Sweet Potato Rosti w Wilted Greens & Avocado

This brunch dish is easy to make and so satisfying.
The sweet potato, greens and avocado all contain beta-cartene, the precursor to vitamin A. Since vitamin A is important for membrane health throughout the body, it helps to boost immunity by supporting the functioning of the barriers to infection throughout the body - for example the skin, lungs and gut lining.
Choose whether you'd like to pair it with an egg or humus, both go really well. 
Have a look at the video of me making it on my YouTube channel here. 

Potato Rosti:

80g sweet potato, washed

1 small egg, lightly beaten or 1 tablespoon ground flax seed or psyllium husks*

1 spring onion, finely chopped

1 teaspoon cumin seeds or 1 tsp dukkah

Pinch of sea salt and black pepper

1 tablespoon extra virgin olive oil for cooking


Have with:

1 large handful green leaves such as chopped kale/chard/silverbeet
Flesh from 1⁄4 large ripe avocado (approx 55g) , sliced

1 egg or about 40g humus  

If poaching an egg, then put a pan of water on to boil. You could also fry the egg or scramble it - whichever you prefer. Or add humus instead of egg.


Coarsely grate the sweet potato, no need to peel.

Mix all the potato rosti ingredients together except for the oil.
Warm a fry pan on medium heat and put the oil into the pan.
Form two rough clumps with the potato mixture and drop into the pan, flattening out slightly.
Once the rosties have cooked on one side (about 2 minutes), carefully turn them over to cook/crisp up on the other side (about 1 minute more). Watch out that the potato doesn’t catch and burn on the bottom, keep the heat at medium, rather than high.
Pop the rosti onto a serving plate and add the egg, if frying or scrambling, plus add the green leaves to wilt.
Then tip out onto your rosti.


Top with avocado and a pinch of salt and pepper.
*If you don’t eat eggs then use 1 tablespoon of ground flax seeds/linseeds or 1 tablespoon psyllium husks to bind the potato together before cooking. Mix the rosti ingredients well, ‘mashing’ the flax or psyllium into the grated sweet potato, then leave to set for 10 minutes before cooking. 

Have a look at this recipe video here on Youtube