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Sweet potato rosti with roast tomatoes

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  • Gluten free
  • Vegan
  • Dairy free
  • Vegetarian
  • Egg free
  • Lactose free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Wheat free
  • Shellfish free
  • Seafood free
  • Healthier living
  • Diabetes friendly
  • No added sugar
  • High in dietary fibre
  • 3 serves veg or fruit

Looking for an easy vegan meal? This crispy sweet potato rosti is simple to make in the oven and delicious topped with avocado and roasted cherry tomatoes.

  • Serves4
  • Cook time30 minutes
  • Prep time15 minutes
Sweet Potato Rosti with Roast Tomatoes In Tray With Spatula

Ingredients

  • 2 (about 350g each) gold sweet potatoes, peeled
  • 1 brown onion, peeled
  • 2 x 250g pkts Coles Australian Vine Ripened Cherry Tomatoes
  • 1 avocado, stoned, peeled, thinly sliced
  • 60g pkt Coles Australian Baby Rocket

Nutritional information

Per serve: Energy: 1004kJ/240 Cals (12%), Protein: 6g (12%), Fat: 9g (13%), Sat fat: 2g (8%), Carb: 29g (9%), Sugar: 14g (16%), Fibre: 10g (33%), Sodium: 113mg (6%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 200°C. Line a large baking tray with baking paper.

  2. Step 2

    Use a box grater to coarsely grate the sweet potatoes and onion. Place in a colander. Use your hands to squeeze as much liquid as possible from the sweet potato mixture. Transfer to a large bowl. Season well.

  3. Step 3

    Spread the sweet potato mixture evenly over the lined tray (don’t flatten the mixture). Spray with olive oil spray. Bake for 30 mins or until the sweet potato mixture is light golden.

  4. Step 4

    Meanwhile, place the tomatoes on a baking tray. Spray with olive oil spray and season. Add to the oven with the rosti and roast for 15 mins or until the tomatoes begin to collapse.

  5. Step 5

    Arrange the tomatoes, avocado and rocket over the rosti. Season.

Sweet potato rosti with roast tomatoes

Sweet potato rosti with roast tomatoes
  • Serves4
  • Cook time30 minutes
  • Prep time15 minutes
Ingredients
  • 2 (about 350g each) gold sweet potatoes, peeled
  • 1 brown onion, peeled
  • 2 x 250g pkts Coles Australian Vine Ripened Cherry Tomatoes
  • 1 avocado, stoned, peeled, thinly sliced
  • 60g pkt Coles Australian Baby Rocket
    Description

    Looking for an easy vegan meal? This crispy sweet potato rosti is simple to make in the oven and delicious topped with avocado and roasted cherry tomatoes.

    Method

    1. Step 1

      Preheat oven to 200°C. Line a large baking tray with baking paper.

    2. Step 2

      Use a box grater to coarsely grate the sweet potatoes and onion. Place in a colander. Use your hands to squeeze as much liquid as possible from the sweet potato mixture. Transfer to a large bowl. Season well.

    3. Step 3

      Spread the sweet potato mixture evenly over the lined tray (don’t flatten the mixture). Spray with olive oil spray. Bake for 30 mins or until the sweet potato mixture is light golden.

    4. Step 4

      Meanwhile, place the tomatoes on a baking tray. Spray with olive oil spray and season. Add to the oven with the rosti and roast for 15 mins or until the tomatoes begin to collapse.

    5. Step 5

      Arrange the tomatoes, avocado and rocket over the rosti. Season.