Peel and coarsely grate your sweet potato and carrots. Pop into a bowl and set aside.
Heat 1tbsp of oil in a pan over a medium heat and fry for 5 minutes then add in your sliced garlic. Continue cooking for a further 5 minutes until softened.
Transfer onions into your bowl of grated veg with 1 egg, 2 tbsp of flour and season with salt and pepper. Shape in 2 large patties or 4 small ones.
To make the dip, add all the ingredients to a blender/ processor and blend until a smooth consistency forms. Season well and add in more oil/ honey as desired.
Heat 1tbsp of oil in a pan over a medium heat and add in your rostis, cooking for 5-6 minutes each side, until golden and crispy. Transfer to a plate and cover with foil
Bring a large pan of water to the boil, reduce to a simmer then carefully crack in your eggs, one by one. Poach for 3-4 minutes until the white is cooked and the yolk is runny! Remove from the heat with a slotted spoon and serve on top of the rostis alongside your miso dip!