Breakfast, Light Meals

Sweet Potato Rosti

I make these quite regularly for lunch or brunch, sometimes adding different spices depending on my mood, sometimes Mexican or Indian, and sometimes just plain. They are easily adaptable and can be made gluten free. Sweet potato cooks quickly so it's ideal for this.



500g sweet potato grated or purple sweet potato

3 tbsp. spelt flour or any other flour

2 tsp smoked paprika

1 tsp ground cumin

¼-1/2 tsp chipotle chilli flakes

A good pinch of salt and pepper

2 tbsp. groundnut or other neutral tasting oil.


  1. Mix all the ingredients into a bowl except the oil and scrunch everything together with your hands.
  2. Heat the oil in a non-stick frying pan.
  3. Once the oil is hot take small handfuls of the mixture and squash them into a flat patties, they can be rough around the edges.
  4. Fry in batches on each side until golden and crispy.
  5. Serve with avocado slices, tomato and corn salsas, chilli, coriander leaves, lime wedges, spring onion, vegan crème fraiche, refried black beans or part of a bigger English breakfast.

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