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Sweet Potato Rosti

vegan sweet potato rosti jay halford plant based cooking course


Sweet Potato Rosti

These are great as an alternative to bread especially in a big veggie breakfast. I like mine to be nicely browned on the out side and real crispy.

Makes 12 Rostis
Total Time: 15min


  • 2 medium sweet potatoes
  • 1 small red onion
  • 1/4 of a green pepper
  • 2 teaspoons of cornflour
  • 2 tablespoons of gluten-free flour
  • Thumb size chunk of fresh ginger (10g)
  • Small pinch of chilli flakes
  • Small handful of fresh coriander (10g)
  • Salt to season
  • 10ml olive oil


  • Peel and grate the sweet potatoes into a bowl
  • Squeeze the grated potato to remove any excess water
  • Mix all of the other ingredients together in a bowl until fully combined
  • Heat a pan over medium-low heat with a little olive oil
  • Shape spoonfuls of the sweet potato batter into round rosti shapes
  • Fry and flip until golden brown on both sides.
  • Serve hot straight away


Chilli is a great little kick – give it a little bit more if you like it!

My Top Tips:

Always try to use a non-stick pan when making rostis.

The more liquid you can get out of the potato at the beginning the better the rostis will be. Try to do this in a clean tea towel if you can.

Download Recipe PDF

Sweet Potato Rosti