Sweet Potato and Carrot Rostis
These tasty Sweet Potato and Carrot Rostis are perfect for a slimming-friendly brunch if you’re calorie counting or following a diet plan like Weight Watchers!
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NutritionPer Serving
- Calories85
- Carbs14g
- Protein3g
- Fat2g
- Saturates1g
- Sugars4g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
Our Sweet Potato and Carrot Rostis are the perfect choice for a slimming friendly brunch if you’re counting calories or following a plan like Weight Watchers.
These rostis are super versatile and can be eaten for breakfast, lunch or dinner and served as an accompaniment to pretty much any dish!
We think that these Sweet Potato and Carrot Rostis work especially well with a poached egg and bacon, but they’re also fantastic with scrambled eggs, smoked salmon or even on their own.
We like our rostis with a little bit of subtle heat, so we’ve added some chilli flakes. You can add as much or as little of these as you like, or leave them out altogether – it’s completely up to you!
What diets are these Sweet Potato and Carrot Rostis suitable for?
This Sweet Potato and Carrot Rostis recipe is suitable for vegetarians, dairy free and gluten free diets.
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make these Sweet Potato and Carrot Rostis?
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No, you don’t need any fancy ingredients or pieces of equipment needed to make these tasty rostis. You will need a large frying pan which you can find on Amazon if you don’t already have.
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‘Delicious for breakfast, lunch or a little snack’
How many calories are in these Sweet Potato and Carrot Rostis?
There are 85 calories per portion in this Sweet Potato and Carrot Rostis, which means it falls into our Everyday Light category.
These Sweet Potato and Carrot Rostis are perfect if you’re following a calorie controlled diet and fit well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Grate the sweet potato and carrot into a large bowl of cold, salted water. Leave for 15 minutes to soak. Meanwhile, grate the onion and chop the spring onions.
Step 2
Drain the potato and carrot, place into a teatowel and squeeze the excess water out. Return to the bowl and mix in the onions, spring onions and chilli flakes. Incorporate the beaten egg into the mixture and split into 6 rostis.
Step 3
Spray a large frying pan with Low calorie cooking spray and place the rostis into the pan. Leave on a low heat for at least 6 minutes – do not touch them or they will fall apart. After this time, turn quickly, in one movement and cook on the other side for 5 minutes until golden.
Step 4
Serve hot with your choice of accompaniment!
What could I serve with these Sweet Potato and Carrot Rostis?
Our Sweet Potato and Carrot Rostis are perfect for breakfast or lunch, but they also work really well when served as an accompaniment to the following dinner dishes:
How do you know when these Sweet Potato and Carrot Rostis are cooked?
You should cook these Sweet Potato and Carrot Rostis for around 5 – 6 minutes on each side or until they’re golden brown and crisp.
Make sure not to touch them for the first 5 minutes or so, otherwise they’ll fall apart!
Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.
How long can you keep these Sweet Potato and Carrot Rostis in the fridge?
Once you’ve put them out, ideally you should eat them within 4 hours.
If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Sweet Potato and Carrot Rostis in the fridge for approximately 3 days or so.
Can I freeze these Sweet Potato and Carrot Rostis?
Yes you can! This recipe can be frozen, but please remember to do the following;
- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
Don’t forget to add a label with what it is, and on what date you put it in the freezer!
How do I reheat these Sweet Potato and Carrot Rostis?
From chilled: Place on a baking tray and heat in a hot oven for 10 minutes, being careful not to let them burn.
From frozen: Allow to defrost, and reheat as above.
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Sweet Potato and Carrot Rostis
These tasty Sweet Potato and Carrot Rostis are perfect for a slimming-friendly brunch if you’re calorie counting or following a diet plan like Weight Watchers!
-
Prep Time
10 MINS
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Cook Time
10 MINS
- KCals 85
- Carbs 14G
Instructions
- Grate the sweet potato and carrot into a large bowl of cold, salted water. Leave for 15 minutes to soak. Meanwhile, grate the onion and chop the spring onions.
- Drain the potato and carrot, place into a teatowel and squeeze the excess water out. Return to the bowl and mix in the onions, spring onions and chilli flakes. Incorporate the beaten egg into the mixture and split into 6 rostis.
- Spray a large frying pan with low calorie cooking spray and place the rostis into the pan. Leave on a low heat for at least 6 minutes - do not touch them or they will fall apart. After this time, turn quickly, in one movement and cook on the other side for 5 minutes until golden.
- Serve hot with your choice of accompaniment!
Looking for Slimming World Syns or Weight Watchers (WW) Points?
With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.
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We agreed with Slimming World to remove their trademarked terms from our website
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25 comments
See what others have to say
AnnieThursday 4th February 2021
So tasty. Added turkey rashers, tomatoes & mushrooms in my. So filling
HollyThursday 4th February 2021
Hi Annie, thanks for your message so glad to hear you enjoyed this recipe!
PamelaSunday 15th September 2019
I make potato cakes regularly with added spinach or left over broccoli etc. but these give a much bigger dose of ‘speed’, can’t wait to try. Look gorgeous thank you!
Emma TThursday 19th September 2019
Hi Pamela,
Hope you enjoy them! ????
HannahSaturday 27th July 2019
How many portions is this recipe meant to be for? 🙂
Emma TWednesday 25th September 2019
Hi Hannah,
This recipe makes 6 rostis and would probably serve 2 people. Each rosti has 85 calories ????
TerieMonday 22nd March 2021
Hi there which book it this recipe is it in pls xx
HollyTuesday 23rd March 2021
Hey Terie, this recipe is exclusive to our website so doesn’t appear in any of our books, hope that helps!
Nicola LonghurstSaturday 4th May 2019
I just made this for my brunch today. Delicious and will definitely be having this again ????
MichelleFriday 7th September 2018
Look lovely,Could these be made with normal white potatoes…?!? Tnx
DanielleTuesday 13th March 2018
Can you freeze them ?
AmyFriday 9th March 2018
Cannot get enough of these! I love this recipe, thanks for sharing.
K.PawleySaturday 3rd February 2018
Absolutely loved these. What a fabulous addition to our Saturday breakfast. I did exactly as you said and left them alone for 6 minutes before turning and they were perfect. I’m not sure they would have been so good if Hubble hadn’t been on hand to remove the moisture with the tea-towel though. He got far more water out of the veg than I managed which I’m sure made a difference to the way they cooked. Thank you for a fab recipe!
CarlyWednesday 24th January 2018
Can i do these in cake dishes like the onion bhajis
VickyTuesday 23rd January 2018
I have just tried these, but they wouldn’t hold! What am I doing wrong, just cried!! 🙁
LauraTuesday 9th January 2018
I made these for a veggie friend who came to my place for brunch at the weekend. He said best rostis ever!
m gardnerSunday 5th March 2017
Lovely idea. I am making them tomorrow for my coeliac friend along with a plain potato and onion one and the carrot and potato one too. Ive got meringue and creme fraiche and lumpfish roe for the rosti.
StephanieSaturday 4th March 2017
Do you have to soak in salt water?
NikiTuesday 21st February 2017
Made these today. Absolutely gorgeous. I’d run out of chilli flakes so sprinkled in some Harissa Spice instead. Had them with scrambled eggs and smoked salmon. I think my sweet potatoes and carrots were on the large size though as I seemed to have made 14. Whoops. Half today and half tomorrow and totally guilt free.
KateWednesday 22nd February 2017
Hi Niki
I love smoked salmon and scrambled egg so I might have to give it a go with these rostis
Sian dixonSaturday 11th February 2017
Once cooked , can the rosties be left to cool and then frozen, if so how do i re heat them? These look so delicious!!
Emma TSaturday 11th February 2017
Hi Sian,
Yes, these could be frozen – make sure you put them into the freezer flat so make sure they don’t get squashed before fully frozen.
To reheat, cook in the oven from frozen until cooked through and crispy 🙂
Thanks for commenting,
Emma
JulieSaturday 4th February 2017
Cannot find the recipe for this any help would be great thanks
KateSunday 5th February 2017
Hi Julie
If you’re on mobile you need to click the ‘Click here for full recipe’ button, then scroll down the page
JeanMonday 23rd January 2017
Never had a rosti before, this one sounds and looks very tempting
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