Sweet Potato Rosti

Sweet Potato Rosti

If a cafe has sweet potato rosti on their breakfast menu, I am immediately drawn to this meal. Sweet potato rosti, poached eggs, wilted spinach, avocado and a tasty sauce would be my dream breakfast.....which I might attempt to make this weekend! 😋

I served the rosti with coconut yoghurt and fresh oregano which tasted amazing! When I make these next, I will definitely add a handful of chopped fresh oregano to the mix before cooking them. If you are reading this I recommend you dd too 😉

I think the perfect sauce to compliment this recipe would be this tahini yoghurt dressing

Sweet Potato Rosti


  • 2 x medium sweet potato (kumara)
  • 1 tsp Himalayan salt
  • 1 tsp mixed herbs
  • 1 tsp garlic powder
  • 1/2 tsp paprika
  • 1 egg
  • 2 Tbsp tapioca flour (you could probably use any other flour e.g. rice, rye, buckwheat, wholewheat etc)
  • Coconut oil for cooking. 


  1. Grate the sweet potato and mix with the salt. Leave for 10  minutes, this will draw the water out. 
  2. Using a muslin cloth or thin tea towel squeeze out as much water as you can.
  3. Mix the sweet potato with the rest of the ingredients. 
  4. Use a large pan on medium heat with coconut oil. Cook each sweet potato rosti for about 4 minutes each side until cooked and golden. Flip carefully as they fall apart easily. 
  5. Serve with coconut/Greek yoghurt or go all out and serve with poached eggs, wilted spinach and avocado! 

Serves 2-4

If you make this recipe then please tag me on Instagram or Facebook as I LOVE seeing your creations and I really appreciate your help in growing this community 😊💛

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