• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
    • My Story
    • Portfolio
    • Subscribe!
    • Privacy policy
  • Recipes
    • By Diet
      • Vegetarian
      • Vegan
      • Gluten-free
    • By Series
      • 5 Ingredients or less
      • Table for two
      • BAKED not Fried
      • On-screen Food
    • By Meal
      • Breakfast
      • Appetizers
      • Lunch/Dinner
      • Desserts
      • Sauces and curry
      • Drinks & Beverages
      • Snacks
      • Dips and Sides
  • Resources
    • For Bloggers
    • Travelogue
    • Kitchen Wisdom
  • Perspective
  • Green Life
  • Shop
  • Contact

Love is in my Tummy

Plant-based flavor

June 17, 2016 By Tina Dawson 24 Comments

Spicy Sweet Potato Rosti

Sweet Potato Rosti

Rostis are originally a Swiss breakfast dish made with mildly seasoned grated potatoes, pan fried as a large pancake. The potatoes are either raw or partially boiled beforehand to speed up the cooking process.My version is inspired by the Swiss breakfast pancakes, but they’re made with so-much-healthier Sweet potatoes and seasoned with ginger, curry leaves with added onions and bell peppers. Packed with flavour and health, these make amazing appetizers.

My mother always told me that sweet potatoes are one of the healthiest vegetables in the world! Sweet potatoes come in two colors. Orange and purple. In Asia, sweet potatoes are mostly purple. And each has its own list of nutrients. The Orange sweet potato has high Vitamin A content. You can meet almost 90% of your daily Vitamin A needs with just this one root vegetable. It’s better than carrots, seriously! The purple variety on the other hand, is rich in anti-oxidants and also has anti-inflammatory properties.  As the sweet potato passes through your digestive tract, they undo the damages caused by heavy metals and oxygen radicals. Pretty neat, huh? Kinda like an eraser – they clean as they go.  Despite being naturally sweet, they are good blood sugar level regulators, making this a perfect indulgence for those with diabetes.

Sweet Potatoes

Making these sweet potato rosti are as easy as they come. Just mix all the ingredients together in a bowl. How lovely are these colors? Incidentally, they happen to be the colors of the Indian flag!

Sweet potato rostiSweet Potato Rosti

Shape them into patties. I did small ones, but you can do it Swiss style and make one large pancake, the size of your pan.

You can also make them with cooked sweet potatoes – boiling enhances their nutrition content as opposed to just roasting. In fact, the rosti with boiled sweet potatoes made for a more even and neat looking end product. Personally, I liked them better! But a word of caution – if making the sweet potato rosti with cooked sweet potatoes, just add a little more flour or breadcrumbs to bind the batter and absorb the extra liquid.

Sweet Potato Rosti

Spicy Sweet Potato Rosti

Created by Tina Dawson on June 15, 2016

Sweet Potato Rosti

  • Prep Time:10m
  • Cook Time:15m
  • Total Time:25m
  • Serves: 6
  • Yield: 12-14 fritters

Ingredients

  • 2 c raw sweet potato, grated
  • 1/2 c onion, diced
  • 1/4 c green capsicum (bell peppers), diced
  • 2 tbsp. cornflour
  • 2 tbsp. all purpose flour
  • 1 tsp. ginger, grated
  • 1/4 tsp. fried red chilli flakes
  • 3 curry leaves, finely chopped
  • a handful of fresh coriander, chopped
  • Salt, to taste
  • 2 tsp. oil, just to grease the pan. Oil spray works fine.

Instructions

  1. Squeeze the grated raw sweet potato to remove most of the liquid.
  2. Mix all the ingredients together in a bowl until combined.
  3. Heat a pan over medium-low heat. Shape spoonfuls of the sweet potato batter into patties.
  4. Roast and flip until golden brown on both sides.
  5. Serve hot with a yogurt/sour cream dip.
  • Print
Sweet Potato Rosti Pin

You might also like

  • Baked Mashed Potato FriesBaked Mashed Potato Fries
  • Vegan Zucchini FrittersVegan Zucchini Fritters
  • Coconut Kinako DangoCoconut Kinako Dango
  • Baked Navratna Mixture – Indian Trail MixBaked Navratna Mixture – Indian Trail Mix
  • Oven Roasted Chana DalOven Roasted Chana Dal
  • Oven Roasted Moong Dal | Mung BeansOven Roasted Moong Dal | Mung Beans

Filed Under: All Recipes, Appetizers, Cuisines, Indian, Vegan, Vegetarian Tagged With: Appetizers, Breakfast, Indian, Recipes, Served with tea, sweet potato, Swiss, Vegan, Vegetarian

Previous Post: « Veggie Pasta Bake w/ Tofu
Next Post: Chocolate Hazelnut Biscotti »

Reader Interactions

Comments

  1. Lou says

    June 13, 2020 at 5:30 pm

    If boiling how long do you boil the sweet potato for before peeling and grating.? Do you boil it whole? Also do you need to get the moisture out if you boil it?

    Reply
    • Tina Dawson says

      September 12, 2020 at 12:16 am

      I pressure cook sweet potatoes with skin until soft, then peel. If the mashed potatoes are too moist to form patties, I’d add flour/breadcrumbs to thicken it a bit.

      Reply
  2. chez moi says

    September 2, 2019 at 11:11 am

    What a lovely recipe! I have two little sweet potatoes waiting to turn into rostis, but I am wondering what you use as corn flour? I have polenta on hand and Maizena, but not a true corn flour. Which do you recommend? Or should I just sub wheat flour?

    Reply
    • Tina Dawson says

      September 6, 2019 at 9:26 am

      The corn flour is used as a binding agent, and it also results in a crispier, lighter rosti. While yes, you can substitute wheat flour for binding, it might be a heavier end product. But I’m sure it will work.

      Reply
  3. Rashi says

    June 30, 2019 at 2:05 pm

    Hi Tina ! Your pictures look lovely ! I tried the raw version today and I felt like they came out a bit dry. Any suggestions to improve on that ?

    Reply
    • Tina Dawson says

      July 2, 2019 at 11:51 am

      Did you spread them out too thin? Mine get dry when I do that, because not enough moisture is trapped inside as the rosti cooks. Try piling them a little thicker next time!

      Reply
  4. Marian White says

    March 14, 2019 at 10:16 pm

    Made these today and they were yummy but how on earth do you form them into patties? What a mess LOL

    Reply
    • Tina Dawson says

      March 26, 2019 at 11:28 pm

      Did you do the raw shredded version or the cooked version? The first image in the post was made with raw sweet potatoes, the last photo is with cooked sweet potatoes. It is definitely harder to work with raw sweet potatoes, but a rosti is always meant to be slightly messy, I guess. The water in the sweet potatoes is drawn out when salted, and moistens the flour, forming a binding agent.

      Reply
  5. Sandra says

    November 3, 2018 at 5:34 am

    Looks great! Will try them tonight…

    In Switzerland we don’t eat Rösti for breakfast but for lunch or dinner and often is cheese, eggs or bacon involved … yummy
    Greetings from Switzerland!

    Reply
    • Tina Dawson says

      November 5, 2018 at 2:59 pm

      Thank you Sandra, that does sounds more filling with the cheese, meat and eggs! Bon appetit!

      Reply
  6. Adele says

    June 18, 2017 at 2:48 am

    Hi Tina! I happened upon this recipe via pinterest and I’m looking forward to making it. Could you give me some more guidance about using boiled potatoes? Do I boil them whole and then grate?? By the way, I love the shot of the ingredients looking like the Indian flag… so creative! 🙂

    Reply
    • Tina Dawson says

      June 18, 2017 at 12:40 pm

      Yes, please boil the potatoes, peel then grate. It’s easier and much less messier in this order. 🙂

      Reply
  7. Maja says

    December 13, 2016 at 11:48 pm

    these look wonderful, trying the recipe now! one correction though, rostis are Swiss, not Swedish 🙂

    Reply
    • Tina Dawson says

      December 14, 2016 at 3:38 pm

      Thanks Maja, I stand corrected! 🙂 I hope you love them though! 🙂

      Reply
  8. Swayam says

    June 19, 2016 at 3:46 am

    Looks delicious! We make these kinda things with potatoes. PS: love your logo!

    Reply
    • Tina Dawson says

      June 20, 2016 at 9:32 am

      Thanks a lot Swayam! I designed it myself 🙂 These fritters were originally designed to be made with potatoes, but sweet potatoes make the indulgence a little healthier!

      Reply
  9. Daniela Apostol says

    June 18, 2016 at 3:18 am

    I have not tried the purple sweet potatoes, I am unsure actually if they are easily available in the area where I live, but I might be wrong. I do love sweet potatoes and their lovely taste, so much you can cook with them. Your pretty little patties are a great choice, they must be very flavourful.

    Reply
    • Tina Dawson says

      June 20, 2016 at 9:34 am

      They truly are Daniela! I get both varieties of sweet potato at a local Asian farmer’s market. They have loads of the stuff almost all year round! Lucky me! But these do taste amazing with either varieties. Sweet and hot at the same time. A party in your mouth!

      Reply
  10. Bintu | Recipes From A Pantry says

    June 18, 2016 at 2:49 am

    I never realised that sweet potatoes are that healthy – luckily I love them so eat them 2 or three times a week. Lush looking rosti.

    Reply
    • Tina Dawson says

      June 20, 2016 at 9:34 am

      Oh Bintu, they are supremely healthy! Now whenever you eat them, know how good they are for you!

      Reply
  11. Ludmilla says

    June 17, 2016 at 10:19 pm

    I love the combination of the ingredients!! It’s such a flavorful meal.

    Reply
    • Tina Dawson says

      June 20, 2016 at 9:35 am

      Thanks so much Ludmilla!

      Reply
  12. Sarah @ Champagne Tastes says

    June 17, 2016 at 9:53 pm

    what what what!?! I didn’t know there was a purple sweet potato!!!! That’s fantastic- I need to find some and make these! (although I know I can make them with the orange ones too lol)

    Reply
    • Tina Dawson says

      June 20, 2016 at 9:37 am

      Ha ha! Sarah, I made these Rosti with the orange ones, but I do have two purple ones sitting in the cupboard, waiting to be properly Rosti-fied. I am sure they taste good, eitherways!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Tina Dawson Profile Picture

Hi! I'm Tina - the human behind all the content you see on this blog. Welcome to my little corner of the internet where I create flavorful and unique plant-based recipes.

Read More…

Let’s Connect!

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Subscribe to Email Newsletter

5 Ingredients or Less Ebook Cover

The Blank Canvas Store - Food Photography Backgrounds and Props Store

BUY CUSTOM FOOD PHOTOGRAPHY BACKGROUNDS + PROPS

Don’t Miss These!

VEGAN Pumpkin Shaped Rolls

VEGAN Pumpkin Shaped Rolls

Caramelised Onions in a plate

Caramelized Onions

VEGAN Iced Mocha Latte on wooden plate with coffee beans strewn on table

VEGAN Iced Mocha Latte

Raspberry Iced Tea

Raspberry Iced Tea

Dairy-free Mocha Hazelnut Cappuccino

[V] Mocha Hazelnut Cappuccino

Puff Pastry Voodoo dolls on a table with Halloween things

Puff pastry Voodoo Dolls

Copyright © 2023 · LOVEISINMYTUMMY · PRIVACY POLICY · CONTACT · StudioPress Themes

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.AcceptReject Learn More
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled

Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.

Non-necessary

Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.

SAVE & ACCEPT