Name: Sweet potato rösti with roasted vegetables
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 170 grams asparagus, trimmed; 1 medium red capsicum 200g), cut into 1cm strips; 2 tablespoons olive oil; 750 grams kumara (orange sweet potato), peeled, grated coarsely; 1 medium red onion (170g), sliced thinly; 2 tablespoons rice flour; 1 tablespoon fresh thyme leaves; 1 medium avocado (250g), chopped; 100 grams marinated goat's fetta in olive oil, reserve 1 tablespoon of the oil; kale sprouts, to serve

Sweet potato rösti with roasted vegetables

We've recreated this traditional Swiss breakfast dish with grated sweet potatoes (kumara) and served with roasted vegetable.

Looking for more healthy breakfast ideas?

Ingredients

170 grams asparagus, trimmed

1 medium red capsicum 200g), cut into 1cm strips

2 tablespoons olive oil

750 grams kumara (orange sweet potato), peeled, grated coarsely

1 medium red onion (170g), sliced thinly

2 tablespoons rice flour

1 tablespoon fresh thyme leaves

1 medium avocado (250g), chopped

100 grams marinated goat’s fetta in olive oil, reserve 1 tablespoon of the oil

kale sprouts, to serve

Method

1.Preheat a flat-based sandwich press on high. Toss asparagus and capsicum in half the olive oil; season. Place in sandwich press, close; cook for 5 minutes or until lightly grilled. Cut asparagus in half lengthways.

2.Meanwhile, squeeze out excess moisture from kumara. Combine kumara, onion, flour, thyme and remaining olive oil in a medium bowl; season.

3.Spoon ⅓ cup measures of kumara mixture, in two batches, on base plate of sandwich press. Close press to flatten; cook for 7 minutes or until crisp and golden.

4.Serve rösti topped with asparagus, capsicum, avocado and crumbled fetta. Drizzle with reserved marinating oil and top with kale sprouts.

Rösti and vegetables can also be cooked in a non-stick frying pan.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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