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Sweet Potato and Feta Rosti

I don’t know about you, but most recipes involving potato and cheese, kinda make me half comforted, half excited. This sweet potato rosti recipe requires a little effort, but is so worth it. The inclusion of feta cheese means you don’t need much salt adding and you can also use goat’s cheese if you prefer.
I spiralized the sweet potato, however if you don’t have a spiralizer, you can also grate it – just ensure to squeeze out the liquid from the potato with a dry dish-cloth before progressing with the next stage of the recipe.

I served these sweet potato rosti with chicken and a host of green vegetables with mint, but they can be served as a delicious veggie breakfast with poached eggs too! If you love sweet potato, don’t forget to check out our “Lunch and Dinner inspiration to make eating well easy” post here for more ways to use them.

Find the recipe below – I’ve provided two different ways to cook them, depending on how much time and what equipment you have.

Sweet potato & feta cheese rosti – Ingredients

• 2 cloves garlic
• 750g sweet potatoes
• 2 tbsp coconut oil
• 2 small onion
• 100g Feta cheese
• 2 medium eggs

Sweet potato & feta rosti – Preparation instructions

1. Spiralize the sweet potatoes
2. Heat the coconut oil in a frying pan and sauté the onion and garlic for 3-4 minutes. Add to the spiralized potato with the cheese and the beaten eggs. Mix well to combine all the in-gredients. Season generously with freshly ground black pepper.

Cooking instructions – Option 1

This option needs a little more time and a frying pan. The result is soft chunky rosti, about the size of your palm.

1. Divide the mixture into 4 and shape into rough rosti with your hands. Place on a frying pan, cooking both sides, until firm. Then, transfer to a large non-stick baking tray. Roast in the preheated oven for 35 minutes, or until golden brown and cooked through.

The finished result will look like this:

Cooking instructions – Option 2

This option is a little quicker and needs a muffin baking tray. The result is small crispy rosti, which can be eaten in a couple of mouthfuls.
1. Grease the muffin tray. Divide the mixture into small, flat rosti and put into the muffin tray. Roast in the preheated oven for 30 minutes, or until golden brown and cooked through. The tops of the rosti will naturally char slightly, but this tastes yummy!

The finished result will look like this:

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