Sweet Potato Rosti – The Gluten Free Healthy Way

Mmmm. Sweet potato rosti are so delicious. They’re one of my go-to comfort foods when I really, really want to eat something naughty. You know the feeling? The days when the diet busting devil gets into your head and whispers ‘chocolate is so gooood’ softly into your ear. The days when you find yourself heading for the fridge and wolfing down a whole chocolate bar before you even know it. Do you have days like this too? I sympathise. Well, here’s my solution

Quick Crispy Sweet Potato Rosti

I absolutely LOVE those crispy, spicy onion bhajis you get with an Indian meal, but my sensible head tells me to step right away, as they are totally loaded with saturated fat and made with heaps of flour to bind the ingredients together. But, hold the front page, it is possible to rustle up sweet, tasty, healthy and gluten-free rosti from fresh sweet potatoes. They are my perfect fast food solution.

Recipe: Sweet Potato Rosti with Poached Egg Salad

Preparation time: 10 minutes

Serves 4 as a snack/starter or 2 as a main dish


For the rosti

  • 1 large sweet potato
  • 1/2 medium onion, chopped
  • 1 chopped spring onion
  • 2 medium-sized eggs
  • 1 fresh lemon
  • 6 tbsp rice flour
  • 1 tsp smoked paprika
  • splash of olive oil/coconut oil

For the poached egg salad

  • 4 medium-sized egg eggs
  • Baby spinach leaves (as much as you like as spinach is so good for you)
  • 12 cherry tomatoes, halved


  1. Peel the sweet potato and grate it into a strainer
  2. Using your hands squeeze out all of the excess water and pat dry on a clean tea towel
  3. Beat 1 egg in a large bowl
  4. Add the sweet potato, chopped onion and spring onion, rice flour, smoked paprika and lemon juice and mix well. (Make sure the spicy paprika is well spread through the mixture)
  5. Add the beaten egg and use your hands to bring the mixture together into 4 even sized balls.
  6. Heat the oil in a large non stick frying pan on a medium heat
  7. Add the 4 balls of rosti mixture to the pan
  8. Flatten out each ball with a spatula, until about 1/2 inch thick, then cook for 4-6 minutes or until golden brown
  9. Flip the rosti over and cook the other side for a further 4-6 minutes
  10. While the rosti are cooking, gently poach the 4 remaining eggs in a saucepan
  11. Arrange the spinach and tomatoes onto a serving plate
  12. Add your crispy sweet potato rosti and poached eggs
  13. Serve immediately and enjoy!

What’s your trick for perfect poached eggs? I’d love to hear how you make sure they turn out beautifully every time.

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