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Baked sweet potato and goat cheese rosti recipe

Baked sweet potato and goat cheese rosti recipe

  • Recipes
  • Ingredients
  • Vegetable
  • Root vegetables
  • Potato
  • Potato side dishes
  • Potato rosti

These crispy potato cakes are baked instead of fried. Delicious as a starter or as a light dinner with a green salad.

37 people made this

IngredientsServes: 4

  • 450g sweet potatoes, peeled
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 1 clove garlic, finely chopped
  • 175g goat cheese, crumbled
  • 2 eggs, beaten

MethodPrep:20min ›Cook:40min ›Ready in:1hr

  1. Preheat the oven to 220 C / Gas mark 7. Line a baking tray with parchment.
  2. Grate the sweet potatoes; place in a clean cloth and squeeze out the excess liquid; transfer to a large bowl.
  3. Heat the olive oil in a frying pan over medium heat; cook the onion and garlic in the hot oil until soft; transfer to the bowl with the drained sweet potato. Add about 2/3 of the goat cheese and the beaten eggs; mix well. Divide the mixture into 4 even portions and shape into balls with your hands and then flatten them to about 1cm (1/2 inch) thickness. Arrange the patties onto the baking tray.
  4. Roast in the preheated oven until golden brown; about 25 minutes. Sprinkle the remaining goat cheese over the patties and return to oven to melt the cheese, about 5 minutes more.

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Reviews & ratingsAverage global rating:(17)

Reviews in English (18)

Made it healthier.i replaced the goats cheese with carrot and added a pinch of tumeric everybody loved it-10 Mar 2010

Loved this!Thankyou-23 May 2013

Thanks for pointing out that the eggs are missing in the directions. You add them to the grated sweet potato along with the goats cheese. Enjoy!-27 Jul 2011

Goat’s cheese & bacon rosti

Boil the potatoes in skins for 20-25 minutes, until just tender. Leave to cool, peel, then coarsely grate into a bowl.

Heat 1 tbsp of olive oil in a medium non-stick frying pan, add the onion and lardons and fry for 7-8 minutes, stirring occasionally, until the onion is softened and lightly tinged with brown. Stir in the sage leaves and remove from the heat.

Stir the onion, lardons and any juices left in the pan into the grated potato. Season with salt and pepper and mix well.

Heat 1 tbsp of oil in the frying pan, add half the potato mixture and spread over the pan. Crumble the goat’s cheese into small pieces, then sprinkle evenly over the potatoes. Spread the remaining potato over the top to seal in the cheese and press down lightly with the back of a wooden spoon.

Cook the rösti over a moderate heat for 8 minutes until the underside is nicely browned, then put a large plate on top and invert the rösti onto it. Add another tablespoon of oil to the pan if you need to, then slide the rösti back into the pan and cook the other side for 8 minutes. Serve the rösti straight from the pan, cut into wedges, with green vegetables or a big green leaf salad.

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Chipotle sweet potato fondue, it's true. Not the (delicious, but still) gloppy cheese kind, but a smooth, smoky, spicy, sweetish (not Swedish) version. So good.

Mini potato rösti cups

Veggie delicious: Nicola’s rösti cups can be given a carnivorous upgrade with fresh salmon Credit: Haraala Hamilton

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T hese mini potato rösti make a pretty appetiser with some salad leaves, or perfect party food served with drinks. Serve with beetroot and orange relish for vegetarians, or give them a carnivorous upgrade with some fresh salmon.

Rösti cups with beetroot and orange relish



  • 400g potatoes, such as Maris Piper or King Edward, peeled
  • 1 egg, lightly beaten
  • 2 tbsp butter, melted
  • ½ tsp sea salt
  • Freshly ground black pepper Sprigs of dill,
  • 250g uncooked beetroot, peeled and cut into small dice
  • Juice of an orange
  • Finely grated zest of ½ orange
  • 1 star anise
  • 4 tsp balsamic vinegar
  • 2 tsp light soft brown sugar

For the horseradish filling


Preheat the oven to 200C/400F/gas mark 6. To make the relish, put all the ingredients in a saucepan with 2 tbsp water and bring to the boil. Turn the heat down and simmer for 20-30 minutes, part-covered and stirring occasionally, until the beetroot is tender. Check it occasionally to make sure it is not drying out and add an extra splash of water, if needed. Remove the star anise and leave to cool.

Meanwhile, coarsely grate the potatoes. Pile the grated potato into the middle of a clean dish towel, draw up the sides into a bundle and squeeze to remove any water. Put the potatoes in a mixing bowl with the egg and season with the salt and plenty of pepper, then stir well until combined.

Line the bases of a 12-hole bun tray with a small round of baking paper, which will make the rösti easier to remove after cooking. Brush the base and the sides of each hole with the melted butter.

Divide the potato mixture among the holes of the bun tray, pressing it into the bases and up the sides to make thin, shallow cups. Bake for 20-25 minutes until the potato is cooked and golden. Leave the rösti to cool slightly, then remove from the tray and peel off the baking paper.

Meanwhile, mix together the crème fraîche, horseradish and lemon juice. Spoon this into the rösti cups, then pile the beetroot relish on top. Finish with a sprig of dill and serve.

Part-time variation: Rösti cups with avocado cream and salmon tartare

To make the salmon tartare, mix 150g fresh diced salmon fillet, one finely chopped spring onion, ½ tsp finely chopped fresh root ginger, one large handful of chopped coriander, 1 tsp sesame oil and the finely grated zest and juice of ½ lime.

Prepare the rosti as described above. Mash two large avocados and mix with 3 tbsp crème fraîche and the zest and juice of 1½ limes, then season. Spoon the avocado into the rösti cups. Top with the salmon and finely chopped red chilli.

  • 4 Cups coarsely grated Yukon Gold potatoes (roughly 3-4 large potatoes, peeled)
  • 1 Tablespoon unsalted butter
  • 2 Cups thinly sliced leeks, white and light green parts only (about 2 medium leeks)
  • 1 Tablespoon finely chopped fresh thyme Kosher salt
  • Fresh ground pepper
  • 3 Tablespoons vegetable oil or olive oil for frying
  • 4 Ounces goat cheese, crumbled
  • 4 Eggs, fried (optional, for serving)

Start by prepping your potatoes. Wrap the grated potatoes in a clean dish towel. Twist the towel tightly, wringing out as much moisture from the potatoes as humanly possible. (I find it’s easiest to do this in 2-3 batches.) Place the dried potatoes in a mixing bowl. Season with a generous amount of salt and fresh ground pepper. Briefly set aside.

Heat the butter in a 10-inch skillet over medium heat. (I recommend a well-seasoned cast iron or non-stick skillet.) When melted add the leeks and thyme, and season salt and fresh ground pepper. Cook the leeks for 8-10 minutes, stirring regularly, until very soft. (If the leeks start to brown, reduce the heat to medium-low and carry on.) Transfer the leeks to a bowl. Wipe out the skillet and return it to the stove.

Heat 1 1/2 tablespoons of oil over medium-high until shimmering. (To check if the oil is hot enough, add a strand of potato to the skillet. If it sizzles enthusiastically, you’re good to go.) Add half of the potatoes to the pan in an even layer. Add the leeks in an even layer and then the goat cheese. Top with the remaining potatoes in an even layer.

Cook for 3 minutes, then lower the heat to medium-low. (You should still hear the potatoes sizzling.) Cook for another 13-15 minutes until the underside of the potatoes is golden brown and crisp.

Time to flip the rosti. To do this, place a large plate over the skillet and carefully turn the skillet over, flipping the rosti onto the plate.

Heat the remaining 1 1/2 tablespoons of oil in the skillet. When hot, carefully slide the rosti from the plate back into the skillet. Cook for another 10-12 minutes until the underside is browned and the center is tender. Remove the rosti from the pan and allow it to cool slightly.

Slice the rosti into quarters and serve warm. Top each serving with a fried egg if you like.

1 To make the pepperonta, dice the onion, garlic and chilli. Pull the thyme leaves. Heat a drop of oil in a pot and sweat the onion mix down for 10 minutes, until soft. Add the paprika and salt. Add the chopped tomatoes, peppers and water. Bring to the boil, then simmer for one hour.

2 To make the dukkah, roast all the nuts together in the oven and toast the seeds on a pan. Once cool, roughly chop the nuts and add the seeds. Place in an airtight container until needed.

3 Preheat the oven to 180oC/gas mark 4 and place a tray of hot water in the bottom to create some steam in the oven.

4 Place the warm pepperonata sauce in a 20cm cast iron pan, make three wells in the sauce and crack the eggs into each. Place the dish into the oven and cook for 10-12 minutes, until the eggs are cooked through but yolks still soft.

5 Take the dish out of the oven, crumble the goat’s cheese on the top and flash under the grill just to melt the cheese slightly. Sprinkle with dukkah, toast the sourdough and serve immediately.

Check out more delicious vegetarian breakfast options from Two Boys Brew below:

  1. Peel the sweet potatoes, then coarsely grate. Set aside. Heat a little oil in a non-stick frying pan and gently cook the garlic and onion until soft. Mix into the sweet potatoes with the eggs, remaining oil and plenty of seasoning. Shape into patties and put on oiled baking trays. Drizzle the tops with a little oil.
  2. Heat the oven to 180C fan, gas 6. Bake the rösti for 30 minutes then reduce the oven to 160C fan, gas 4 and bake for a further 20 minutes. Remove, then heat the grill. Divide the goats' cheese between the rösti and grill until just melted. Serve with the peppers, rocket and kale.

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How to Bake a Potato

Ready to learn the best way to bake potatoes? Here are the basic steps to mastering perfect baked potatoes:

First you’ll start out by preheating oven to 450 degrees F.

Then scrub and rinse each potato to remove any dirt. Then using a fork, pierce the potato 3 times on two sides (6 times total).

Next, in a large mixing bowl whisk together water and salt until salt has dissolved. Then roll potatoes in water to evenly cover with water mixture.

Transfer potatoes to a wire rack set over a rimmed baking sheet. Bake in preheated oven until potatoes register 205 degrees on an instant read thermometer (they should be nearly soft).

Remove from oven and brush with oil then return to oven and bake 10 minutes longer. Cut potatoes open just after removing then using a clean kitchen towel squeeze potato open while being careful of steam.

Serve immediately with desired toppings.

The Paste

Add all the ingredients to a blender and pulse to a smooth paste.

The Rest

Add the oil to a large saucepan on a low-medium heat.

Add the red onion and sauté for 7-10 minutes.

Add the sweet potato and sauté for a further minute.

Add the curry paste and stir so all the onion and sweet potato is coated.

Add the vegetable stock and bring to the boil before turning down the heat to low.

Add the spring greens and cover.

Cook on a low heat for around 20 minutes, stirring occasionally.

Take off the heat and stir in the yogurt.

Are you in love with sweet potatoes?! Even if you aren’t, I can guarantee you will be after one bite of these delectable Hasselback Sweet Potatoes! They not only are company beautiful but boast a crispy outside and soft, creamy inside. While these Hasselback Sweet Potatoes look impressive, the only thing you have to know how to do is slice and stir in order to make them. Let’s get started!

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First, choose narrow sweet potatoes (I buy the garnet yams) that are uniform in size and scrub them clean. Pat dry and place on a cutting board. Next, slice the potatoes into 1/8-inch slices without slicing all the way through the potato – you will want to leave about ½ inch of the potato intact on the bottom.

Now, what takes these sweet potatoes from good to AMAZING – the Garlic Herb Butter! To make, whisk together, melted butter, olive oil, freshly minced garlic, parsley, chives, thyme, rosemary, paprika, salt, pepper, and nutmeg. It’s a few ingredients but all you do is dump and whisk for a super quick, super delectable butter bath that creates a dynamic, balanced medley of flavors to infuse your potatoes through and through.

Brush this butter over the potatoes, including in between the slices. You don’t have to be too meticulous about getting in between the slices because the potatoes bake for 40 minutes and then we will brush with butter again. After the 40 minutes, the potato slices are much easier to fan so you can smother the butter in every nook and cranny.

Bake for another 10-20 minutes or until the potatoes are super tender in the center with a nice crispy outside. Top your Hasselback Sweet Potatoes with either Goat Cheese (my fav!) or sour cream or both and your ordinary sweet potato has just become Hasselback Sweet Potatoes and the star of the night!

Want more sweet potato recipes?

Tools used to make this Hasselback Sweet Potatoes recipe

Knives: A good set of kitchen knives is essential for any cook. This set is the best one I’ve owned so far and it comes with a knife block, steak knives, and an array of larger knives perfect for all your slicing, chopping, and cutting needs.

Mixing Bowl: These mixing bowls are perfect for mixing and serving. I love the varied sizes so I always have to right size bowl for all my mixing needs.

Baking Sheet: A nice big baking sheet is a must have for any kitchen. This half pan sheet is large than a regular cookie and works great for anything you’re baking.