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    Sweet Potato Rosti with Goat's Cheese

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    Sweet Potato Rosti with Goat's Cheese

    This garlicky sweet-potato cake, topped with tangy goat's cheese, makes a perfect vegetarian supper.

    • Preparation time: 20 minutes
    • Cooking time: 35 minutes to 45 minutes
    • Total time: 55 minutes to 1 hour 5 minutes 60 minutes 5 minutes

    Serves: 4


    • 750g sweet potatoes, peeled
    • 2 tbsp Waitrose Cooks' Ingredients Umbrian Extra Virgin Olive Oil
    • 1 small onion, cut in half and thinly sliced
    • 1 clove garlic, crushed
    • 200g Pant-Ysgawn Farm Organic Goat's Cheese, crumbled
    • 2 medium eggs, beaten


    1. Preheat the oven to 220°C, gas mark 7. Grate the sweet potatoes using the coarse side of the grater or a food processor. Place in a clean tea towel and squeeze out any liquid, then place the potato in a bowl.
    2. Heat half the oil in a frying pan and sauté the onion and garlic for 3-4 minutes, or until soft and golden. Add to the grated potato with half the cheese and the beaten eggs. Mix well to combine all the ingredients. Season generously with freshly ground black pepper.
    3. Divide the mixture into 4 and shape into rough cakes with your hands. Place on a large non-stick baking tray, and drizzle with the remaining oil. Roast in the preheated oven for 25-30 minutes, or until golden brown and cooked through.
    4. Remove the rösti from the oven and scatter the remaining cheese over. Return to the oven and continue to cook for 5-10 minutes, or until the cheese is just turning golden. Serve immediately, with a crisp salad and crusty bread.

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    Cook's tips

    The goat's cheese can be replaced with any of your favourite cheeses such as crumbled Stilton or Roquefort, or grated Cheddar or Gruyère.

    Drinks recommendation

    A soft, southern French red would suit these rösti - try Rue de France Rouge 2003 Vin de Pays de Vaucluse.


    Average user rating

    5 stars