Sweet Potato Rösti with Coriander Pesto


For the Rösti

  • 600g sweet potatoes, peeled
  • 4 spring onions, peeled and finely chopped
  • 10g fresh coriander, finely chopped
  • 1 green chilli, deseeded and finely chopped
  • 60g butter, melted
  • Salt and freshly ground black pepper

For the Pesto

  • 35g fresh coriander leaves
  • 1 clove garlic, chopped
  • 45g toasted cashew nuts
  • 35g Parmesan cheese (or vegetarian alternative), grated
  • 70ml olive oil
  • Pinch salt
  • Squeeze lemon juice

To serve

  • creme



  1. Preheat the oven to 220°C/Gas 7.
  2. Place the sweet potatoes in a pan of cold salted water, bring to the boil and simmer for 5 minutes. Drain and leave to cool then coarsely grate into a large mixing bowl. Add the spring onions, chopped coriander, green chilli and melted butter. Stir well to combine then season.
  3. Spoon approx. 30g of mixture into each mould and bake for 20-25 minutes. Allow to cool then chill the rösti cakes in the tin in the fridge for an hour.
  4. Meanwhile, prepare the coriander pesto by blitzing all the pesto ingredients in a food processor until the coriander is finely chopped.
  5. When the rösti cakes have cooled, gently release them from the tin and ease off the metal bases with a palette knife. Top with creme and coriander pesto.

Tip: The rösti cakes and pesto can be made the day before and stored in the fridge then assembled as needed.