Crispy Sweet Potato & Butternut Rosti Rolls with Feta, Spinach, Walnuts & Hot Honey Sage Butter + Sesame Crust

Sweet Potato Rosti Rolls are a crispy, golden recipe made with shredded sweet potato, butternut squash, feta, spinach, walnuts, sesame seeds, and warm hot honey sage butter. They look impressive on a holiday table yet remain simple enough for brunch.

These Sweet Potato Rosti Rolls combine crisp roasted edges with a soft, cheesy center. Sweet potato and butternut create a sweet base, while feta, spinach, walnuts, sage, and hot honey add salty, earthy, nutty flavor.

Prep Time: 30 minutes
Cook Time: 40–45 minutes
Total Time: About 1 hour 15 minutes
Servings: 6

Ingredients

For the Rosti Mixture

• 2 medium sweet potatoes, peeled and coarsely grated
• 2 cups butternut squash, peeled and coarsely grated
• 2 large eggs
• 1/3 cup grated Parmesan cheese
• 1/3 cup fine breadcrumbs
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Filling

• 2 cups baby spinach
• 1 teaspoon olive oil
• 1 cup crumbled feta cheese
• 1/2 cup chopped toasted walnuts
• 1 small garlic clove, minced
• 1 tablespoon chopped fresh parsley
• 1/4 teaspoon black pepper

For the Sesame Crust

• 3 tablespoons sesame seeds
• 1 tablespoon olive oil
• 2 tablespoons grated Parmesan, optional

For the Hot Honey Sage Butter

• 3 tablespoons unsalted butter
• 6 fresh sage leaves
• 3 tablespoons honey
• 1/2 teaspoon red pepper flakes
• 1 teaspoon lemon juice
• Pinch of salt

Why You’ll Love This Recipe

Sweet Potato Rosti Rolls bring several textures together in one dish. The outside becomes crisp and lightly caramelized, the inside stays tender, and the filling is creamy from feta with extra crunch from walnuts.

Another reason to love Sweet Potato Rosti Rolls is their presentation. The spiraled shape looks elegant without requiring pastry dough or complicated shaping. Serve them as a side, appetizer, vegetarian centerpiece, or brunch dish.

How to Make Sweet Potato Rosti Rolls

Step 1: Preheat the Oven

Preheat the oven to 400°F or 200°C. Line a baking sheet with parchment paper and brush or spray it with olive oil.

Step 2: Grate the Vegetables

Peel the sweet potatoes and butternut squash. Grate them using the large holes of a box grater or a food processor. Transfer the vegetables to a clean kitchen towel.

Step 3: Remove Excess Moisture

Gather the towel around the shredded vegetables and squeeze firmly over the sink.

Remove as much liquid as possible. This is important because dry vegetables help Sweet Potato Rosti Rolls become crisp instead of soft and watery.

Step 4: Make the Rosti Mixture

Place the squeezed vegetables in a large bowl. Add eggs, Parmesan, breadcrumbs, garlic powder, smoked paprika, thyme, salt, and black pepper.

Mix until evenly combined and the mixture holds together when pressed.

Step 5: Shape the Base

Spread the mixture over the baking sheet in a thin rectangle, about 1/3 inch thick. Press firmly with your hands or a spatula.

Keeping the layer even helps Sweet Potato Rosti Rolls cook consistently and makes rolling easier.

Step 6: Add the Sesame Crust

Brush the top lightly with olive oil. Sprinkle sesame seeds and Parmesan over the surface, then press gently so they stay attached.

Step 7: Bake Until Golden

Bake for 22 to 25 minutes, or until the edges are golden and the center feels set. Remove from the oven and cool for 5 minutes.

Step 8: Prepare the Spinach Filling

Heat olive oil in a skillet over medium heat. Add the spinach and cook for 1 to 2 minutes until wilted. Stir in the garlic and cook for 30 seconds.

Transfer to a bowl and cool slightly.

Step 9: Mix the Filling

Add feta, toasted walnuts, parsley, and black pepper to the spinach.

Mix gently. The filling for Sweet Potato Rosti Rolls should be moist but not wet. If necessary, squeeze excess liquid from the spinach first.

Step 10: Add the Filling

Spread the spinach and feta mixture evenly over the baked rosti sheet, leaving a small border around the edges. Do not overfill.

Step 11: Roll Carefully

Starting from one long side, use the parchment paper to help lift and roll the rosti sheet into a tight log.

Work slowly. If small cracks appear, press them back together as you roll.

Step 12: Slice the Rolls

Let the log rest for 5 minutes, then cut it into thick rounds with a sharp knife.

Arrange the slices cut-side up on the baking sheet. This spiral shape gives Sweet Potato Rosti Rolls their attractive presentation.

Step 13: Bake Again

Return the rolls to the oven and bake for another 12 to 15 minutes, until the edges are crisp and the feta is warm.

Step 14: Make the Hot Honey Sage Butter

Melt the butter in a small saucepan over medium-low heat. Add sage leaves and cook for 1 to 2 minutes until fragrant and lightly crisp.

Stir in honey, red pepper flakes, lemon juice, and salt. Warm gently without boiling.

Step 15: Finish and Serve

Transfer Sweet Potato Rosti Rolls to a serving platter. Spoon the hot honey sage butter over the top.

Finish with crisp sage leaves, sesame seeds, chopped walnuts, or extra feta if desired. Serve warm.

Serving Suggestions

Sweet Potato Rosti Rolls pair well with roasted chicken, turkey, grilled lamb, baked salmon, or pork tenderloin.

For a vegetarian meal, serve them with green salad, lentil salad, roasted vegetables, hummus, or chickpeas.

For entertaining, arrange Sweet Potato Rosti Rolls on a platter and add the hot honey sage butter just before serving.

For another savory rosti-style dish, try our Golden Butternut & Spinach Rosti Rolls with Feta, Caramelized Onion, Sage & Walnut Sesame Crust.

Recipe Tips

Squeeze the grated vegetables thoroughly before mixing.

Use firm feta for the best texture.

Toast the walnuts to deepen their flavor.

Do not spread the rosti layer too thick.

Let the baked sheet cool briefly before adding the filling.

Keep the hot honey sage butter warm without boiling it.

Add the final drizzle immediately before serving.

Easy Variations

Sweet Potato Rosti Rolls can be customized in several ways.

Swap walnuts for pecans, pistachios, or hazelnuts.

Use goat cheese instead of feta for a softer, tangier filling.

Add sautéed mushrooms for extra savory flavor.

A small amount of dried cranberries can add a festive autumn flavor. Extra red pepper flakes or cayenne make the dish spicier, while rosemary or thyme can deepen the sage butter.

For a lighter cheesy option, try our Light Baked Ricotta with Burst Cherry Tomatoes for a fresh Mediterranean-style side.

Make-Ahead Instructions

Sweet Potato Rosti Rolls can be partially prepared ahead.

Bake the rosti sheet and prepare the filling up to one day in advance. Store them separately in the refrigerator.

When ready to serve, add the filling, roll, slice, and complete the second bake. Reheat the hot honey sage butter gently before serving.

Storage and Reheating

Store leftover Sweet Potato Rosti Rolls in an airtight container in the refrigerator for up to 3 days.

Reheat in a 375°F or 190°C oven for 8 to 10 minutes. An air fryer also works well and helps restore crisp edges.

Microwaving is faster, but the exterior will be softer. Store extra hot honey sage butter separately and add it after reheating.

Nutrition Information

Approximate nutrition per serving:

Calories: 365
Protein: 11 g
Carbohydrates: 39 g
Fat: 20 g
Saturated Fat: 8 g
Fiber: 6 g
Sugar: 13 g
Sodium: 590 mg

Nutrition values are estimates and may vary depending on the feta, walnuts, vegetables, butter, and serving size.

Frequently Asked Questions

Can I use only sweet potato?

Yes. Replace the butternut squash with additional sweet potato, though the texture may be slightly denser.

Why did my rosti sheet fall apart?

The vegetables may have contained too much moisture, or the sheet may have been too thick. Squeeze the vegetables well and press the mixture firmly.

Can I make this without feta?

Yes. Goat cheese, ricotta, or a firm dairy-free alternative can work.

Can I make the rolls without hot honey?

Yes. Use browned sage butter, maple butter, or a lemon-herb drizzle instead.

Can I freeze them?

Yes. Freeze the baked rolls, thaw, and reheat in a hot oven or air fryer.

Can I add meat?

Yes. Finely chopped cooked chicken or turkey can be added to the filling.

Are they good for holidays?

Yes. Sweet Potato Rosti Rolls suit fall and holiday meals because they combine sweet potato, squash, sage, nuts, and warm honey flavors.

Final Thoughts

Sweet Potato Rosti Rolls are a creative way to turn sweet potato and butternut squash into a crisp, elegant dish with a creamy feta and spinach center.

Because Sweet Potato Rosti Rolls can be prepared ahead and customized, they work well for brunch, family dinners, Thanksgiving, or festive gatherings.

Keep this Sweet Potato Rosti Rolls recipe handy whenever you want a side dish that looks special but uses familiar ingredients.

With golden sesame-coated edges, creamy feta, tender spinach, toasted walnuts, and warm hot honey sage butter, Sweet Potato Rosti Rolls deliver a beautiful balance of sweet, salty, savory, spicy, and crunchy flavors.

If you enjoy sweet-and-savory butternut recipes, you may also like our Crispy Honey-Roasted Butternut with Cranberries, Feta & Pumpkin Seeds.