Pan-Fried Spelt Sweet Potato Rosti with Smashed Avocado

Pan-fried spelt sweet potato rosti with avocado is a crisp-edged breakfast that takes about 45 minutes. Grated sweet potato is bound with wholemeal spelt flour and egg, then fried in olive oil until golden. Smashed avocado goes on top.

Spelt does the quiet work here. Its mild, nutty flavour stays in the background, and the flour absorbs moisture so the centres stay soft. You get a clean bite, not a wet one.

The batch makes eight rosti, two per person. You can cook them ahead and crisp them again in the oven when needed.

Keep the heat at medium. Sweet potato carries more sugar than white potato, so it darkens fast. If the edges turn dark brown in under three minutes, the centres will still be raw. Lower the heat and give each side five minutes.

Why You'll Love This Recipe

Crisp edges and a soft centre from simple pantry staples
Wholemeal spelt adds a nutty flavour and extra fibre
Cook them ahead, then crisp in the oven when needed
Eight rosti from one batch, with steps that stay clear

Four grated sweet potato rosti browning in a nonstick skillet while a spatula presses one flat

Ingredient Notes

sweet potatoes: Choose firm, orange-fleshed sweet potatoes of similar size so they grate evenly. Butternut squash works as a swap, but squeeze it a little longer because it holds more water.
wholemeal spelt flour: Wholemeal spelt gives the firmest binding and a nutty taste. White spelt or plain wheat flour also work, with a paler crust.
avocados: Pick avocados that give slightly when pressed at the stem end. Firm ones smash into dry chunks, and very soft ones turn watery.
olive oil: Regular olive oil handles medium heat well. Rapeseed oil is a cheaper swap with a milder taste.

Breakfast table set with a plate of avocado rosti, lime wedges, a linen napkin and a mug of tea

Prep Time 20 mins

Cook Time 24 mins

Total Time 44 mins

Cooking Method: Stovetop

Cuisine: European

Courses: Breakfast

Difficulty: Easy

Cooking Temp: 120 C

Servings: 4

Estimated Cost: 1.80

Calories: 100

Best Season: all_year_round

Dietary: Contains gluten (spelt), contains-eggs, Dairy-Free, High Fiber, Nut-free, Vegetarian

Description

Grated sweet potato is bound with wholemeal spelt flour and egg, then pan-fried in olive oil until golden. A lime-smashed avocado topping adds a cool, soft contrast.

Ingredients

For the rosti

600 g sweet potatoes ((about 2 medium); peeled, coarsely grated)
45 g wholemeal spelt flour
2 large eggs (lightly beaten)
3 spring onions ((about 40 g); thinly sliced)
1 tsp smoked paprika
3/4 tsp fine salt
1/2 tsp black pepper
3 tbsp olive oil ((45 ml); for frying, divided)

For the avocado topping

2 ripe avocados ((about 300 g flesh))
1 tbsp lime juice
1/4 tsp flaky sea salt
1/4 tsp chilli flakes (optional)
2 tbsp pumpkin seeds ((20 g); to scatter on top)

Instructions

1
Heat the oven to 120 C / 250 F and set a wire rack on a 33 x 46 cm / 13 x 18 inch sheet pan. Grate the sweet potatoes on the coarse side of a box grater. Squeeze the grated sweet potato in a clean tea towel, a handful at a time, until only a few drops come out.
2
Tip the sweet potato into a 3-litre mixing bowl. Add the spelt flour, eggs, spring onions, paprika, salt and pepper. Mix with your hands until no dry flour shows and the mixture holds together when pressed. Divide it into 8 portions of about 100 g each.
3
Heat 1 1/2 tbsp olive oil in a 30 cm / 12-inch nonstick skillet over medium heat for 1 minute. Add 4 portions and press each into a round about 9 cm across and 1.5 cm thick. Cook for 5 to 6 minutes without moving them, until the underside is deep golden. Flip and cook 5 minutes more, until the edges are crisp and the centre feels tender when pressed with a fork. Adjust the heat so each side takes about 5 minutes.
4
Move the first four rosti to the rack in the oven. Wipe the skillet, add the remaining 1 1/2 tbsp oil, and cook the second batch the same way. The rosti hold in the oven for up to 30 minutes.
5
Halve and stone the avocados, then scoop the flesh into a bowl. Add the lime juice, flaky salt and chilli flakes. Smash with a fork, leaving some small chunks for texture.
6
Place 2 rosti on each plate. Spoon the avocado on top, scatter with pumpkin seeds, and serve straight away.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 100kcal

% Daily Value *
Total Fat 26g40%
Saturated Fat 4g20%
Cholesterol 93mg31%
Sodium 610mg26%
Potassium 950mg28%
Total Carbohydrate 46g16%
Dietary Fiber 11g44%
Sugars 7g
Protein 10g20%

Vitamin A 21000 IU
Vitamin C 12 mg
Calcium 80 mg
Iron 3 mg
Vitamin D 22 IU
Vitamin E 3 mg
Vitamin K 22 mcg
Thiamin 0.25 mg
Riboflavin 0.4 mg
Niacin 3.2 mg
Vitamin B6 0.5 mg
Folate 90 mcg
Vitamin B12 0.2 mcg
Phosphorus 250 mg
Magnesium 106 mg
Zinc 2 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

Squeeze the grated sweet potato dry before mixing, then fry the mixture straight away.
Fry in two batches of four so each rosti has space to crisp.
Keep the heat at medium and aim for about 5 minutes per side.
Hold cooked rosti on a rack in a 120 C / 250 F oven for up to 30 minutes.
Smash the avocado just before serving to keep it green.

Keywords: spelt sweet potato rosti, sweet potato rosti with avocado, spelt rosti, sweet potato breakfast, vegetarian rosti

Equipment

30 cm / 12-inch nonstick skillet
box grater
clean tea towel
wide metal spatula
sheet pan 33 x 46 cm / 13 x 18 inch with wire rack
3-litre mixing bowl

Tips

Squeeze the grated sweet potato in a clean tea towel until only a few drops fall out, so the rosti crisp instead of steaming.
Use wholemeal spelt flour for the firmest binding. White spelt works too, but the crust stays paler and the rosti feel softer.
Press each portion flat with a spatula, then leave it alone for 5 minutes before you check the colour or flip.
Fry in two batches of four so the 30 cm skillet stays hot and the rosti have space to brown.
Choose avocados that yield slightly to a gentle press, and smash them just before serving so the colour stays green.

Variations

Replace 150 g of the sweet potato with grated carrot for a slightly sweeter rosti with a softer centre.
Top each pair with a poached egg and a spoonful of Greek yogurt for a more filling brunch plate.
Add 1 tsp ground cumin and a small handful of chopped coriander to the mix for a warmer, herby flavour.

Storage and Reheating

Cooked rosti keep in an airtight container in the fridge for 3 to 4 days. Layer them with baking paper so they don't stick. Store the avocado separately, or smash it fresh each time.

To reheat, set the rosti on a wire rack over a sheet pan in a 200 C / 390 F oven for 8 to 10 minutes. The edges crisp again and the centres stay soft. A dry nonstick skillet over medium heat also works, at about 3 minutes per side. Skip the microwave, which softens the crust.

To freeze, cool the rosti fully and freeze them flat on a tray for 1 hour. Move them to a bag and keep for up to 2 months. Reheat from frozen at 200 C / 390 F for 15 to 18 minutes.

Serving Suggestions

Serve two rosti per person with the smashed avocado spooned on top while the rosti are hot. The avocado stays cool and soft, and the base stays crisp.

For a larger brunch, add a poached or soft-boiled egg, a rocket salad dressed with lemon, or a spoonful of Greek yogurt. Lime wedges on the side let everyone adjust the sharpness.

For a gathering, hold the cooked rosti on a rack in a 120 C / 250 F oven for up to 30 minutes. Set out the avocado, seeds and chilli flakes so guests top their own.

Read it online: https://greatbritishspeltrecipes.com/recipe/pan-fried-spelt-sweet-potato-rosti-with-avocado/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!