Sweet Potato Rosti with Spinach and Mushroom Sauce

A few days ago, I visited the local vegetable and fruit market in a town called Tunbridge Wells. It was such a good atmosphere, with all the local, organically grown farm products, and the lovely people at the market stalls. After speaking with such a lovely lady, I got an idea and I choose some sweet potatoes. They have lots of benefits, including minerals, vitamins, antioxidants and plenty of iron, selenium, and calcium and much more! I decided to make a nice and yummy brunch-lunch meal which takes around 40 min to make, it’s also easy to cook for all of you and your family if you want 🙂




  700g sweet potato

  1 large spoon of dry marjoram

   3 cloves of garlic

   1 teaspoon of caraway seeds

   100g gluten free flour (your choice) I choose buckwheat

     salt & pepper



1 small banana shallots

400g button mushrooms

2 cloves of garlic

100ml white cooking vine (vegan)

180g baby leaf spinach

2 spoon of olive oil for cooking

250ml non-dairy cream (oat)

3 spoon of dry yeast flakes

1 large spoon of vegan butter

salt and pepper




First, peel the potatoes, grate them and put into a large bowl. Then add the marjoram, the chopped garlic and flour and the salt and pepper and mix it all together to make a nice dough. Mould the mixture to your own size and shape and then pan fry both sides until they’re a golden colour before moving to the oven for 25mins at around 180C gas 4


Put your choice oil in a nice large saucepan and start to braise the chopped shallots and garlic. Then add mushrooms and after 7 mins add the butter, wine, cream and yeast and just cook all together on high heat until it reaches a smooth consistency. Then just add the spinach, salt and pepper and mix well.

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