Crispy carrot, sweet potato and haloumi baked rosti


  • Olive oil, to brush
  • 200g sweet potato, coarsely grated
  • 300g desiree potatoes, coarsely grated
  • 300g carrots, coarsely grated
  • 250g haloumi, coarsely grated
  • 1/2 onion, coarsely grated
  • 2 tbs thyme leaves
  • 2 eggs
  • 1/3 cup (50g) plain flour
  • 1/2 cup (120g) sour cream, to serve


1. Preheat oven to 220°C. Brush skillets with oil.

2. Place sweet potato, potato, carrot, haloumi, onion, thyme, eggs and flour in a bowl. Season well.

3. Divide sweet potato mixture among skillets and press firmly together to create a thin pancake. Bake for 35 minutes or until crisp and golden.

Recipe and image from