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.