Syn Free Sweet Potato and Carrot Rostis | Slimming World

I always find it really difficult to get speed foods into my breakfasts but these Syn Free Sweet Potato and Carrot Rostis are a perfect way! Ideal for the Slimming World Extra Easy plan!

Syn Free Sweet Potato and Carrot Rostis

For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff in the blurb 👍

There are so many different accompaniments for these, but I enjoy bacon medallions and perfect poached eggs – divine!!

Syn Free Sweet Potato and Carrot Rostis

You could even use them as an alternative to the more traditional Rosti in our Syn Free Smoked Salmon, Potato Rösti and Poached Eggs recipe.

Syn Free Sweet Potato and Carrot Rostis

Some of you love this Syn Free Sweet Potato and Carrot Rostis recipe!

carrot sweet potato rosti-bobspink
One of our Instagram followers @bobspink made this dish and loved it!

If you make this recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on Instagram, Facebook, & Twitter!

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Whenever we need to replace oil in cooking we use Frylight. Perfect for everyday frying and cooking, it delivers exactly one calorie per spray, which makes it Syn free! The Sunflower or Rapeseed Oil flavours are ideal for this Syn Free Sweet Potato and Carrot Rostis recipe.

Frylight Find Out More

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Syn Free Sweet Potato and Carrot Rostis

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Syn Free Sweet Potato and Carrot Rostis

Votes: 65
Rating: 3.8
Rate this recipe!


Prep Time

Cooking Time

Rostis 10 minutes 10 minutes



Slimming World 

85kcal 2

Smart Points (Flex/Freestyle)



Per Rostis Per Rostis Per Rostis
Gluten Free icon
Please Note - If portions are changed, then points/values will not change and will need to be worked out by yourself. We're working on this!
Please don't take a screenshot. These recipes are updated often!
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  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.
  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.
  3. Spray a large frying pan with Frylight 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.
  4. Serve hot with bacon, poached eggs and garnished with chives!

If you make this recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on InstagramFacebook, & Twitter!


We use a fan assisted oven for all of our recipes. Need help converting the temperature for your oven? 

Click here for our oven temperature conversion guide.

If making this recipe Gluten Free please make sure to check the ingredients that you’re using

Especially things such as; 

- Stock cubes
- Soy sauce - substitute with Tamari.
- Worcestershire sauce - substitute with Henderson’s Relish.
- Etc.


Syn values given are correct at time of writing but may not always be accurate.

This website is UNOFFICIAL and in NO WAY part of or representative of Slimming World. 

We aren’t trained by Slimming World nor authorised to give Slimming World advice. Any advice given here should not replace the advice of your Slimming World consultant.

Ideally, you should check with Slimming world for the most up to date Syn values using official resources such as; the Syns calculator, Syns Online on LifelineOnline or by calling the Syns Hotline on (0906) 851 8518.

Although attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will be responsible for any loss or damage resulting for your reliance on nutritional information.

We kindly ask that you share this recipe via the share buttons and not via screenshots. 

As our recipes change often in accordance with syn value changes, we want to ensure that they're as accurate as possible at all times. 

If you use or re-create our recipes we kindly ask:

  • That you credit us by not only screenshot but linking to our original recipe post
  • You don't reproduce the recipe in full
  1. Oh this looks incredible! I cannot believe that its syn free!! I try to follow some Slimming World meals, will certainly have to give this one ago. Thanks!

    The egg looks like its cooked perfectly as well 🙂

    1. 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,


  2. 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.

    1. Hi Stephanie
      The salt water soak helps to draw out more moisture when you squeeze the grated sweet potato and carrot. This results in a crispier texture for the rosti. Hope that helps.

  3. 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.

    1. Hi Vicky
      Try a finer grate for the carrot/potato, and remember to follow the instruction to leave them for at least 6 mins before moving or turning. They need to really set on the bottom before attempting to turn! 🙂

  4. 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!

  5. I just made this for my brunch today. Delicious and will definitely be having this again 😊

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Slimming World Recipes
A blog started by 2 chefs on their Slimming World journey, evolving into an epic adventure shared by many!