These beautifully crispy, golden sweet potato rösti make a perfect ‘healthy carb’ accompaniment to any meal, or a delicious base for breakfast, lunch and brunch dishes…
I’m not a big carb eater, except maybe for weekends when it seems to be no holds barred, but I do love a sweet potato. As well as tasting amazing, they are packed with powerful antioxidants and contain Vitamins C, A and E. Therefore making them a nutritionally sound choice to add to your healthy diet.
Rösti can be made with regular white potatoes or sweet potato, and either works really well. The key to a really nice crispy rösti is making sure that you squeeze out as much moisture from the grated potato as you can. The drier the mixture, the crispier your röstis will be. I would also suggest not making them too thick as this will result in a crispy outside and a raw middle, which is not what we are after here.
Paprika adds a lovely smokiness and works really well with sweet potato, as does the coriander. Having said that, you can substitute for your favourite spice and herb or leave out altogether. I think that chilli, or ground coriander would work nicely, as would fresh chives or flat leaf parsley too.
So I made these beautiful sweet potato rösti today for a post workout lunch, and topped them with some sliced avocado, a dry fried egg, fresh coriander and some chopped spring onion. To finish off I also like to add a generous drizzle of sriracha just for an extra spicy kick, it was super delicious and a really filling lunch, perfect!
Sweet Potato Rösti
- 2 Sweet Potatoes (approx. 350g)
- I Red Onion
- ½ Garlic Clove
- 1 Egg, lightly beaten
- 2 tbsp. Plain Flour
- ½ tsp. Smoked Paprika
- 2 tbsp. Fresh Coriander, roughly chopped
- Olive Oil for cooking
Firstly peel and coarsely grate the sweet potato and red onion and finely grate the garlic clove.
Wrap these ingredients in a clean tea towel and squeeze hard in order to get out as much moisture as possible.
Tip into a large bowl and add egg, flour, paprika and coriander, then season generously with sea salt and freshly ground black pepper.
Mix all of the ingredients together with a fork, ensuring they all combine together well.
Heat a little olive oil in a non-stick sauté or frying pan over a medium heat. Taking handfuls of the sweet potato mixture, shape and flatten in your hands before adding to the hot oil. Flatten again slightly with a spatula to ensure they are not too thick and will cook evenly.
Leave to cook for around 5 minutes, depending on thickness, and then turn and repeat on other side.
Once golden and crisp, carefully remove rösti from the pan and repeat with remaining mixture.
Finally, serve as a side dish or top with avocado and a poached egg for a super delicious lunch.