Sweet potato rostis

By Spencer Watts
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Total Time


  • 1 sweet potato, peeled
  • 1 potato
  • 1 yellow onion
  • 1 tablespoon (15 milliliters) flour
  • 1/2 teaspoon (2.5 milliliters) salt
  • 1/4 teaspoon (1 milliliters) pepper
  • Vegetable oil, for frying
  • Creamy horseradish dip (see recipe), for serving


  1. Grate sweet potato and potato into a bowl. Grate in onion. Add flour, salt, and pepper to bowl and mix to combine. Leave mixture to sit in a colander over a bowl for a few minutes to drain. Remove excess liquid by squeezing mixture with your hands, or by adding to a towel and squeezing.
  2. Heat vegetable oil in a non-stick skillet on medium-high heat. Add mixture a bit at a time until the bottom of the pan is covered. Turn heat down to medium and let cook. When the mixture is golden on the bottom, flip over or turn onto a plate and slide back into the skillet to cook on the other side.
  3. Remove from skillet. Cut into triangles. Serve with creamy horseradish dip (see recipe).


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