden.
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5
You can also do the rostis in a frying pan but I find it quicker and simpler to make in the oven as I can fit more in the same tray but choose whichever you like best.
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6
While your potatoes are in the oven, peel the pear, that should be on the hard and green side to withstand cooking. Slice the bottom off and then slice through the pear making slices 1/2 inch thick. Put the pear slices in a bowl, add the maple syrup, a pinch of salt and freshly ground pepper and coat well.
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7
In a large enough frying pan melt the butter over medium heat. As soon as it's melted add the slices of pear and let them get golden brown. Turn and brown the other side. Remove from the heat and set aside.
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8
Cut up the gorgonzola in pieces and put 1 tablespoon of cheese over each of 4 rostis. Cover with the other 4 rostis so you end up with 4. Put one slice of pear on top of each and put back in the oven to slightly melt the cheese and warm up the rostis and pear.
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9
Make the dressing for the salad whisking together 4 tablespoons of olive oil, 1 tablespoon of lemon juice, 1 teaspoon of Dijon Mustard, 2 teaspoons of Maple Syrup, salt and pepper. Whisk to get a creamy sauce and drizzle over the salad.
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10
Divide each rosti in a plate, add some mixed green salad, drizzle with the dressing and serve immediately.
