• Cath

Vegan sweet potato rosti

Updated: Feb 21, 2019

I was looking for a new way to cook sweet potato, and decided to try mixing them with gram flour. These sweet potato rostis makes a good alternative to chips!

Makes about 14 pieces.


  • 2 sweet potatoes shredded (400g)

  • 150g gram flour (also known as besan, or chickpea flour)

  • 150ml water

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1/4 teaspoon nutmeg

  • 1 - 2 tablespoons Coconut oil


  1. Take two sweet potatoes (weighing about 400g) and shred them in the food processor using the grater function. (I keep the skin on for maximum nutritional content.)

  2. In another bowl whisk 150g chickpea flour with 150mls water until you get a smooth batter.

  3. Mix salt, black pepper, and nutmeg into the batter.

  4. Mix the sweet potato into the batter mix.

  5. Using your hands form the mix into patties.

  6. Heat up a small tablespoon of coconut oil in the pan, and fry half of the patties so they are browned on both sides.Then pan fry the second batch with more coconut oil, to get that nice crispy outer texture.

  7. Cook the patties in the oven for 20-30 mins at 200C  (390F, gas mark 6) to make sure the potato is cooked through to the centre.

The deeper the flesh colour the more antioxidants. The darker orange sweet potatoes have higher levels of beta-carotene that the body can transform into vitamin A. They are also a good source of vitamin C and manganese.

5 views0 comments

Recent Posts

See All