Sweet Potato and Bacon Rosti

Crisp fronds of sweet potato giving way to a soft interior studded with smoky bacon bits make these Sweet Potato and Bacon Rosti the best brunch dish you’ll have this weekend.

overhead shot of Sweet Potato and Bacon Rosti on a metal tray with tahini sauce

It’s not all about the cakes round here. It mostly is, I’m not going to lie. However, this October I have been doing things a little bit differently. Even before I started making cakes for a living I struggled with my weight, I was always on this diet or that but I love food and I am greedy which is why I find it so hard to lose weight. In my twenties I had so much more restraint but it has always been a constant struggle. When I became gluten-free and started exercising properly with my personal trainer I lost a bunch of weight as I was eating the right food for my body and my little excesses here and there were cancelled out by lots of running or crossfit, whatever I was into at the time.

straight on shot of Sweet Potato and Bacon Rosti on a metal tray with tahini sauce

However, for the past three years I have been finding the weight issue even more of a battle. I have had two children and have been snacking and carb loading to excess to counteract major sleep deprivation and utter exhaustion. Then of course I make and recipe develop gluten-free cakes for a living so there’s that.

Since having Beau I have been more mindful of taking more time for my fitness. I am lucky enough to attend a local Mum’s Rehab Fitness class which allows you to bring your children which has been a game changer and I can slowly feel myself getting stronger and my body is feeling less battered. Then this past month I have finally found the motivation to revisit my food choices and I have been going back to basics with a clean living Whole30 diet. I have done a few Whole30s before, my very first I documented on the blog four years ago, but this time round I am really enjoying it instead of finding it a chore. It feels good to exert some self control back into my everyday food intake and hopefully once my 30 days are up my sugar levels will be balanced enough that I won’t freefall back into bad habits.

straight on shot of Sweet Potato and Bacon Rosti on a metal tray with tahini sauce

One of the meals I find the hardest to navigate though is breakfast. I basically have no time for it and eggs, which seem to be the staple of a lot of Whole30 breakfasts, are just not for me at all. So when I was calling on my insta crowd for some inspiration, one lovely member suggested I look to an old recipe of mine. I wrote about these Sweet Potato and Bacon Rosti in my first Whole30 back in 2014. I made them constantly for a time, they were really popular with readers and then I…just…forgot about them. The recipe has been languishing in my archives waiting for its time to shine once more.

I have re-discovered these Sweet Potato and Bacon Rosti with a vengeance this past week and made a huge batch which I, and both children, have been devouring with abandon. Carefully restrained abandon on my part since I am trying not to overeat.

straight on shot of Sweet Potato and Bacon Rosti on a metal tray with tahini sauce

You obviously don’t need to be on a Whole30 to enjoy these as they are so delicious!!! Grated sweet potato and onion brought together with eggs and coconut flour with crispy bacon bits within. The crisp little edges are really where it’s at, shallow fried to perfection in ghee. If you aren’t doing the Whole30 you might choose to not bother with ghee, but I’ve come to really enjoy the taste of it these past few weeks and it’s an excellent cooking fat due to its higher burning point. I’d heartily recommend you give ghee a go.

straight on shot of Sweet Potato and Bacon Rosti on a metal tray with tahini sauce

I have been eating my Sweet Potato and Bacon Rosti with a bit of blanched kale and dipped into a quick green tahini sauce. Yup, I do breakfast time a bit weird around here, but it really works for me. My breakfast and brunch game has been completely revitalised with these crisp little nuggets and I’ll absolutely make sure that when my Whole30 is up this time they will continue to be on my breakfast time rotation. Although to restrict these rosti to breakfast or brunch would be a grave error. I can tell you right now you’ll be wanting to make them for lunch and dinner as well. I’m here to tell you that you can! Have at it! Go wild!

overhead shot of Sweet Potato and Bacon Rosti on a metal tray with tahini sauce

Since I can’t leave well enough alone I have also tweaked the recipe a little bit from its original incarnation to make it a little bit easier and steamlined the ingredients and method a little more.


  • Ghee
  • Cast Iron Skillet

I urge you to give these Sweet Potato and Bacon Rostis a try, they are so easy and delicious. If you do make these Sweet Potato and Bacon Rostis then please leave a comment below and give the recipe a rating which helps others find the recipe on Google. If you make the recipe or use it as a building block for another delicious creation, I’d also love it if you tag me on instagram. It is so lovely for me to see your creations and variations of my recipes.

overhead shot of Sweet Potato and Bacon Rosti on a metal tray with tahini sauce
Print Recipe
5 from 1 vote

Sweet Potato and Bacon Rosti

These crisp and easy Sweet Potato and Bacon Rosti are perfect for your weekend brunch.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Breakfast
Cuisine: British
Servings: 8 rostis
Calories: 166kcal


  • 6 rashers smoked streaky bacon
  • 2 sweet potatoes about 500g total
  • 1 onion
  • 30 g coconut flour
  • 2 eggs lightly beaten
  • salt and pepper
  • 2-3 tablespoons ghee or coconut oil


  • First place the bacon rashers under the grill.
  • Whilst the bacon is grilling you can peel and grate the sweet potatoes and the onion.
  • Add the coconut flour and eggs to the sweet potato and onion shreds.
  • When the bacon is ready cut it into small pieces and add that to the sweet potato mixture, mixing in it is dispersed evenly.
  • Mix in very well with your hands squeezing so it all binds together.
  • Heat a tablespoon of ghee on a low-medium heat in a large frying pan.
  • Scoop up half a handful of the rosti mixture and squeeze into a ball with your hands. Drop into the frying pan and flatten slightly into a circle. Repeat so you cook a few rostis at a time. You will probably need to cook the rostis in batches of 4 depending on how big your saucepan is.
  • Fry on a gentle heat for about 4 minutes until the bottom of the rostis are lightly golden. Then flip over with a spatula and fry on the other side for another 3 minutes until also lightly golden. Remove and place onto kitchen paper to remove the excess grease then serve or keep warm in the oven until they are all ready.


*for speed I have also used 1 teaspoon onion granules in the past and they have worked brilliantly.
*I have also used almond flour in place of coconut flour and it's worked well too.


Calories: 166kcal | Carbohydrates: 10g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 61mg | Sodium: 151mg | Potassium: 177mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4670IU | Vitamin C: 1.8mg | Calcium: 19mg | Iron: 0.6mg

Devils on Horseback

Hot and Smoky Devils on Horseback
So this week I finalised my Christmas menu for what I’m going to be cooking for all the family when they arrive from Christmas Eve onwards. It wasn’t that hard to be honest, as I took the menu I made for last Christmas and merely changed the header from Christmas 2013 to Christmas 2014. Gone are the days of festive experimentation, that is now what my blog is for.

Hot and Smoky Devils on Horseback

Like any family, mine is picky and I have to cater across the board. Some don’t like smoked salmon, some can’t imagine Christmas without it. For those that hate the sight of Christmas Pudding, not to fear, there is trifle on hand. Then of course I have the usual brussel sprout debate, shall I bother with them when only a couple of people eat them? There is no question, unless I want sulks over the lunch table. A couple of years ago I broke from tradition and made a Ham Hock and Chicken Pie on Christmas Eve instead of the usual Honey Glazed Ham and there were definite murmours of discontent despite the pie being one of the best things that has come out of my kitchen. Lo and behold when I visited a certain member of my family over New Year a Baked Christmas Ham was presented for supper. The hint was duly noted.

Hot and Smoky Devils on Horseback

I don’t know how it came to pass that Devils on Horseback have to make an appearance by about 11am on Christmas morning just after we have finished opening our presents, especially since we’ve been stuffing ourselves with bacon rolls all morning. But then, there is always room for more bacon. I hate to admit it but I was getting a little tired of them each year so this time round I have jazzed them up a bit and I have to say that it has reinvigorated my love for them. They were missing a bit of oomph for me so I have mixed in some hot and smoky chipotle in adobo with a generous amount of citrusy marmalade and spread it on the bacon rashers before rolling them up with the prunes. Now, they have bite, a Chrismas kick with the marmalade and to finish it off I have given them a glaze of marmalade after they emerge from the grill to avoid the bacon going dry if they are going to be sat on a plate for a bit. Not that they will as they are usually wolfed down within seconds.

Hot and Smoky Devils on Horseback

Hot and Smoky Devils on Horseback

Just make sure you use good bacon and freshly opened sticky prunes.

The Devils on Horseback go down well with everyone, except of course for Mum who balks at the idea of sweet and savoury things together and wouldn’t touch them with a bargepole. Oh well, you can’t please everyone.

Hot and Smoky Devils on Horseback

Devils on Horseback

Easy Devils on Horseback are given a sweet hot and smoky twist.
Prep Time10 mins
Cook Time10 mins
Course: Appetiser
Cuisine: British
Servings: 24 servings
Calories: 77kcal


  • 90 g marmalade
  • 1 tablespoon chipotle in adobo
  • 200 g stoned prunes about 24
  • 12 rashers smoked streaky bacon halved widthways


  • Turn the grill onto its highest setting.
  • Mash up 60g of the marmalade with the chipotle until evenly mixed.
  • Spread about ½ teaspoon of the marmalade and chipotle mixture on one side of the bacon rasher.
  • Place a prune at one end of the bacon rasher and roll up, securing with a cocktail stick.
  • Repeat with the rest of the ingredients.
  • Place the devils underneath the grill and cook for 3-4 minutes each side.
  • Meanwhile melt the remaining 30g of marmalade in a small saucepan until runny.
  • Once the devils are ready, remove them from the grill and brush with the marmalade to glaze.
  • Serve immediately.


Calories: 77kcal | Carbohydrates: 8g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 82mg | Potassium: 86mg | Fiber: 1g | Sugar: 5g | Vitamin A: 100IU | Vitamin C: 0.4mg | Calcium: 5mg | Iron: 0.2mg

Bacon Jam

A gorgeously rich sweet salty and sticky Bacon Jam which can turn any meal into a masterpiece. Made with British ale, mustard powder and spices for a uniquely flavoured jam.

Bacon and Ale JamThis Bacon Jam is a little bit different from the ones I’ve made in the past as it’s been slightly Britished up. It has still the same sweet salty smoky vibe from any Bacon Jam you know and love but this time round though I wanted to celebrate the kind of lovely local ingredients which we have on our doorstep. The London ale which we are drinking an abundance of at the moment whilst relaxing in the garden and the local honey I just picked up from the farmer’s market.  Imbued with these comforting and familiar ingredients, spiced lightly with mace and ginger and the subtle heat of English mustard, the jam works wonderfully.  It is a natural accompaniment to cheese and crackers and a good British scone.

Is Bacon Jam sweet?

Yes and no. It is sweet as it is made with sugar and honey but that is balanced out by the apple cider vinegar and the savouriness of the bacon. Think along the lines of a chutney. It’s both sweet and savoury. But unlike chutneys Bacon Jam is excellent in both desserts and as an ingredient in a main meal.

Bacon and Ale Jam | Stroud Green Larder

How to make Bacon Jam

This is an easy recipe which aside from caramelising the bacon and onions at the beginning is mostly hands off and yields amazing results.

  1. Cook the bacon in a saucepan until crisp then remove.
  2. Gently cook diced onions in the same saucepan for 20 minutes until caramelised.
  3. De-glaze with vinegar.
  4. Add the bacon back in as well as the garlic, sugar, honey, worcestershire sauce and spices.
  5. Cook on low for 45 minutes until thick, reduced and sticky.
  6. Store in a sterilised jar for up to 2 weeks in the fridge.

Uses for Bacon Jam

  • Slathered into a cheese toastie
  • Bacon Jam Brownies
  • Bacon Jam on hotly buttered crumpets
  • Use as a condiment in sauces, dips and dressings
  • A few tablespoons in a bolognaise sauce
  • Mix with pasta for a glorious main meal
  • PB and Bacon Jam sandwich

How long does Bacon Jam last?

Bacon jam is supposed to keep for about 2 weeks in the fridge but I have found that it lasts much longer, that is if you can resist.

Bacon and Ale Jam | Stroud Green Larder

If you like this Bacon Jam recipe then have you tried Bacon Salt? It’s practically a necessity for your kitchen.

If you make this Bacon Jam Recipe then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

Bacon Jam

A gorgeously rich sweet salty and sticky bacon jam which can turn any meal into a masterpiece. Made with British ale, mustard powder and spices for a uniquely flavoured jam.
Prep Time10 mins
Cook Time1 hr 10 mins
Course: Condiment
Cuisine: British
Servings: 10
Calories: 168kcal


  • 300 g smoked streaky bacon diced
  • 1 onion peeled and diced
  • 3 cloves garlic peeled and crushed
  • 60 ml apple cider vinegar
  • 60 g soft brown sugar
  • 1 tablespoon honey
  • 125 ml gluten-free ale
  • 1 teaspoon gluten-free Worcestershire sauce
  • 1 teaspoon mustard powder
  • teaspoon ground ginger
  • ¼ teaspoon ground mace


  • Heat a large saucepan. Place the bacon in the pan and cook on a medium heat until the bacon really crisps up, stirring all the while to keep it from sticking. Remove from the heat and set aside.
  • Add the onion to the pan and cook on a very low heat. After 5 minutes add the garlic then continue cooking until the onion begins to caramelise, it should take around 20 minutes.
  • Pour in the vinegar to deglaze the pan.
  • Add the bacon back in, as well as the sugar, honey, ale, Worcestershire sauce, mustard powder, ginger, mace and some black pepper.
  • The heat should be on the very lowest setting and cook for about 45 minutes to 1 hour until reduced to a thick and sticky jam.
  • When it’s ready, turn off the heat and pour into a sterilised jar. Keep the jam in the fridge ready for whenever you need it.


  • If you can't find gluten-free worcestershire sauce then you can substitute for 1/2 teaspoon fish sauce.
  • To sterilise the jars place the very clean jars you would like to use in an oven pre-heated to 140°C for 20 minutes. Sterilise the lids by dropping them into a saucepan of boiling water for 10 minutes with a splash of vinegar. I don’t sterilise my lids in the oven as they tend to ruin.
  • Bacon Jam keeps for about 2 weeks in the fridge.


Calories: 168kcal | Carbohydrates: 10g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 208mg | Potassium: 96mg | Fiber: 1g | Sugar: 8g | Vitamin A: 10IU | Vitamin C: 1.1mg | Calcium: 11mg | Iron: 0.2mg

Bacon Salt

Try Homemade Bacon Salt on anything and everything. From sprinkling on chips to whisking into salad dressings and even adding to your margarita salt rim. It just makes everything taste better.

Bacon Salt is the ultimate condiment which can be sprinkled on anything and everything

Bacon is brilliant and salt is marvellous so this recipe was always going to be a winning combination. I first experienced bacon salt a few years ago dredged onto my fries at a local restaurant. It just made complete sense, adding a delightfully savoury saltiness and immediately set about creating my own recipe so I would always have this incredible condiment to hand. And now I put it on everything, sweet or savoury.

Once you’ve tried it you won’t want to go back to ordinary salt.

Why should you make bacon salt?

  • This special umami dust will pep up any humdrum meal.
  • Easy to make – with just 3 ingredients!
  • Keeps well in the fridge so you can always have it to hand.

How do you use bacon salt?

It will be the magic ingredient sprinkled over your buttered popcorn as you settle in for an afternoon of Netflix.

Potato or sweet potato wedges will be heartily pepped up as a dredging of bacon salt will make them the key feature of the meal instead of a lowly accompaniment.

A humble lunchtime salad will be taken to another dimension with a liberal dusting of bacon salt.

Adding a good shake to your marinara sauce will completely transform a plain jane dinner into blissful reflection.

How do you make it?

  1. Place smoked streaky bacon on a small oven tray and bake for about 20-25 minutes until the bacon seems crisp and dry but is not in any way burnt.Raw bacon on a roasting dish Roasted bacon sizzling in a pan
  2. Remove from the oven to dry on kitchen towel.Bacon resting on kitchen paper
  3. Place the bacon in a food processor with the sea salt and grind until the bacon is in minute pieces flecked through the salt.

Crumbled bacon in a food processor Crumbled bacon and sea salt in a food processor Bacon salt in a food processor

4. Store in an airtight container in the fridge.

A jar of bacon salt

What salt should you use?

A good flaky sea salt works best here that can be ground well. I love to use Maldon Sea Salt for this recipe. The flakes are beautifully delicate and give a wonderful subtle taste.

Maldon Sea Salt

Recommended Equipment

A good food processor. I really recommend the Magimix food processor. I have easily had mine about fifteen years. It was the first kitchen appliance I ever bought and has been proud on my work surface in every kitchen I’ve had since then. 

How long does bacon salt keep for?

You can keep your bacon salt in the fridge for as long as you see fit. The proper advice is to eat within a week but since salt is a preservative then I find the bacon salt lasts a lot longer. I tend to use a whole batch within 2-3 weeks so it never gets to the point where I think to throw it away.

Can you grill the bacon instead?

You can grill your bacon for this recipe which takes half as long as the roasting time given below and if I’m pressed for time then this is a fine option. However, it is nice to roast the bacon as the roasting dish hangs onto the bacon fat which renders off the meat.

Bacon Fat

This bacon fat is a real added bonus to the recipe. I scrape the fat into a jar to keep in the fridge and if you do this every time you bake or fry bacon then you will build up a little store.

Now that we all know that fat isn’t the big scary health risk that we all once thought we can embrace the flavour that bacon fat gives to our cooking without repercussions. Have you tried bacon fat instead of butter when frying steaks or pancakes or as a base to your roux? It’s how I do it in my weird little bacon obsessed world. And then I cement matters by sprinkling bacon salt over the top.

If you like this recipe then why not try:

Homemade Lemon Powder
Walnut Dukkah
Homemade Smoky Fajita Seasoning Paste

If you make Bacon Salt then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

Bacon Salt

From sprinkling on your chips to adding to your salad dressings and even adding to your margarita salt rim, Homemade Bacon Salt just makes everything taste better.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Condiment
Cuisine: British
Servings: 50 servings
Calories: 11kcal


  • 6 rashers smoked streaky bacon
  • 135 g maldon sea salt
  • ¾ teaspoon ground white pepper


  • Place the bacon rashers on a baking tray and then into an oven, pre-heated to 180°C.
  • Bake for 20-25 minutes until just starting to turn crisp.
  • Remove from the oven and place the bacon rashers on some kitchen paper to dry.
  • Once cooled, place the bacon in a food processor. Whizz up until the rashers have crumbled into tiny shards.
  • Pour in the salt and the pepper and continue processing together until the bacon pieces are tasty meaty dots running through the salt.


Bacon salt keeps well for at least 2 weeks in the fridge.
Adapted from thewannabechef.net


Calories: 11kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 1064mg | Potassium: 5mg | Fiber: 1g | Calcium: 1mg

Caramelised Bacon and Marmalade Muffins

Caramelised Bacon and Marmalade Muffins

I’m a big fan of bacon sandwiches.  Yeah yeah sure, everyone loves bacon, gimme something new.  When I was travelling around Ghana for a few months back in my early twenties it was bacon sandwiches that I would talk about long into the night with my fellow travellers.  Whilst they were missing family, beloved cats, hot showers, I was boring them all senseless with the lyricism of big slabs of white farmhouse slathered with butter, a mound of crisp bacon and a squeeze of the sweet red stuff.  When I got back to the UK I headed straight for the airport lounge and had the crappiest bacon sandwich of my life.  Well, it probably was crappy, with floppy bread, microwaved watery bacon and non branded saccharine ketchup but at the time it tasted like home.

caramelised bacon and marmalade muffins4

My taste in bacon sandwiches has changed a bit these days.  I don’t consider it a crime if I don’t include Heinz ketchup, instead I like to mix up my bacon accompaniments.  I like to live on the knife edge of condiments.

All of this preamble is a roundabout way of saying I had a pot of last year’s marmalade lounging on my kitchen counter when I made my bacon sandwich this weekend.  I barely thought about it before I was digging deep into the sticky amber and heaping teaspoons of it on top of my bacon.

caramelised Bacon and marmalade muffins3

It worked pretty damn well.  Bacon as a baking ingredient is no new concept anymore.  I jumped on the bandwagon long ago, see here for my Bacon Jam recipe.  So it was not much of a stretch from eating my bacon and marmalade sandwich to diving into these muffins.  They are just perfect for breakfast, sweet and fluffy with a salty kick from the bacon.  The great thing about muffin batter as well is that it can sit happily in the fridge overnight so feel free to get it all ready the night before then bake first thing.  There really is nothing better than a muffin fresh from the oven.

caramelised Bacon and marmalade muffins2

Caramelised Bacon and Marmalade Muffins

makes about 12

200g smoked streaky bacon
1½ tbsp light soft brown sugar
175g unsalted butter, at room temperature
200g light soft brown sugar
525g plain flour
1 tbsp baking powder
160g marmalade
300ml whole milk
2 eggs, lightly beaten
1 tsp vanilla extract
2 tbsp marmalade for glazing

  1. Place the bacon on a single layer on a baking sheet and sprinkle with the brown sugar. Bake at 180°C for 20-30mins until the bacon is glistening, golden and slightly crisp. Remove from the baking sheet and set aside to cool. Once cool roughly chop the bacon.
  2. Cream the butter with the sugar for a couple of minutes until pale and smooth. Add the plain flour and baking powder and mix together until combined.
  3. In a separate bowl mix the marmalade, milk, eggs and vanilla until incorporated.
  4. Pour the liquid ingredients into the dry, along with the bacon and mix quickly until they are all just combined. Don’t worry if the batter is lumpy or even if there is a bit of flour showing. It’s important not to over mix.
  5. Divide into muffin cases, filling the batter right to the top and bake for 20-25 mins.
  6. Warm the marmalade for the glaze in a saucepan for a couple of minutes then brush over the muffins as soon as they are removed from the oven.