Sweet potato rosti

Sweet potato rosti features finely grated sweet potatoes combined with egg and flour, creating crispy golden patties. This versatile dish is ideal for breakfast, brunch, or as a side, showcasing the natural sweetness of sweet potatoes.

16 Jan 2026
Cook time 15 min
Prep time 20 min

Ingredients:

3 sweet potatos
1 egg
1/4 cup all-purpose white wheat flour
1/4 cup butter
1/4 cup olive oil

Sweet potato rosti is a delightful and versatile dish that combines the natural sweetness of sweet potatoes with a crispy, golden exterior. Perfect for breakfast, brunch, or as a side dish, this recipe is both simple and satisfying. With just a handful of ingredients, you can create a delicious rosti that is sure to impress your family and friends.

Instructions:

1. Preparation of Sweet Potatoes:
- Begin by peeling the sweet potatoes. Use a box grater to finely grate them into a large bowl.

2. Mixing the Ingredients:
- Add the lightly beaten egg to the grated sweet potatoes.
- Gradually sprinkle in the all-purpose white wheat flour. Mix well until all the ingredients are thoroughly combined.

3. Forming the Rosti:
- Take small portions of the mixture and shape them into flat patties, roughly 3 inches in diameter and about 1/2 inch thick.

4. Preheating the Pan:
- In a large skillet, combine the butter and olive oil. Heat over medium heat until the butter is melted and the mixture begins to sizzle.

5. Cooking the Rosti:
- Carefully place the sweet potato patties into the hot skillet. Avoid overcrowding the pan, cooking them in batches if necessary.
- Fry each patty for about 4-5 minutes on each side, or until they turn golden brown and crispy.
- Use a spatula to gently press the patties down slightly as they cook, ensuring an even crispiness.

6. Draining Excess Oil:
- Once cooked, transfer the rosti onto a paper towel-lined plate to drain any excess oil.

7. Serving:
- Serve the sweet potato rosti hot, garnished with your favorite toppings like sour cream, chives, or a sprinkle of sea salt.

Sweet potato rosti is an easy-to-make dish that brings a nutritious and flavorful twist to traditional rosti. Follow these tips for the best results and enjoy this tasty, crispy treat that can be served as part of any meal. Whether you're entertaining guests or just looking for a new way to enjoy sweet potatoes, this recipe is sure to become a favorite.

Sweet potato rosti FAQ:

What is the cooking time for sweet potato rosti?

Cook the sweet potato rosti for about 4-5 minutes on each side in a skillet, until they are golden brown and crispy. Ensure the pan is preheated before adding the patties.

How do I know when the sweet potato rosti is done?

The rosti is done when both sides are golden brown and crispy. You can also gently press down on the patties to check for tenderness inside.

Can I store leftover sweet potato rosti?

Yes, you can store leftover sweet potato rosti in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet to retain crispiness.

What can I use instead of all-purpose flour in this recipe?

You can substitute all-purpose flour with a gluten-free flour blend or almond flour. Note that the texture may vary slightly.

What size skillet should I use for frying sweet potato rosti?

A large skillet is recommended to accommodate multiple patties. A 10-12 inch skillet allows for even cooking without overcrowding.

Tips:

- Grate the sweet potatoes using the large holes of a box grater for the best texture.

- Squeeze out any excess moisture from the grated sweet potatoes using a clean kitchen towel or paper towel. This will help ensure your rosti is crispy.

- If you prefer a spicier flavor, you can add some finely chopped chili or a dash of cayenne pepper to the mixture.

- Use a non-stick frying pan to prevent the rosti from sticking and make flipping easier.

- Press the mixture firmly into the pan to help it hold together and achieve a nice, even crispness.

Nutrition per serving

6 Servings
Calories 180kcal
Protein 3.31g
Carbohydrates 24g
Fiber 3.16g
Sugar 4.26g
Fat 18g

Sweet potato rosti