Quick & Easy Sweet Potato Rosti – in your waffle maker

Make soft yet crispy sweet potato rosti in your waffle maker! This makes a great base for veggies (also cooked in the waffle makers) and eggs for a fun breakfast, brunch or light supper. Just add hot sauce!This wasn’t supposed to be a blog post. And by the looks of the images, it probably shouldn’t be. This not awfully impressive looking plate of food was today’s breakfast. In mitigation, it was very early and the light was very poor.

I know this isn’t Instagram, where smug breakfast posts of perfect avocado roses on toast is an accepted thing. Even those who mainly post muscle cars or fluffy cats think nothing of whapping on a pic of their breakfast (protein shake teetering on a car bonnet; an impassive-looking cat lurking by a rainbow plate of food). But I don’t often think: oh, what a good idea. I must remember to put this on the blog.

I do ask you to please forgive the enthusiasm for my breakfast because, if you aren’t already doing this. you probably will want to. Because…

Make soft yet crispy sweet potato rosti in your waffle maker! This makes a great base for veggies (also cooked in the waffle makers) and eggs for a fun breakfast, brunch or light supper. Just add hot sauce!I have made a major waffle-maker discovery: they makes killer rostis. Quick, easy, killer rostis.

Rostii? Rostis? Whatever the plural is, these are damn fine things to eat. Top yours with whatever takes your fancy. I had mine with a fresh duck egg from a friend’s flock (!), fresh sprouts, and asparagus grown literally down the road – I put this in the waffle maker too. But I think this would be fab topped with a tin of baked beans and a squoosh of hot sauce. All you need is 10 minutes and a waffle- or hot sandwich maker. One of these may just convince any vegetable dodgers in your family (kids? partner?) to think again.

Breakfast, brunch or light supper – anytime is rosti time.🙂

What non-waffle things do you make in your waffle maker? 

Make soft yet crispy sweet potato rosti in your waffle maker! This makes a great base for veggies (also cooked in the waffle makers) and eggs for a fun breakfast, brunch or light supper. Just add hot sauce!

  • Servings: 1
  • Difficulty: easy
  • Print

If your waffle maker has a temperature dial you can make these with minimal “dark brown” bits (er, burnt bits). My waffle iron is a cheapy, hence the over-colouring. Still, this is very, very tasty – whatever the hue. Carrots would be lovely too. xx

1/4 medium sweet potato, scrubbed

1/2 tsp best quality rapeseed oil or coconut oil (rapeseed oil in the UK is generally of a much better quality/safety than commonly available in the US)

pinch of garlic powder or onion powder

pinch of salt

5-8g of mature Cheddar cheese, finely grated – optional

Oil spray

Method:

1. Heat the waffle iron.

2. While the waffle iron is heating up, spiralise the sweet potato. Place the sweet potato threads in a small bowl and add all but the oil spray. Mix well with a fork.

3. When at full heat, spray the plates with good oil spray and dollop on the sweet potato mixture.

4. Depending on your waffle maker, this will take between seven and 10 minutes. Check on it at five minutes, flipping over if necessary – the potato won’t fill the space in the same way as a batter, so contact points are fewer.

The sweet potato is lovely and soft, crispy and crackly, in the time it takes you to cook an egg and make a coffee. Enjoy!

scottish-asparagus-duck-egg