Sweet Potato and Apple Rosti
To paraphrase the extraordinary Dolly Parton, I never met a potato that I didn't like. And that definitely includes sweet potatoes! To me, sweet potatoes and apples are the workhorses of fall cooking, and this recipe for a rosti satisfies many cravings. Serve for breakfast with an over-easy egg and some chili crisp, for lunch alongside a salad, or for dinner with grilled proteins. Between the crispy edges, melt-in-your-mouth center, and sweet-savory balance, it’s the kind of dish that celebrates the versatility of one of my favorite ingredients.
There’s a lot of ways to crisp up potatoes. A rosti is a potato pancake. And a latke … Well, I love them all equally, but differently. All three start from the same idea — grated potato, fried until crisp, but the details set them apart. A traditional Swiss rosti skips egg and flour binders, relying on starch alone to hold things together. Potato pancakes are the broader category, although they’re usually smaller and held together with egg and a little flour, or breadcrumbs. Latkes fall under that same umbrella, but they're distinctly Jewish, traditionally made with onion, egg, and matzo meal, fried in oil as a nod to the Hanukkah miracle, and served with applesauce or sour cream. This rosti borrows the Swiss technique, minus the egg, plus a fall twist.
That twist being sweet potatoes, which earn their spot here on more than flavor. They're loaded with beta-carotene, the antioxidant that gives them their color and converts to vitamin A in the body, along with fiber, vitamin C, and potassium. Compared to a regular potato, sweet potatoes bring more natural sweetness to the pan, which is exactly what makes this rosti caramelize into such a deeply golden, almost candied crust.
Of course, you can and should try swapping in regular potatoes — a starchy variety like a russet works best, since starch is what holds a rosti together. You'll get a rosti that's more classically savory; regular potatoes hold more moisture, so squeezing out excess liquid matters even more, and you'll want to watch your heat since they won't caramelize as quickly as sweet potatoes do.
However you make it, the rosti is built for flexibility. Top it with an egg or yogurt for breakfast, or serve it alongside a bright, crunchy salad for lunch. For dinner, it holds its own next to all the grilled proteins, but steak is my favorite. Thinking of the months ahead, a rosti is also a great addition to a holiday spread, especially topped with sour cream or applesauce, straight from the latke playbook.
The apple here isn't just for flavor, since it adds a little acidity that balances the sweet potato's richness. Together, they’re a match made in autumn heaven. Enjoy!
Sweet Potato and Apple Rosti
Ingredients
2 pounds Organic Murasaki Sweet Potatoes*
1-2 Organic Fuji Apples, cored and peeled
4 Tbsp. unsalted butter
Himalayan Pink Sea Salt, to taste
Rainbow Peppercorns, to taste
Fresh herbs (dill, parsley), to garnish
Directions
Note: Peeling apples and sweet potatoes is a preference. This recipe works with peeled and unpeeled sweet potatoes. However, for the purposes of this recipe, peel your apples.
Halve sweet potatoes crosswise and par boil them in unsalted water for 4-5 minutes. They should remain firm. Allow to cool.
Use a box grater on the largest side to grate your apples and cooled sweet potatoes, then use a tea towel to squeeze out as much excess liquid as possible.
Heat a large skillet over medium heat and melt 2 tablespoons of butter. Once butter starts to foam, add potato and apples, season liberally with salt and pepper, then shape into a uniform disc. Cook undisturbed until golden brown, about 10 minutes, adjusting heat as necessary.
Flip your rosti. To do this, slide the cooked side of your potato disc onto a large plate, cover with another plate, and invert. Add more butter to the pan and slide the disc back in, uncooked side down. Continue cooking until browned all over, turning again if necessary.
Garnish with a chopped mixture of dill and parsley.
Note: Sweet potatoes are less starchy than traditional potatoes, and Murasaki’s are especially starchy. While any sweet potato works in this recipe, be mindful of how much starchy liquid you “wring out” before cooking.
