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Spicy sweet potato rosti recipe

Spicy sweet potato rosti recipe


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  • Recipes
  • Ingredients
  • Vegetable
  • Root vegetables
  • Potato
  • Potato side dishes
  • Potato rosti

These crispy potato rosti cakes are made with grated sweet potato. Delicious with for a quick supper or for weekend breakfast/brunch.

39 people made this

IngredientsMakes: 15 rosti

  • 450g sweet potatoes, peeled and grated
  • 60g plain flour
  • 1 teaspoon baking powder
  • 1 teaspoon caster sugar
  • 1 teaspoon brown sugar
  • 1 teaspoon curry powder
  • 1 teaspoon ground cumin
  • 2 eggs, beaten
  • 120ml milk
  • About 100ml vegetable oil for frying, or as needed

MethodPrep:15min ›Cook:15min ›Ready in:30min

  1. Place the grated sweet potatoes in a sieve or colander for about 10 minutes to dry them out.
  2. In a large bowl, stir together the flour, baking powder, sugars, curry powder and cumin. Make a well in the centre, and pour in eggs and milk. Stir until all of the dry ingredients are well mixed. Stir in grated sweet potatoes.
  3. Heat oil in a large pan over medium-high heat. Drop the potato mixture by spoonfuls into the oil, and flatten with the back of the spoon. Fry until golden on both sides, flipping only once. If they are browning too fast, reduce the heat to medium. Remove from the oil, and keep warm while the other potato rosti are frying.

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Reviews & ratingsAverage global rating:(16)

Reviews in English (16)

Easy to make. Not too spicy-09 Jul 2014

by Revital

Loved it! It was a hit with the guests too. I added some cinnamon and served it with sprinkled powdered sugar. I will make this again (and again, and again).-09 Dec 2007

by sueb

Wasn't sure about the cinnamon in the write up, so I added 1 tsp. I wish I knew how much 1# of grated sweet potatoes was in cup measurement; I think that should have been stated. The pancakes had great taste, but with the amount of sweet potatoes I used, they came apart when flipping them--the top layer separated off the rest of the pancake!-24 Apr 2009


Recipe Summary

  • 1 pound sweet potatoes
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 1 clove garlic, finely chopped
  • 6 ounces crumbled goat cheese
  • 2 eggs, beaten

Preheat an oven to 425 degrees F (220 degrees C).

Peel and grate the sweet potatoes place in a clean cloth and squeeze out the excess liquid transfer to a large bowl.

Heat the olive oil in a skillet over medium heat cook the onion and garlic in the hot oil until soft transfer to the bowl with the drained sweet potato add about 2/3 of the goat cheese and the beaten eggs mix well. Divide the mixture into 4 even portions and shape into balls with your hands and then flatten them to about 1/2 inch thickness. Arrange the patties onto a baking sheet.

Roast in the preheated oven until golden brown about 25 minutes. Sprinkle the remaining goat cheese over the patties and return to oven to melt the cheese, about 5 minutes more.


Recipe Summary

  • 2 large sweet potatoes, peeled and cubed
  • 3 tablespoons olive oil
  • 2 teaspoons packed brown sugar
  • 1 ½ tablespoons paprika
  • ½ teaspoon ground black pepper
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon poultry seasoning
  • ½ teaspoon chili powder
  • 1 pinch cayenne pepper

Preheat an oven to 425 degrees F (220 degrees C).

Place the sweet potato chunks into a large mixing bowl. Drizzle with the olive oil, then sprinkle the brown sugar, paprika, black pepper, onion powder, garlic powder, poultry seasoning, chili powder, and cayenne pepper overtop. Toss until the potatoes are evenly coated with the seasoning. Spread onto a baking sheet.

Bake in the preheated oven for 15 minutes, then turn the potatoes over with a spatula, and continue baking until the sweet potatoes are golden and tender, 10 to 15 minutes more.


Ingredients of Potato Rosti

  • 2 potato
  • 1/2 onion
  • 2 salt
  • 2 virgin olive oil
  • 2 green chilli
  • 2 black pepper

How to make Potato Rosti

Step 1 Mix parboiled potatoes with spices

Mix the parboiled potatoes, green chillies, salt and pepper in a deep bowl and mix well.

Step 2 Saute onions for 2 minutes

Heat olive oil in a deep non-stick pan, add the onions and saute on a medium flame for 2 minutes.

Step 3 Cook the potato rosti for 7-10 minutes and serve

Add the potato mixture to the pan, mix well and spread it evenly with help of a back of a spoon. Cover and cook on a medium flame for 3 to 4 minutes. Turn the rosti upside down and cook on another side for about 3 to 4 minutes. Serve immediately.


Crispy Sweet Potato Rosti with Avocado Smash

Here’s the recipe to my golden brown crispy sweet potato rosti fried to perfection and topped with a spicy and zesty avocado smash, fresh herbs and a squeeze of lime juice.

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SWEET POTATO ROSTI

2 cups grated sweet potato
2 tablespoons sweet potato flour or almond meal
2 tablespoons arrowroot or tapioca flour
2 free-range eggs or vegan flax eggs
2 tablespoons Luke Hines' Incredible Coconut Oil for frying Get it here
Salt to season

AVOCADO SMASH

2 avocados, smashed
Juice of 2 limes
1/4 cup extra-virgin olive oil
1 tablespoon apple cider vinegar
Pinch of salt

TO SERVE

Fresh limes, to squeeze
Fresh Coriander, roughly torn
Chilli flakes, to garnish (optional)
Sea salt and cracked pepper, to season

In a bowl combine the grated sweet potato, sweet potato flour or almond meal, arrowroot or tapioca flour, eggs and salt in a bowl. Use a spoon to mix well to combine until all ingredients are well incorporated.

Melt the coconut oil in a large fry-pan over medium high heat. Spoon 1 tablespoon of batter into the pan per rosti and fry, in batches for 3-4 minutes until firm and golden brown on the first side, then flip and continue to cook for another 3-4 minutes until golden brown and cooked through. Repeat and once all cooked, set aside and get onto your avocado smash.

In a small bowl combine the smashed avocado, lime juice, olive oil, vinegar and season generously with salt to your liking. Mix well to combine and set aside to serve.

Serve your sweet potato Rosti with generous dollops of the avocado smash, dress with the fresh herbs, sprinkle with chilli flakes, season well with salt and serve alongside fresh lime wedges.

To make a flax egg, mix 1½ tablespoons flaxseed meal with 60 ml (¼ cup) cold water in a bowl. Set aside until the mixture has begun to bind and thicken and is all ‘goopy,’ like an egg. It’s as simple as that. For more flax eggs, just scale up the quantities (for 2 flax eggs, double the quantity and so on). And if you don’t like flaxseeds? Simply substitute the ground flax out for the same quantity of ground chia seeds. Too easy.

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Sweet Potato Hash Browns Made with a Waffle-Iron

Not to toot our own horn or anything, but this recipe for waffle-iron sweet potato hash browns might change how you breakfast/brunch forever. Not only will you put that seldom-used waffle iron to work, but you&rsquoll have the crispiest side dish to serve with eggs or pancakes or more waffles or whatever. Thanks to all the nooks and crannies, pale and mushy hash browns are officially a thing of the past&mdashnot even the best diner can say that. Oh, and did we mention you&rsquoll need only three main ingredients?

2 medium sweet potatoes, peeled

1 medium russet potato, peeled

3 tablespoons butter, melted

Kosher salt and freshly ground black pepper, to taste

1. Plug in and preheat your waffle iron. Spray the interior with nonstick spray.

2. Use the medium-hole side of a box grater to grate the potatoes. In a large bowl, toss the potatoes to combine. Add the butter and toss to combine. Season generously with salt and pepper.

3. Divide the mixture into 6 even portions. Mound one portion onto the heated waffle iron and then spread it toward the edge to form an even layer. Close the waffle iron and cook on high heat until golden and crisp, about 5 minutes.

4. Repeat with the remaining potato mixture. Serve immediately (preferably with a side of eggs).


Spicy Sweet Potato Rosti with Indian Avocado Smash

For the avocado smash, add all the ingredients to a bowl and mash them together with a fork (I sometimes add 2 tablespoons of extra virgin olive oil and 1 tablespoon of apple cider vinegar to this if my avocado is a little firm). Season with salt and pepper and set aside.

Add the sweet potato, flax eggs, coriander and chilli flakes to a bowl, season well with salt and pepper and mix well to combine.

Heat 1 tablespoon of the coconut oil in a large nonstick frying pan over medium heat. Working in batches, ladle 3 tablespoons of the sweet potato mixture per rosti into the pan and spread it out a little, then cook for 3–4 minutes or until golden and crispy and firm enough to flip with a spatula. Turn and cook for a further 3–4 minutes, then drain on paper towel and transfer to a low oven to keep warm while you cook the rest, adding the remaining coconut oil to the pan as you go.

When ready to serve, divide the rosti among plates and top with the spiced avo smash.


Orange and honey glazed sweet potato and chicken skewers recipe

Sweet potato and chicken skewers, barbecued to perfection and drenched in a sweet honey glaze. Use a griddle pan if you're stuck indoors on a typical British summer's day.

Ingredients

  • 1 large sweet potato
  • 1 raw beetroot
  • 1 fennel bulb
  • 1 orange, peeled
  • 1 small bunch flat parsley
  • 1 small bunch mint
  • 5 ml olive oil
  • 2 garlic cloves chopped
  • 1 pinch each sea salt and cracked black pepper, to season
  • 1 large sweet potato
  • 1 raw beetroot
  • 1 fennel bulb
  • 1 orange, peeled
  • 1 small bunch flat parsley
  • 1 small bunch mint
  • 0.2 fl oz olive oil
  • 2 garlic cloves chopped
  • 1 pinch each sea salt and cracked black pepper, to season
  • 1 large sweet potato
  • 1 raw beetroot
  • 1 fennel bulb
  • 1 orange, peeled
  • 1 small bunch flat parsley
  • 1 small bunch mint
  • 0 cup olive oil
  • 2 garlic cloves chopped
  • 1 pinch each sea salt and cracked black pepper, to season
  • 4 large chicken breasts, cut into 2.5cm cubes
  • 2 large sweet potatoes, cut into 2.5cm cubes
  • 1 handful fresh bay leaves
  • 2 tbsp honey
  • 6 skewer sticks
  • 4 large chicken breasts, cut into 2.5cm cubes
  • 2 large sweet potatoes, cut into 2.5cm cubes
  • 1 handful fresh bay leaves
  • 2 tbsp honey
  • 6 skewer sticks
  • 4 large chicken breasts, cut into 2.5cm cubes
  • 2 large sweet potatoes, cut into 2.5cm cubes
  • 1 handful fresh bay leaves
  • 2 tbsp honey
  • 6 skewer sticks
  • 2 oranges, juice only
  • 1 chilli, add extra if you want more heat
  • 5 sprigs of thyme
  • 2 spring onions
  • 1 sprinkling freshly grated ginger, adjust to taste
  • 3 tbsp honey
  • 1 pinch cracked black pepper, to season
  • 2 oranges, juice only
  • 1 chilli, add extra if you want more heat
  • 5 sprigs of thyme
  • 2 spring onions
  • 1 sprinkling freshly grated ginger, adjust to taste
  • 3 tbsp honey
  • 1 pinch cracked black pepper, to season
  • 2 oranges, juice only
  • 1 chilli, add extra if you want more heat
  • 5 sprigs of thyme
  • 2 spring onions
  • 1 sprinkling freshly grated ginger, adjust to taste
  • 3 tbsp honey
  • 1 pinch cracked black pepper, to season

Details

  • Cuisine: British
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 80 mins
  • Cooking Time: 20 mins
  • Serves: 6

Step-by-step

  1. To make the salad: peel and slice the beetroot and then place in a bowl of cold water. Peel the sweet potato into strips, and place in a large bowl with sliced fennel and orange segments. Drain and dry the beetroot and combine together. Add the mint and parsley together with the seasoning and serve.
  2. To make the marinade: cut the chillies, spring onions and ginger into thin strips and place into a large bowl. Add the honey, orange juice and black pepper and mix well.
  3. Add the chicken cubes and gently mix together, marinating the chicken well. Cover and place in the fridge for at least one hour. Cook the cubed sweet potatoes in boiling water for 4 minutes, drain and set aside.
  4. Thread the chicken onto the skewers, reserving the marinade, alternating between chicken, sweet potato and bay leaves. Cook the skewers on the barbecue, turning frequently, until the chicken is cooked through.
  5. Meanwhile, pour the reserved marinade in a pan with the honey, bring to the boil and turn the heat down to reduce the marinade to a thick syrup. When the skewers are cooked through, brush them with the marinade and serve with the sweet potato salad on the side.

This recipe was devised by Felice Tocchini for the Love Sweet Potatoes campaign

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Another twist on a delicious but ultimately plain-tasting baked good, like the biscuits above, sweet potato buttermilk dinner rolls add a little something-something to an otherwise quotidian bread plate.


Pre-heat the oven to 200°C/400°F/Gas Mark 6. Scrub the potatoes and cut each one into eight even-sized wedges.

Place the wedges on a baking tray, add the oil, rosemary and paprika and season with salt and freshly ground pepper. Turn the wedges with your hands until evenly coated in the oil and seasonings then spread them out in a single layer on the tray.

Roast in the oven for about 35 mins, turning occasionally, until golden and tender when tested with a sharp knife. Garnish with a sprig of rosemary, if liked, and serve hot with ketchup.