Sweet Potato Fritters
Sweet Potato Fritters are a delicious and versatile dish that makes for the perfect fall appetizer or side. Crispy on the outside, tender on the inside, and bursting with warm spices like cumin and chili powder, these fritters are easy to make and guaranteed to impress. Whether you’re hosting a dinner party or simply looking for a cozy addition to your weeknight meal, these fritters are a fabulous addition to the table!
With just a handful of ingredients and minimal prep, Sweet Potato Fritters are the kind of dish that fits seamlessly into any meal. I love serving them alongside a fresh side salad or with a loaf of crunchy bread that’s fresh out of the oven.
Sweet Potato Fritters
These fritters are just as delicious as leftovers, too–try them cold, or reheat and pair with scrambled eggs for a quick, hearty breakfast!
Read more: Sweet Potato Fritters
Why I love this recipe
- Perfect blend of crispy texture with warm fall-time spices.
- Can be served as an appetizer, a side, or even with breakfast.
- Simple ingredients and easy prep make it a go-to for busy days.
Gather these ingredients
- Sweet potatoes – 1 large, 2 medium, or 3 small sweet potatoes
- Cumin
- Chili powder
- Garlic powder
- Salt
- Black Pepper
- Flour – all purpose
- Green Onions – thinly sliced
- Eggs – lightly beaten
- Basil – chopped
- Sour cream
How to make these irresistible Sweet Potato Fritters
- Preheat the oven to 400 degrees F.
- Place a sheet of parchment paper on a baking sheet and grease with non-stick cooking spray.
- Peel the sweet potatoes and grate them using the large holes of a box grater (or use a food processor with a grating disc). Gently press down on the grated potatoes with a paper towel to remove the excess moisture.
- Stir in the lightly beaten eggs.
- Portion out the fritter batter using a ¼ -cup-measuring cup, and place the batter on the baking sheet. Gently press on the balls of batter to form into patties (don’t press too hard).
- Space them out on the baking sheet about 2-3 inches apart.
- Bake the fritters for 25-30 minutes, flipping them over halfway to cook on the other side. Bake until they are browned on both sides.
- Garnish the fritters with the chopped basil and serve with a dab of sour cream.
- Enjoy!
Tips & substitutions
- Use rice flour or almond flour instead of all-purpose flour to make the fritters gluten-free, without sacrificing texture.
- Swap out sour cream for greek yogurt, which adds extra protein and a tangy flavor.
- Garnish with fresh herbs like chives, cilantro, or parsley to add a burst of fresh flavor.
- Add a pinch of cayenne or smoked paprika if you want to give the fritters a spicy kick.
Serving suggestions
Sweet Potato Fritters are a party dish that pair beautifully with a wide range of fall flavors–serve them alongside a charcuterie board, with mini sliders, or with butternut squash soup.
Ultimatley we love them served with a dab of sour cream.
Storage
Make sure the fritters are cool before storing leftovers in an airtight container. They last up to 2-3 days in the fridge. You can freeze the fritters for up to one month.
Check out these other sweet potato recipes while you’re here
- Sweet Potato Cheesecake
- Roasted Sweet Potato Soup
- Rosemary Oven Baked Sweet Potato Chips
- Sausage and Sweet Potato Hash
Get the Recipe:
Sweet Potato Fritters
Ingredients
- 2 pounds sweet potatoes, 1 large, 2 medium or 3 small sweet potatoes
- 2 tsp cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- 2 tsp salt
- 1 tsp black pepper
- ⅔ cup all purpose-flour
- 4 green onions, thinly sliced
- 2 large eggs, lightly beaten
- Chopped basil for serving
- Sour cream for serving
Equipment
- Parchment paper
Instructions
- Preheat the oven to 400 degrees F. Grease a baking sheet with non-stick cooking spray or prepare the pan with a sheet of parchment paper.
- Peel the sweet potatoes and grate them using the large holes of a box grater (or use a food processor with the grating disc). Gently press down on the shredded potatoes with a paper towel to remove any excess moisture.
- Combine the grated potatoes, cumin, chili powder, garlic powder, salt, black pepper, flour and green onions in a large bowl.
- Stir in the lightly beaten eggs.
- Portion out the fritter batter using a ¼-cup-measuring cup, and place on the baking sheet. Pat down lightly and form into patties, not packing them down too much. Space them 2-3 inches apart on the sheet.
- Bake the fritters for 25-30 minutes, flipping them over halfway to cook on the other side. Bake until they are browned on both sides.
- Garnish the fritters with chopped basil and serve with a dab of sour cream.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
