Crispy Sweet Potato Rösti

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Lauren Zembron
Lauren Zembronhttps://www.healthyfoodforliving.com/
I am a 34 year old living outside of Boston with my wonderful husband, energetic daughter, sweet son, and playful dog. I have degrees in both psychology and guidance counseling, and have worked in a variety of school settings. I strive to find a balance between the two basic food philosophies of “eat to live” and “live to eat“. I believe that food should be (and is!) one of the great pleasures of leading a healthy lifestyle.
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What the heck is a Rösti?

Crispy Sweet Potato Rösti

It’s basically a big latke-type potato pancake that is fried until super crispy and then cut into wedges. This is a basic recipe, which calls for only grated sweet potatoes, olive oil, salt, and pepper; but onions, scallions, garlic, herbs, etc. would be delicious flavor additions.

Crispy Sweet Potato Rösti

The flipping technique might sound a bit tricky, but it’s actually fairly easy. You just need a plate that fits snuggly into a 10-inch skillet, as shown above. I think the hardest part of the process is patiently waiting for the potatoes to reach crispy perfection – which takes about 25 minutes…

Crispy Sweet Potato Rösti

… but is definitely worth the wait! Sweet potatoes take a while to crisp up, but the end result is delightful.

Crispy Sweet Potato Rösti

I paired the rösti with my Pear Arugula Salad with Dates and Parmesan, and it was a lovely crispy addition.

Crispy Sweet Potato Rösti

The perfect bite:

Crispy Sweet Potato Rösti

I loved the simplicity of this rösti paired with the fresh salad. It would also be a great addition to brunch or dinner.

Crispy Sweet Potato Rösti

Crispy Sweet Potato Rösti

Printer-Friendly Recipe

inspired by Three Many Cooks

yields 2 servings

  • about 1 Tbsp extra virgin olive oil, divided
  • 2 cups packed coarsely grated sweet potato (from about 2 medium-sized potatoes, skin-on)
  • Kosher salt and freshly ground black pepper

Directions:

  1. Heat about 1/2 Tbsp of the oil over medium-low heat in a 10-inch nonstick-skillet. Place the grated sweet potatoes in a clean kitchen towel and squeeze out as much liquid as possible.
  2. Add potatoes to hot pan, pressing on them with a spatula to form a flat surface. Cook until bottom of cake is golden and crisp, 12-15 minutes. Place a salad plate (small enough to fit into the skillet) into pan and invert potato rösti onto plate. Add remaining oil to hot pan and slide rösti back in. Continue to cook until golden on remaining side, 10-12 minutes longer. Reduce heat to low and continue to cook until cake bottom is crisp, about 2 minutes longer. Season generously with salt and pepper; cut into wedges and serve.
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