Mini Sweet Potato Rosti Egg Sandwiches – A Gluten Free Breakfast to Impress!

Uh oh, another sweet potato recipe! We still had some sweet potatoes left from the hash I made that I took pictures of the other day (but really, when are sweet potatoes not in the kitchen) and I woke up on Sunday morning feeling really creative. Sometimes I buy ingredients to make something I’ve made before, but then at the last minute I think, hmmm, what else could I make with these ingredients? It’s a fun game I like to call “Same, but different”.

So this Sunday I got into stacking mode and made a gluten free mini sweet potato rosti egg sandwich! Now before you get super excited, the sandwich part is mostly for presentation. It’s too delicate to eat as a sandwich but when you use a knife and fork it’s all the same delicious taste to devour, savour and enjoy!

Is there anything better than a breakfast that looks this good, and is full of real food + veggies? All ingredients are easy to find, inexpensive and makes a great gluten-free, paleo, dairy-free, grain-free, vegetarian friendly breakfast/brunch which means, it pretty much caters to any lifestyle (and any guest) as long as you aren’t allergic to eggs 🙂

breakfast - gluten free sweet potato rosti sandwich


Mini Gluten Free Sweet Potato Rosti Egg Sandwiches

Created by Sarah Maughan, Serves 4

For the Rosti – makes 8 mini rosti (4 sandwiches)
1 large sweet potato, grated with the skin
1 egg
pinch sea salt
1/4 – 1/2 tsp chili powder
extra virgin olive oil for the pan – approx 2 – 3 tbsp per batch

For the inside
4 eggs, fried
1 avocado, sliced into rounds
1 tomato, sliced into rounds
2 cups spinach, wilted
extra virgin olive oil


  1. Beat 1 egg and add in the grated sweet potato, sea salt and chili powder. Mix thoroughly.
  2. Add 2 – 3 tbsp of olive oil to a heated frying pan. Take enough sweet potato mixture to fit cupped in both palms of your hand and squeeze it together forming a round flattened cakes. Gently transfer it to the frying pan and repeat for however many will fit in your frying pan. Let them cook for 3 – 4 minutes (watch carefully so they don’t burn, otherwise flip earlier) and press a spatula firmly into each cake for 10 seconds each. Gently flip them over and cook for another 2 minutes, also gently pressing down the spatula on them for a few seconds, until nice and crispy on both sides. Repeat with more mixture until it’s all cooked into mini rostis. Set them aside on a plate.
  3. Add spinach to the frying pan and cook until wilted. Remove and set aside.
  4. Make 4 fried eggs – Add some extra virgin olive oil to the pan if necessary and crack  4 eggs in separate areas of your frying pan (or 2 and repeat a second time if that’s all that fits)  and gently prick the yolk to pop it (unless you want over easy). Flip it over when ready and cook for another 1 minute. Set aside.
  5. Slice 4 pieces of tomato and avocado  into rounds.
  6. Lay out 4 of the rostis and add 1 egg to each, fold over the egg if necessary to fit. Top each with a bit of wilted spinach, a slice of tomato and a slice of avocado. Add the last 4 rostis on top of each and now you have 4 beautiful sandwiches!

*PLEASE NOTE – these cannot actually be eaten like sandwiches, they are too delicate. Please use a knife and fork and devour the heck out of it and enjoy the food presentation 🙂

breakfast - gluten free sweet potato rosti sandwich2

About Sarah Maughan

Sarah Maughan is a Registered Holistic Nutritionist based in Toronto, ON and has been consulting since 2009. Her website aims to educate you, make you laugh, help you live and inspire you to eat whole food! To stay up to date sign up for free blog and recipe updates! In the meantime, empower your body with food!
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