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Sweet potato and sweetcorn rostis recipe

10 ratings

This riff on a classic potato rosti incorporates sweet potato and sweetcorn to add a dessert-like dimension of flavour to the dish. Crisp on the outside and hot and steamy in the middle, these rostis are the very definition of moreish. See method

Serves 4
20 mins to prepare and 30 mins to cook
257 calories / serving

Ingredients

1 large sweet potato, peeled and grated
400g canned sweetcorn, drained
2tbsp cornflour
1 tsp ground cumin
1tsp smoked paprika
50g butter
salt
pepper

Each serving contains

Energy
1080kj
257kcal 13%
Fat
12g 17%
Saturates
6g 32%
Sugars
10g 11%
Salt
0.8g 14%

of the reference intake
Carbohydrate 37.5g Protein 3.1g Fibre 3.3g

Method

Preheat the oven to 200°C. Combine the grated sweet potato, sweetcorn, cornflour, spices and seasoning in a large mixing bowl. Melt small knobs of butter in individual blini pans until melted, then add large tablespoons of the mixture to the pans, pressing down well to create as even a surface as possible.
Flip after 2 minutes, then transfer to the oven and cook for a further 4-5 minutes until cooked through. Cook as many at a time as you feel comfortable doing. Remove once cooked through and turn out onto kitchen paper to drain. Cover with tin foil to keep warm as you cook the remaining rostis.
Arrange stacked on nonstick baking paper when ready to serve.