Sweet Potato Rösti

Sweet Potato Rösti

Röstis were originally made as a breakfast dish, but this recipe could be enjoyed at any time of day! These röstis are crisp and crunchy on the outside with a soft and sweet filling – perfect served with a salad, as a burger filling or as part of a tasty brunch.

Recipe by Katie Rufus
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  • 1 large red onion, finely chopped

  • 1 red pepper, seeds removed and finely chopped

  • 2 large garlic cloves, finely chopped

  • 3 cm fresh root ginger, peeled and finely grated

  • 1 1/2 tbsp cornflour

  • 1 large sweet potato, peeled

  • 125 g plain flour, plus extra if needed

  • 2 tsp rapeseed oil, for frying


  • Put the red onion, red pepper, garlic and ginger in a large bowl. Add the cornflour, then season with salt and pepper.
  • Grate the sweet potato onto a clean tea towel or kitchen paper and squeeze out the excess liquid. Add the grated sweet potato into the ingredients in the bowl and stir.
  • Sift in the flour and mix well. Set aside for 5 minutes for the flour to absorb the moisture – you should be able to roll the mixture into a ball that sticks together. If there is too much moisture, mix in more flour, a tablespoon at a time, until it has a firmer hold.
  • Pour a teaspoon of rapeseed oil into a large frying pan and place over a high heat.
  • Divide the sweet potato mixture into 8–10 balls, then flatten each one.
  • Add 4–5 röstis to the pan and fry for 5–6 minutes on each side until crisp, browned and cooked through. Drain on kitchen paper and keep warm while you repeat with the remaining oil and röstis.
  • Serve the röstis warm and enjoy!

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