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Jamie's sweet potato rosti  recipe

Jamie's sweet potato rosti recipe

26 ratings

Jamie says: "Sweet potatoes are one of those ingredients that we tend to rely on for the same old recipes, but they’re so versatile! One of my favourite things to do is to turn them into a crisp, crunchy rosti – kinda like a riff on a potato waffle. Not only do they taste delicious; sweet potatoes are one of your 5-a-day, unlike regular potatoes. They’re a great source of vitamin C (for maintaining immune function), and high in vitamin E (which contributes to the protection of cells from oxidative stress). So here’s your new favourite summer dish that’s quick, easy, healthy and fun, and I reckon will get all the family around the table in no time" See method

  • Serves 4
  • 25 mins to prepare and 10 mins to cook
  • 449 calories / serving
  • Healthy
  • Vegetarian
  • Gluten-free

Ingredients

  • 400g sweet potatoes
  • 1 large free-range egg
  • 150g self-raising gluten-free flour (see tip)
  • 50g mixed seeds
  • 50g mature cheddar cheese
  • 1 cucumber
  • 2 little gem lettuce
  • 150g cottage cheese
  • chilli sauce (optional)

Each serving contains

  • Energy

    1870kj
    449kcal
    22%
  • Fat

    18g 26%
  • Saturates

    6g 30%
  • Sugars

    8g 9%
  • Salt

    1.1g 18%

of the reference intake
Carbohydrate 55.9g Protein 16.1g Fibre 5.3g

Method

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  1. Scrub and coarsely grate the sweet potato and place in a bowl with a good pinch of sea salt and black pepper. Crack in the egg, add the flour and 1 tablespoon of the seeds and mix together – don’t be afraid to get your hands in there. It’ll become like a cross between a dough and a batter. Press the mixture out on the base of the bowl, divide it into four, then roll each into a ball. 
  2. Preheat an electric sandwich/waffle maker (see tip below for how to cook in a pan). Once hot, grate a little Cheddar cheese into each compartment, add a ball of the sweet potato mixture on top and use a spatula to carefully press down and spread it out evenly. Grate a little more cheese on top, close the maker and cook the rostis for 8 to10 minutes until golden and crisp. Keep warm in a low oven and repeat with the remaining batter.
  3. Meanwhile, drizzle 1 tablespoon of extra virgin olive oil into a serving bowl, add 2 teaspoons of red wine vinegar and season with salt and pepper. Use a fork to score down the length of the cucumber, then thinly slice and toss through the dressing. Chop the little gem lettuce an inch from the bottom of the stalk – click off the leaves, then finely slice the stalk, and add to the bowl. Don’t toss through until you’re ready to eat.
  4. To serve, top each rosti with a dollop of cottage cheese, a pinch of seeds and add a dash of chilli sauce, if using. Toss the leaves in the dressing, scatter over the remaining seeds and tuck in!

Too cook in a pan: At step 2, drizzle 1 tablespoon of olive oil in a frying pan on a medium-low heat. Press the balls into pattie shapes and add to the pan, then cook for 3 to 4 minutes on each side, until golden and crisp. Push the patties to one side, grate the cheese directly into the pan and sit the rostis on top. Cook for another 2 minutes, until the cheese is golden brown.

Top tip: You can batch up the rostis and freeze; then reheat in a hot oven for 15-20 minutes, until cooked through and crisp for a quick midweek meal. TOP TIP: We’ve used gluten-free self-raising flour here, as it makes the batter light and fluffy, but you could use regular flour too.

See more Jamie Oliver recipes

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