Sweet Potato Rosti

OLYMPUS DIGITAL CAMERAWe eat a lot of sweet potato. The kids and I love it- my husband doesn’t mind them- but its not a potato! We eat them mainly as chips but since I don’t have an oven, only a halogen oven, sometimes I don’t have the space for chips. This happened recently so I got creative!


1 Large Sweet Potato

1 tbs Coconut oil


OLYMPUS DIGITAL CAMERAusing a julienne peeler I peeled the sweet potato. I put the ribbons into a bowl and poured in the coconut oil, salt and pepper. I used my hands to ensure all the ribbons were lightly coated.

In a frying pan I gathers some ribbons up into a nest shape and carefully placed in the pan. After a couple of minutes I carefully turned them over. I then removed them onto kitchen paper and continued until the bowl was empty.


At this point you could freeze them or store them in the fridge if you want to make them ahead.

I then put them in the oven to reheat and to crisp them up. at 180 C for 10-15 minutes.

We had them with Roast chicken and veggies! They were yummy and nice to have something a bit different!


8 thoughts on “Sweet Potato Rosti”

  1. We make sweet potato chips quite frequently, but this sounds awesome! Easy and quick…which is one of the things I usually look for in a new recipe. Will be making these soon. 🙂
    Thank you.

    1. thanks- easy and quick definitely works best in this house too! Let me know how you get on- I bet adding some dried herbs to the bowl would be a nice edition too.

  2. So are they done after the initial heating? Or do you heat them longer if you want them right then…. I’m thinking that you just mentioned storing if you weren’t making them for right then, right? I’m sorry… it’s late… been a long day!

    1. Thats a fair question it probably wasn’t clear- to crisp them up a bit they can go in the oven for 5-10 mins but they can be eaten straight after pan frying them if you want. Get some sleep x

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