• Preparation time:20 minutes
  • Cooking time:25 minutes
  • Serves: 4


  • 1 of your 5 a day
  • Great source of protein
  • Vegetarian
  • Great for a weekend brunch
  • Sweet potato makes a healthy alternative to bread – it’s packed with a variety of vitamins and fibre


  • 750g sweet potatoes, peeled
  • 2 tbsp olive oil
  • 1 small onion, cut in half and thinly sliced
  • 1 clove garlic, crushed
  • 2 eggs, beaten (for the rostis)
  • 8 whole eggs for poaching
  • Sriracha to serve (optional)


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 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.

When the rostis are cooked, pour a hot kettle of water into a large pan. Bring up to a simmer, swirl the water and gently break in up to 4 eggs. Poach for 3-4 minutes until cooked to your liking. Remove with a slotted spoon and drain on kitchen paper. Repeat with the remaining eggs.

Serves the eggs on top of the rostis and add a splash of sriracha for a kick of spice!

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