Sweet Potato Roesti with Mushroom Sauce Recipe

A classic Swiss delicacy relished for breakfast, served with creamy mushroom sauce.
Cook Time: 30 minutes

Difficulty: Easy
Serves: 4


Sweet Potato, peeled and grated; 700g

Fresh Parsley, chopped; 1 tbsp

Chilli Flakes; 1 tsp

Garlic, minced; 1 tsp

Corn Flour; 100g

Salt and Pepper; to taste

Olive Oil; 1 tbsp

For the Sauce

Onion, chopped; 1 medium

Button Mushrooms, sliced; 400g

Garlic Cloves, minced; 2

Olive Oil; 2 tbsp

Bechamel Sauce; 250g

Cream; ½ cup

Parmesan, grated; ½ cup

Fresh Parsley, chopped; 2 tsp

Salt and Pepper; to taste


  1. Preheat an oven to 180 degrees C.
  2. In a large bowl, place the roesti ingredients other than olive oil. Mix together to make a dough.
  3. In a round mould, shape the mixture to make a large patty (120g – 150g).
  4. To pan-fry the roesti, heat olive oil in a pan. Cook both sides until they are light golden in colour. Move them to the preheated oven and cook for 10-15 minutes.
  5. In the meantime, for the sauce, heat olive oil in a large saucepan. Sauté chopped onions and garlic to release the aroma of garlic. Tip in the mushrooms and cook for a few minutes. They should not get mushy.
  6. Pour in the bechamel sauce, cream and Parmesan (save a tablespoon). Do not boil, just simmer to reach a smooth consistency. Season to taste.
  7. To serve, place roesti on a serving plate, pour over mushroom sauce and sprinkle with freshly chopped parsley and Parmesan.

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