Sweet Potato Rostis

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Sweet Potato Rostis

Sweet Potato Rostis

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Prep Time 10 minutes
Cook Time 1 hour
Course Breakfast
Servings 12 pieces
Calories 8 kcal


  • 2 medium sized sweet potatoes
  • ½ cup spring onions chopped
  • 1 egg
  • 1 tsp coconut flour
  • salt and pepper


  • Wash sweet potatoes and cook in boiling water until you can stick a fork in them but they are not soft. Remove from hot water and wait for them to cool (15 minutes in freezer works well). Grate with skin on, you will find skin is left behind.
  • In a bowl add egg, spring onions, coconut flour and whisk together. Stir through grated sweet potato and let sit for five minutes. Hint: make the whole lot, they will keep for 3-4 days in the fridge ready for a quick reheat.
  • Preheat pan with coconut oil on a medium heat. Spoon batter into heavy fry pan. Fry until golden and flip. Drain on cooking paper and serve.
  • I love these with fresh avocado, bacon, smoked salmon or eggs any way you like them. For a little extra something, add a spoon of salsa rosso (refer to sauces and salsas) Makes about a dozen.   


Calories: 8kcalCarbohydrates: 1gProtein: 1gFat: 1gSaturated Fat: 1gCholesterol: 14mgSodium: 7mgPotassium: 17mgFiber: 1gSugar: 1gVitamin A: 61IUVitamin C: 1mgCalcium: 5mgIron: 1mg
Keyword rosti, sweet potato
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