Sweet Potato Rosti with Tomato Cannellini Beans

They’re high in fibre and antioxidants, and this recipe combines the delicious sweet potato with tomatoes and beans to make it an energy powerhouse.

Serves: 4

Nutrition per serving: Energy 1390kJ | Protein 10g | Total fat 14g | Saturated fat 2g | Carbohydrates 37g | Sugars 13g |Dietary fibre 8g | Iron 2.9mg | Potassium 705mg | Sodium 275mg | Calcium 90mg


  • 1 egg
  • 2 tablespoons plain flour
  • 550g sweet potato
  • 1 red onion
  • 3 tablespoons olive oil
  • 410g cannellini beans (canned)
  • 2 cloves garlic
  • 2 sprigs sage
  • 410g diced tomatoes (canned)


Whisk the egg and flour together in a bowl.

Grate sweet potato and squeeze out excess moisture. Stir the potato into the egg mixture, then add grated onion.

Heat two-thirds of the oil in a large frying pan over medium heat. Form the potato into four even-sized balls. When the oil starts to heat, add the balls in batches and press down with a spatula to form patties.

Cook for 4–5 minutes, until brown. Transfer to the oven and cook for 5–7 minutes.

Drain and rinse the cannellini beans.

Heat the remaining oil in a medium saucepan, add garlic, chopped sage, tomatoes and beans. Simmer for 10 minutes. Serve on top of rosti.

This recipe originally appeared on Diabetes Australia and is republished with permission.

Are you a sweet potato fan? What is your favourite way to cook sweet potato? Why not share your suggestion in the comments section below?

Also read: Tastebud-tingling Spring Pasta

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