Sweet Potato & Goat’s Cheese Rosti

In the U.S. the sweet potato is incorrectly referred to as a yam. But there again it’s the land where they call aubergines – eggplants, courgettes – zucchini, biscuits – cookies, jam – jelly, jelly – jello, and torture – water boarding. That said, it’s not technically a potato either. It’s sweet though.

Sweet Potato & Goat's Cheese Rosti

Preparation time: 20 minutes
Cooking time: 40 minutes
Skill level: Easy
Makes: 4 – 6


  • sweet potatoes – 375g
  • 1 small onion – cut in half and thinly sliced
  • 2 eggs – beaten
  • 2 garlic cloves – crushed
  • goat’s cheese – 100g
  • olive oil – 2 tbsp
  • s & p

Preheat the oven to 220°C (gas mark 7). Peel and grate the sweet potatoes, place in a clean tea towel and squeeze out as much liquid as you can. Put in a bowl.

Heat half the oil in a frying pan and sauté the onion and garlic for 3-4 minutes. Add this to the grated potato along with half the cheese and the beaten eggs. Season and mix well.

Divide the mixture into 4 and using your hands, mold into cakes.

Put on an oiled baking tray and drizzle with the remaining oil.

Roast in the oven for 25-30 minutes, or until golden brown.

Remove from the oven and sprinkle with the remaining cheese.

Return to the oven and continue to cook for a further 5-10 minutes, or until the cheese is just turning golden.

Serve with a hearty salad.

Verdict: Sweet and satisfying with a tang to finish.

Drink: Not today.

Entertainment: ‘Control’ on DVD.

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