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  • Holly Nelstrop

Baked Sweet Potato Rosti

It's been a busy couple of weeks at our house with my healthy takeaway proving more popular then ever. The support from my regular customers has been amazing as always and the lockdown seems to have encouraged lots of new people to order too. A huge thank you to all!


I've been looking forward to sharing this recipe as it always proves popular when it's on my menu. These rosti's are easy to make and taste delicious. Serve them along side a curry, have them warm with a salad or even serve them with avocado and poached eggs for breakfast. Make a big batch and freeze some for another day.


Baked Sweet Potato Rosti

Ingredients (makes 18)

2 large sweet potatoes

1/2 onion or 3 spring onions

1 clove garlic, finely chopped

1/2 tsp chilli powder

3 tsp cumin

2 tsp smoked paprika

Handful parsley, chopped

2 eggs

2 tbsp olive oil

Sea salt & black pepper


Equipment Needed

Chopping board and knife

Food processor with grater attachment or cheese grater

Baking tray

Greaseproof paper


Method

Pre-heat the oven to 180C fan and line a baking tray with greaseproof paper. Peel the sweet potatoes and grate them either using the food processor or a cheese grater. Place the sweet potato into a large bowl. Finely slice the onion and add to the bowl along with all the remaining ingredients. Season well.


Use a spoon or your hands to mix all the ingredients together until well incorporated. Pour a little oil onto your lined baking tray and spread it around using your fingers. Take handfuls of the potato mixture squeezing it together to form a loose ball and carefully place on to your baking tray. Do this until you've used all the mixture up, you may need another tray.


Bake for 20minutes or until the rosti's are crispy on the top and holding together. Remove from the oven and serve warm.

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