Published 31st October 2026
These easy sweet potato rösti make a nice change to bread or regular potato-based sides. Crispy at the edge, soft in the middle and gently spiced, they make a delicious breakfast, topped with a fried egg or sliced avocado.
Change it up with the herbs and spices to suit your taste. Dried rosemary pairs really well with sweet potato. Smoked paprika instead of cayenne pepper gives a warm spiciness. And simple crushed black pepper cuts through the sweet potato with a welcome punch.
Why you'll love these sweet potato rösti
Easy to make with simple ingredients
A healthy source of fibre
Naturally gluten-free
Crispy, flavourful and versatile
Perfect for breakfast, brunch or as a side dish
Ingredients
Makes 3 rösti
1 medium sweet potato, grated
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1/8 teaspoon ground ginger
1 egg, beaten
Fresh flat leaf parsley, chopped, to garnish
Method
Mix the grated potato, salt, cayenne pepper, cumin, ginger and beaten egg together in a bowl.
Heat a heavy-based frying pan or griddle pan over a medium heat. Add a knob of butter and allow it to melt to coat the base.
Take two heaped tablespoons of the mixture and add to the pan to shape into a round patty, flattening it gently with the back of a spoon.
Repeat with the remaining mixture. This recipe will be enough to create around three individual rostis.
Once shaped in the pan, reduce the heat low and cover the pan with a lid. This allows the steam to cook the potatoes through.
After around 10 minutes, carefully flip the rösti over and cook for a further 10 minutes until golden and cooked through.
If you prefer a crispier edge, finish the rösti under the grill for 3-5 minutes.
Garnish with fresh chopped parsley and serve.
Serving suggestions
These rösti are delicious with:
A fried or poached egg on top
Thinly sliced avocado
A black bean salad