If you have never heard of potato rosti before, you’re totally missing out! Traditionally, potato rosti is a fritter-style Swiss dish, that mainly consists of potatoes. This recipe takes a bit of creative liberty on the dish, swapping the base for sweet potatoes, adding veggies like zucchini, carrots, onion, and green onions, and using flax eggs to keep all of it together. While typically, rosti is enjoyed as a one layer dish, this recipe creates a tower, using cashew cream cheese between the layers to hold it together. Yum!
Sweet Potato Rosti Tower [Vegan, Gluten-Free, Grain-Free]
- 3 medium-sized sweet potatoes, washed, not peeled
- 2 medium carrots, peeled
- 1 medium zucchini
- 1 small onion, cut into cubes
- 2-3 stalks of green onion, cut into rings
- 1/3 cup chickpea flour
- 2 flax eggs (2 tablespoons ground flax seeds, plus 4 tablespoons water)
- 1 tablespoon nutritional yeast
- 1 tablespoon paprika powder
- 1 tablespoon garlic powder
- A dash of water
- Cashew cream cheese
- Prepare the flax egg and set aside for 5 minutes.
- Preheat the oven to 350°F and line a baking tray with parchment paper.
- Prepare all of the vegetables as instructed. Grate the sweet potatoes, zucchini, and carrots and place into a medium sized bowl, together with the other vegetables.
- Add the rest of the ingredients and whisk together with a spatula. You want the dough to be quite sticky (if it's too dry add a bit more water).
- Place the mixture on the baking tray and evenly spread it with the spatula.
- Place the tray in the oven and bake until golden brown and crispy, about 35 minutes.
- Let it cool down for a few minutes and then cut the sweet potato rosti into even squares.
- Take layer, add the cashew cheese on top, and repeat this step until you have a small tower.
- Top with some more green onions and serve.