Sweet Potato Rosti

This variation on the presentation of sweet potato enables it to be a crisp base for a salad, light meal or a snack in its own right.

The presentation of these ‘potato cakes’ offers a crisper variation of what is usually a ‘soft’ dish. To achieve this you need a mandolin to finely grate the potato into long ‘straws’. Or you can use a potato grater, which gives a different visual effect.

For a crisp surface, vegetable oil is required. And, while not deep-fried, more oil is needed than I generally use; so, you should ensure that the accompanying dishes are not oily.

Cook these as smaller rosti, they are delicate and difficult to make as a larger, pan size. The cooking time is dependent on the number being cooked.

Diets for which Sweet Potato Rosti is suitable:

Dairy Free, Gluten Free, Nut Free, Vegetarian and Vegan. (Suitable for Fodmap when eaten in the quantity this recipe proscribes.)


Preparation: 5 mins | Cook: 10 mins (per pan of rosti) | Serves: 4 Rosti

1 medium sweet potato (approx 300 gm/ 12 oz)
2 tbsp olive oil
1 tsp salt


PEEL and grate the sweet potato.
HEAT a nonstick frying pan to a medium temperature.
ADD 1/2 tbsp olive oil and place egg rings in the pan.
FILL each ring with grated potato, pressing the potato down to fill the spaces.
COOK for 3-5 minutes. (The temperature should be low to medium)
REMOVE the ring and turn the potato over. (A little care to ensure it does not fall apart.)
PRESS the potato and cook for a further 5 minutes. (Check to ensure they are tender and lightly browned on both sides.)
REMOVE and place on paper towel to drain off excess fat.
SERVE warm or at room temperature.


– With horseradish or other sauce.
– As the base for a light meal; top with poached egg (not Vegan), avocado and salad,scrambled tofu orsoft cheese and green salad (not Diary Free or Vegan).

Dishes to serve with Sweet Potato Rosti:

Spinach and Pine Nuts
Ricotta Bake
Avocado and Edamame Dip

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