Sweet Potato Rosti with Herbed Yogurt
Crisp sweet potato rosti pan-fried with scallions and served with cool dill yogurt for an easy vegetarian breakfast, brunch, or side dish.
Prep: 15 min · Cook: 20 min · Yield: 4 · Method: Stovetop
Ingredients
- 1 lb sweet potatoes
- 1 egg
- 2 tbsp all-purpose flour
- 2 scallions
- 0.75 tsp kosher salt
- 0.25 tsp black pepper
- 2 tbsp vegetable oil
- 0.5 cup plain greek yogurt
- 2 tbsp fresh dill
- 1 tsp lemon juice
Cooking instructions
- Peel and grate the sweet potatoes. Transfer them to a clean kitchen towel and squeeze firmly until very dry. (about 8 min)
- Whisk the egg in a bowl. Add the sweet potatoes, flour, sliced scallions, 1/2 teaspoon salt, and pepper; stir until evenly combined. (about 3 min)
- Stir the yogurt, dill, lemon juice, and remaining 1/4 teaspoon salt together in a small bowl. Refrigerate until serving. (about 2 min) — Refrigerate
- Heat the oil in a large nonstick skillet over medium heat. Drop the sweet potato mixture into four portions and flatten each into a 1/2-inch-thick cake. (about 3 min) — Medium heat
- Pan-fry the cakes until deeply golden and crisp on the first side, about 4 minutes. (about 4 min) — Medium heat
- Flip the cakes carefully and pan-fry until the second side is crisp and the centers are tender, about 4 minutes more. Serve hot with the herbed yogurt. (about 4 min) — Medium heat