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READY IN 1 hr

Sweet Potato Rosti

Read Reviews (10)

"Sweet potato combines with tangy goat cheese to make a delicious starter or side dish. It's great served with a salad." — kamcauliffe

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All about Eggs

Original recipe makes 4 rosti Change Servings

1 pound sweet potatoes
2 tablespoons olive oil
1 small onion, finely chopped

1 clove garlic, finely chopped
6 ounces crumbled goat cheese
2 eggs, beaten

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Directions

Preheat an oven to 425 degrees F (220 degrees C).
Peel and grate the sweet potatoes; place in a clean cloth and squeeze out the excess liquid; transfer to a large bowl.
Heat the olive oil in a skillet over medium heat; cook the onion and garlic in the hot oil until soft; transfer to the bowl with the drained sweet potato; add about 2/3 of the goat cheese and the beaten eggs; mix well. Divide the mixture into 4 even portions and shape into balls with your hands and then flatten them to about 1/2 inch thickness. Arrange the patties onto a baking sheet.
Roast in the preheated oven until golden brown; about 25 minutes. Sprinkle the remaining goat cheese over the patties and return to oven to melt the cheese, about 5 minutes more.

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PREP 20 mins
COOK 40 mins
READY IN 1 hr

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Reviews More Reviews

Most Helpful Positive Review

Dec 13, 2008

Sorry about that! Add the eggs at the same time as you mix in the goat's cheese. Make sure you put the rosti straight into a hot oven, otherwise the eggs start to leak out of the potato mixture!

—kamcauliffe

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Most Helpful Critical Review

Dec 11, 2008

what do you do with the eggs?

—Cheryb

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10 Ratings

Apr 13, 2011

These were well received at our house! Great flavour. A wonderful use of sweet potatoes without all the sugar used in most sweet potato recipes

—sheenstar

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Dec 13, 2008

I found the same recipe on another web site and it said to stir the eggs into the grated potatoes when you stir in the cheese before baking.

—CYNDYA

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Aug 26, 2012

Delicious. I love sweet potatoes but not the sugary sort. This was wonderful. Only change for me next time will be a splash of tabasco in the rosti

—LindaT

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Nov 09, 2012

I was a little nervous after reading the reviews, but dove in anyway. I ended up chopping half the potatoes in a Cuisinart and grating the rest. Still the messiest thing ever. I also added a little pumpkin pie spice which gave the flavor more depth. Draining the water from the potatoes is hard, and I did a terrible job, but it worked out pretty well. Should have used a larger baking sheet, as it makes a lot. I made more of a casserole than individual patties, but it was good regardless. Ate it like it was going out of style. Will make again - with someone else to help clean up.

—K8

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Nov 03, 2012

OK, but not a real favourite

—christaandcaleb

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Oct 01, 2012

Great flavor! Texture was a little bit interesting. Not sure if I didn't squeeze out enough water or what. Reheated well as leftovers. Will likely make again.

—nurse06

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Nutrition

Calories
352 kcal
18%

Carbohydrates
26 g
8%

Cholesterol
127 mg
42%

Fat
21.7 g
33%

Fiber
3.7 g
15%

Protein
14 g
28%

Sodium
313 mg
13%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Sweet Potato Rosti

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 352
Calories from Fat: 195

% Daily Value *
Total Fat 21.7g 33 %
Saturated Fat 10.4g 52 %
Cholesterol 127mg 42 %
Sodium 313mg 13 %
Potassium 508mg 14 %
Total Carbohydrates 26g 8 %
Dietary Fiber 3.7g 15 %
Protein 14g 28 %
Sugars 6.7g
Vitamin A 337 %
Vitamin C 7 %
Calcium 22 %
Iron 19 %
Thiamin 13 %
Niacin 31 %
Vitamin B6 20 %
Magnesium 16 %
Folate 15 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.