Sweet potato combines with tangy goat cheese to make a delicious starter or side dish. It's great served with a salad.

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Recipe Summary

prep:
20 mins
cook:
40 mins
total:
1 hr
Servings:
4
Yield:
4 rosti
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 425 degrees F (220 degrees C).

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  • Peel and grate the sweet potatoes; place in a clean cloth and squeeze out the excess liquid; transfer to a large bowl.

  • Heat the olive oil in a skillet 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 1/2 inch thickness. Arrange the patties onto a baking sheet.

  • 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.

Nutrition Facts

352 calories; protein 14g 28% DV; carbohydrates 26g 8% DV; fat 21.7g 33% DV; cholesterol 115.4mg 39% DV; sodium 313.2mg 13% DV. Full Nutrition
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Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/13/2008
Sorry about that! Add the eggs at the same time as you mix in the goat's cheese. Make sure you put the rosti straight into a hot oven otherwise the eggs start to leak out of the potato mixture! Read More
(8)

Most helpful critical review

Rating: 3 stars
12/12/2008
what do you do with the eggs? Read More
(8)
15 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
12/11/2008
what do you do with the eggs? Read More
(8)
Rating: 5 stars
12/13/2008
Sorry about that! Add the eggs at the same time as you mix in the goat's cheese. Make sure you put the rosti straight into a hot oven otherwise the eggs start to leak out of the potato mixture! Read More
(8)
Rating: 3 stars
12/13/2008
I found the same recipe on another web site and it said to stir the eggs into the grated potatoes when you stir in the cheese before baking. Read More
(3)
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Rating: 5 stars
08/26/2012
Delicious. I love sweet potatoes but not the sugary sort. This was wonderful. Only change for me next time will be a splash of tabasco in the rosti Read More
(2)
Rating: 5 stars
04/13/2011
These were well received at our house! Great flavour. A wonderful use of sweet potatoes without all the sugar used in most sweet potato recipes Read More
(2)
Rating: 3 stars
03/31/2015
The sweet potatoes definitely needed longer than 25 minutes to cook more like 35-40. It tasted a bit dry and the crumbled goat cheese on top did not add anything to the dish. I would make this again with a couple modifications such as adding some sort of sauce. Read More
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Rating: 4 stars
09/16/2015
This was a nice change I made the recipe as is and added a pinch of nutmeg (why not?). This is a good lunch meal or a light dinner would go well with salad. I used true sweet potatoes (white flesh) not yams. Read More
Rating: 4 stars
10/01/2012
Great flavor! Texture was a little bit interesting. Not sure if I didn't squeeze out enough water or what. Reheated well as leftovers. Will likely make again. Read More
Rating: 3 stars
12/16/2013
To be fair I don't particularly like sweet potatoes. Might try these again later as the winter CSA we are in is likely to give me ample more sweet potatoes. These did get a little burnt at the posted time so I'd either drop the temp a touch or cook them a minute or two less. Second... I didn't realize when I grabbed goat cheese at the store that the standard pack was less than listed - and the cake itself was pretty bland so it needs every bit of the tangy melty goat cheese and some additionaly seasoning too... maybe garlic salt. Read More
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