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Sweet potato rosti brings a delicious twist to a classic brunch favorite, combining crisp golden edges with a tender, savory center.
Grated sweet potatoes form the base, while grated white onion adds moisture and gentle sweetness.
Eggs help bind the mixture, plain flour gives it structure, and dried red chilli flakes provide a subtle spicy kick.
Fresh chives, sea salt, and freshly ground black pepper round out the savory flavor.
The rosti are shaped into individual rounds and cooked in olive oil until their surfaces become beautifully browned and crisp.
Pressing them firmly during frying helps create the satisfying texture that makes rosti so appealing.
Once fried, each one is topped with goat’s cheese and baked until the cheese melts and turns lightly golden.
The creamy, tangy goat’s cheese offers a lovely contrast to the crisp sweet potato base.
Alongside the rosti, cherry tomatoes are roasted with olive oil, balsamic vinegar, sea salt, and black pepper.
As they roast, the tomatoes soften and burst, developing a juicy texture and a tangy-sweet flavor that complements the richness of the cheese and the earthy sweetness of the sweet potato.
Served together, the golden rosti, melted goat’s cheese, and balsamic roasted tomatoes create a colorful and satisfying plate.
It works especially well for a relaxed weekend breakfast, brunch, or lunch when you want something flavorful, comforting, and a little different from traditional breakfast dishes.
Chili Sweet Potato Rosti Goat Cheese
Ingredients
Equipment
Method
- Preheat the Oven: Preheat the oven to 200°C / 392°F, adjusting the temperature according to your own oven if necessary, then line a baking tray with parchment paper.
- Prepare the Sweet Potato: Grate the peeled sweet potatoes using the coarse side of a box grater or a food processor, then place the grated sweet potato in the center of a clean tea towel.
- Remove Excess Moisture: Gather the edges of the tea towel, twist them together, and squeeze the grated sweet potato firmly until the excess juice has been released, then transfer the sweet potato to a large mixing bowl.
- Mix the Rosti Base: Add the grated onion, eggs, chopped chives, dried chilli flakes, half of the sea salt, and half of the freshly ground black pepper to the sweet potato, then stir thoroughly to combine.
- Add the Flour: Add the plain flour to the sweet potato mixture and mix again until the ingredients are evenly incorporated.
- Heat the Pan: Heat 1 tablespoon of olive oil in a large non-stick frying pan over medium heat.
- Shape the Rosti: Place an 8 cm / 3-inch cooking ring in the pan, fill it slightly more than halfway with the sweet potato mixture, and press the mixture down firmly with a spoon.
- Fry the First Side: Cook the rosti for about 2 minutes, then carefully remove the cooking ring and press down firmly on the rosti using a spatula before cooking for another 2 minutes.
- Cook the Second Side: Flip the rosti, press it down again with the spatula, and cook for about 2 minutes until browned and crisp.
- Repeat the Rosti: Continue shaping and frying the remaining mixture in the same way, aiming for 8 rosti in total.
- Arrange for Baking: Transfer the cooked rosti to the parchment-lined baking tray and place a slice of goat’s cheese on top of each rosti.
- Melt the Goat’s Cheese: Place the tray in the preheated oven and bake for about 8 minutes, until the goat’s cheese is melted and golden.
- Prepare the Tomatoes: While the rosti are cooking, place the cherry tomatoes in a baking dish and add 1 tablespoon of olive oil, 1 tablespoon of balsamic vinegar, ½ teaspoon of sea salt, and ½ teaspoon of freshly ground black pepper.
- Roast the Tomatoes: Roast the seasoned cherry tomatoes for 10 minutes, or until they have softened and burst.
- Serve the Rosti: Serve the warm rosti generously topped or accompanied by the balsamic roasted cherry tomatoes, finishing with some freshly cracked black pepper.
Notes
- The recipe makes 8 rosti, serving 2 rosti per person for 4 servings.
- Press the grated sweet potato firmly in the tea towel to remove as much excess juice as possible before mixing.
- Press the rosti down firmly with the spatula while frying to encourage a crispier texture.
- The mixture can be shaped into 8 rounds and frozen on a tray for about 2 hours before transferring to a freezer bag or container.
- Frozen rosti can be kept for up to 1 month and cooked from frozen.
- The rosti can be prepared up to 1 day ahead and stored covered in the refrigerator.
- The mixture can also be prepared ahead and refrigerated before shaping.
Chef’s Secret
The key to crisp, well-formed sweet potato rosti is removing excess moisture before the grated sweet potato goes into the mixing bowl.
After grating, place the sweet potato in a clean tea towel, gather the edges, twist the towel, and squeeze firmly until the juice comes out.
This step helps prevent the mixture from becoming overly wet and makes it easier to achieve a crisp exterior during frying.
Press the mixture firmly into the cooking ring, then continue pressing the rosti with the spatula as it cooks.
Keeping steady pressure on the rosti during frying helps develop the desired golden, crisp surface while the center remains tender.
Serving Suggestions
Serve the rosti warm alongside a generous portion of balsamic roasted cherry tomatoes so the crisp, savory sweet potato contrasts with the juicy, tangy tomatoes.
Add freshly cracked black pepper just before serving for extra seasoning.
The melted goat’s cheese already provides a creamy topping, while the chopped chives in the rosti add a subtle fresh note.
These rosti are particularly suited to a relaxed breakfast, weekend brunch, or light lunch.
Conclusion
This sweet potato rosti brings together crisp golden edges, tender seasoned sweet potato, creamy melted goat’s cheese, and juicy balsamic-roasted tomatoes.
The combination creates a satisfying dish that feels special enough for brunch while remaining straightforward to prepare.
