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Sweet potato and goat’s cheese röstis

Sweet potato and goat's cheese rostis

Total Time
50 min
20 min
30 min
Great to have on hand in the freezer for brunches, lunches and light suppers. These versatile röstis combine the sweetness of sweet potato with the tang of goat’s cheese.


Red onion

1 large, finely chopped


2 clove(s), crushed

Orange sweet potato (kumara)

1 kg, peeled, coarsely grated

Soft goat's cheese

200 g, hard variety, crumbled

Fresh coriander

¼ cup(s), chopped

Plain flour

¼ cup(s), (40g)


2 medium, lightly beaten

Oil spray

4 x 3 second spray(s)


  1. Preheat oven to 220°C. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook onion and garlic, stirring, for 4-5 minutes, until softened. Transfer to a large bowl. Cool.
  2. Enclose sweet potato in a clean tea towel and press firmly to squeeze out any excess liquid. Add sweet potato, goat’s cheese, coriander, flour and eggs to the bowl with onion. Season with salt and pepper and mix well.
  3. Line 3 baking trays with baking paper and lightly spray paper with oil. Using your hands, press ⅓-cup mixture into a ball. Place on a prepared tray and gently press into a 9cm round. Repeat with remaining mixtur
  4. Lightly spray röstis with oil. Bake for 20-25 minutes, until golden brown around edges. Stand on trays for 10 minutes, then carefully loosen and remove with a spatula. Serve.


TIPS: For a fresh side, serve with watercress and chopped medley tomatoes. Cooked röstis will keep in a reusable container in the fridge for up to 5 days. To freeze, pack röstis into a reusable container with baking paper between layers and freeze for up to 1 month. Reheat from frozen on baking paper-lined trays in a 200°C oven until hot.