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.
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!
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.
Spicy 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
- Squeeze the grated raw sweet potato to remove most of the liquid.
- Mix all the ingredients together in a bowl until combined.
- Heat a pan over medium-low heat. Shape spoonfuls of the sweet potato batter into patties.
- Roast and flip until golden brown on both sides.
- Serve hot with a yogurt/sour cream dip.
Lou says
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?
Tina Dawson says
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.
chez moi says
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?
Tina Dawson says
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.
Rashi says
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 ?
Tina Dawson says
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!
Marian White says
Made these today and they were yummy but how on earth do you form them into patties? What a mess LOL
Tina Dawson says
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.
Sandra says
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!
Tina Dawson says
Thank you Sandra, that does sounds more filling with the cheese, meat and eggs! Bon appetit!
Adele says
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! 🙂
Tina Dawson says
Yes, please boil the potatoes, peel then grate. It’s easier and much less messier in this order. 🙂
Maja says
these look wonderful, trying the recipe now! one correction though, rostis are Swiss, not Swedish 🙂
Tina Dawson says
Thanks Maja, I stand corrected! 🙂 I hope you love them though! 🙂
Swayam says
Looks delicious! We make these kinda things with potatoes. PS: love your logo!
Tina Dawson says
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!
Daniela Apostol says
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.
Tina Dawson says
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!
Bintu | Recipes From A Pantry says
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.
Tina Dawson says
Oh Bintu, they are supremely healthy! Now whenever you eat them, know how good they are for you!
Ludmilla says
I love the combination of the ingredients!! It’s such a flavorful meal.
Tina Dawson says
Thanks so much Ludmilla!
Sarah @ Champagne Tastes says
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)
Tina Dawson says
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!