Sweet Potato Rosti with Goat Cheese

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

750g sweet potatoes, peeled
2 tbsp Waitrose Cooks’ Ingredients Umbria 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

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.

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.

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.

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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