Sweet Potato Rosti (GF,DF)

Sweet Potato Rosti (GF,DF)

Sweet potato rosti is a healthier twist on the traditional potato rosti that I have seen served in cafes for breakfast or brunch. It’s delicious for breakfast served with eggs and cooked greens and in kids’ lunchboxes for a tasty snack or lunch to get their veggie intake up. Potatoes are a night shade vegetable, best avoided because nightshades are irritating to the digestive system, especially those with inflammatory conditions.

When I had eczema I noticed nightshade vegetables like tomatoes would cause a flare up in my eczema. Sweet potato is a root vegetable that contains minerals and has a lovely sweet taste to be enjoyed occasionally.

Makes approximately 9 patties.


  • 1 large sweet potato
  • ½ onion (optional)
  • 2 organic or free range eggs
  • ½ teaspoon sea salt


  1. Peel and grate the sweet potato and finely chop or grate the onion, if using.
  2. Squeeze the juice out of the sweet potato, using a sieve or over a dish and place into another bowl with the onion.
  3. Add the eggs and salt and stir well to combine.
  4. Heat olive or coconut oil in a fry pan and add small handfuls of rosti mixture, formed into patties. Flatten.
  5. Cook until browned on each side and cooked in the middle. Add a lid to help cook the middle if necessary.
  6. Serve with eggs for breakfast or add to lunchboxes.


1 Comment

  1. Making this again tonight – it is delicious! Even the picky kids likes it! And I love how quick and easy it is – with things I have on hand! Thanks for a great, easy recipe!

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