Sweet Potato Rostis

Sweet Potato Rostis

These Sweet Potato Rostis take breakfast to a whole new level. Easy to make and prepare, with spices and herbs to add other dimensions, these rostis are super nutritious too. Sweet potato contains oodles of vitamin A which is great for eye health, your immune system and skin too. So wrap up warm this Autumn and eat those veggies to keep nasty bugs at bay!

Anyway back to the Sweet Potato Rostis, they take very little effort. You can also add different spices or herbs, and serve with a variety of meat or veg to produce a breakfast even a top chef would be proud of!

This recipe inspiration was taken from the Sirocco book by Sabrina Ghayour, and as I didn’t have some of the ingredients, I improvised with my own.

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Sweet Potato Rostis

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Votes: 1 Rating: 5 You: Rate this recipe!

Print Recipe

Servings	Prep Time
2 people	40 minutes

Cook Time

20 minutes

Servings Prep Time 2 people 40 minutes

Cook Time 20 minutes

Sweet Potato Rostis Yum Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe Servings Prep Time 2 people 40 minutes Cook Time 20 minutes Servings Prep Time 2 people 40 minutes Cook Time 20 minutes

Ingredients

• 1 large sweet potato
• 1 medium red onion
• 1 tbsp sea salt
• 1 tbsp plain flour
• 1 tsp tumeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp Cinnemon
• 1 handful fresh parsley chop finely
• olive oil

Servings: people

Units:MetricUS Imperial

Instructions

1. Grate your sweet potato and finely chop your onion. Place in a sieve for 20 minutes and squeeze all the moisture has come out. Don't worry if it's still a little wet, we can fix that! Just get as much out as you can.
2. Place your sweet potato and onion in a mixing bowl. Add your sea salt and plain flour and mix. Then add all your herbs and spices. Mix well.
3. In a frying pan, heat some olive oil or vegetable oil. Once the oil is warm, take a handful of sweet potato mixture and form a ball. Squash the ball into a flat pancake shape and place in the oil. Do this until all the mixture is gone. Cook on either side for around 5-10 minutes until crispy and golden.
4. Serve with your choice of fresh vegetables and egg. I also added a black pudding for that extra iron hit!

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