Sweet Potato and Carrot Rostis

  • 10MINS
  • 10MINS
  • 85KCAL

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!

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.

How Weight Watchers friendly is this Sweet Potato and Carrot Rostis recipe?

  • You need to count 2 Points per portion of this Sweet Potato and Carrot Rostis recipe if you’re on WW Green.
  • You need to count 2 Points per portion of this Sweet Potato and Carrot Rostis recipe if you’re on WW Blue.
  • You need to count Zero Points per portion of this Sweet Potato and Carrot Rostis recipe if you’re on WW Purple.

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.

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:

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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
  • Cook Time
    10 MINS
  • KCals 85
  • Carbs 14G
WW Points
  • 2 Green
  • 2 Blue
  • 0 Purple

Ingredients

  • 2 medium sweet potatoes
  • 2 medium carrots
  • 1 small onion
  • 2 spring onions
  • 2 large eggs beaten
  • 1 tsp chilli flakes
  • low calorie cooking spray

We use a fan assisted oven for all of our recipes. Check out our oven temperature conversion guide.

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Instructions

  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 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.
  4. Serve hot with your choice of accompaniment!

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21 comments

See what others have to say

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!

Reply

    Emma TThursday 19th September 2019

    Hi Pamela,

    Hope you enjoy them! ????

    Reply

HannahSaturday 27th July 2019

How many portions is this recipe meant to be for? 🙂

Reply

    Emma TWednesday 25th September 2019

    Hi Hannah,

    This recipe makes 6 rostis and would probably serve 2 people. Each rosti has 85 calories ????

    Reply

Nicola LonghurstSaturday 4th May 2019

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

Reply

MichelleFriday 7th September 2018

Look lovely,Could these be made with normal white potatoes…?!? Tnx

Reply

DanielleTuesday 13th March 2018

Can you freeze them ?

Reply

AmyFriday 9th March 2018

Cannot get enough of these! I love this recipe, thanks for sharing.

Reply

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!

Reply

CarlyWednesday 24th January 2018

Can i do these in cake dishes like the onion bhajis

Reply

VickyTuesday 23rd January 2018

I have just tried these, but they wouldn’t hold! What am I doing wrong, just cried!! 🙁

Reply

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!

Reply

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.

Reply

StephanieSaturday 4th March 2017

Do you have to soak in salt water?

Reply

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.

Reply

    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

    Reply

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!!

Reply

    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

    Reply

JulieSaturday 4th February 2017

Cannot find the recipe for this any help would be great thanks

Reply

    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

    Reply

JeanMonday 23rd January 2017

Never had a rosti before, this one sounds and looks very tempting

Reply

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