Homemade Yam Rosti Recipe

[Saviolo]

After we did the potato rosti last week, a couple of people asked if you could do the same with yam or sweet potato. Yes, you can! It's basically the same process, but the end result will be significantly different. You won't get quite the cripsy outside as you do with potato, and yams or sweet potatoes are a little more fibrous, so the texture will be different. We made it much thicker, and cooked it a little longer, and it was delicious and fluffy in the middle. For a little bit of extra crisp and crunch, we coated one side in chopped pepitas!

Of course you can change the flavour profile easily with this recipe. Different herbs, some red chili flakes, walnuts or pecans instead of pepitas. Lots of easy variations you could try to personalize everything.

[The Polack MSgt]

1. Looks great

could you dust both sides with potato starch to get a crunch?

Mt wife is Japanese and dusting things with potato flour and pan frying is a common trick

[Saviolo]

2. You probably could

But we actually just like it as it is. Adding the pepitas adds a lovely crunch to the whole thing, and you still get some great caramelization from the yams. We don't feel like we have to make it too similar to the potato version, texturally for it to be good.

[The Polack MSgt]

3. Thanks for the reply Saviolo

Love your stuff