I love rosti, really any kind of crispy but soft potato product works for me. Here, I add parsnip for its earthiness and sweet potato for...sweetness of course. The potatoes balance the competing roots and give the rosti the starchiness it needs to hold together. You could also add some grated gruyere cheese on top of the rosti, in addition to, or in lieu of the creme fraiche. I would serve this as a side dish to any roasted meat, chicken, pork, or duck. Clairfied butter here is key, it gives the rosti that rich flavor, but doesn't burn like regular butter while you are trying to get a nice crisp exterior.

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