Sweet Potato Fritters
I love making these Sweet Potato Fritters as party appetizers, side dishes, or even quick snacks. They’re crispy on the outside, soft and fluffy on the inside, and the cheese adds a nice salty flavor. The natural sweetness of the potatoes makes them easy to pair with, and I can have them ready in less than an hour.
Making recipes with sweet potatoes is totally my jam, and you know what… I think I’ve earned a master’s degree in sweet potato cooking. And I’m not just saying that, I kindly invite you to read the comments and reviews on my crockpot sweet potato casserole or my classic sweet potato pie, and you’ll see what I mean!
Table of contents
If you’re into sweet potatoes like we are in my house, you’ve got to try these easy sweet potato fritters. This is a recipe I love making with my kids, they get a kick out of shaping the patties with their hands, and I get to sneak in some veggie-packed bonding time. And if you want something on the sweeter side, my sweet potato bread is a must-try. I bake it all year long, not just for Thanksgiving, it’s that good!
Why you will love this recipe
- Crispy outside, soft inside: These fritters get a golden crunch on the edges, but stay soft and cheesy in the middle, so tasty.
- Weeknight lifesaver: I can throw this together with what I already have, and it’s ready before anyone can say “what’s for dinner?”
- Kid-approved kitchen fun: My kids love helping me shape these, and honestly, it turns into a fun little mess we all laugh about. These are great for snacks, side dishes, or serving at a family party.
- Comfort food with veggies: Even picky eaters go for these because they’re fun to eat and full of flavor. It’s a nice way to add more sweet potatoes to our meals without making another plain mash.
What you will need
- Medium sweet potatoes: I peel and grate a couple of sweet potatoes to make the base of these fritters.
- Feta cheese: I crumble in some feta for a salty flavor that pairs so well with the sweet potato.
- Spring onion greens: I chop the green parts finely for a fresh and mild onion taste.
- Smoked paprika: Just a bit gives the fritters a smoky flavor I really love.
- Onion and garlic powder: I use both to add a quick punch of flavor.
- Medium beaten eggs: I use a couple of eggs so the fritters stay together while they cook.
- All-purpose flour: A little flour helps bind the mixture.
- Olive oil: This ingredient is a must for moisture.
- Vegetable oil: I spray a little on the baking pan so nothing sticks while baking.
- Dried chili flakes: Just a pinch for a touch of heat, this is optional.
How to make
Preheat and prep potatoes: I start by preheating the oven to 400 degrees Fahrenheit. While that warms up, I peel and grate the sweet potatoes using a box grater or the grater attachment on my food processor to make it faster. Then, I use a fine sieve to squeeze out as much liquid from the sweet potato before putting it into a large bowl.
Add other ingredients: Next, I add the chili flakes, onion powder, garlic powder, olive oil, smoked paprika, chopped spring onion greens, and crumbled feta. Then I mix everything together really well so all the flavors blend into the sweet potatoes.
Add eggs and flour: I beat the eggs in a small bowl, then pour them into the sweet potato mix along with the flour. I stir it all together until everything is evenly coated and sticks together nicely.
Make the patties: I scoop out a bit of the mixture and shape it into round patties with my hands. Then I place them on a parchment-lined baking sheet, spray the paper with vegetable oil first, and give the tops a quick spray too so they crisp up nicely.
Bake the fritters: I pop the tray into the oven and bake the fritters for about 25 to 30 minutes, until they turn golden and crispy on the outside.
Serve: I like to serve them warm, straight from the oven, with a side of our favorite dipping sauce.
Expert tip
Bye bye soggy fritters
One trick I always stick to when making sweet potato fritters is squeezing out all the liquid from the grated sweet potatoes. I usually grab a clean kitchen towel or even some paper towels, pile in the shredded sweet potato, and wring it out over the sink like I’m squeezing out a wet sponge. My kids think it’s funny watching me twist it like laundry. But trust me, it’s worth it! Doing this keeps the fritters from turning soggy and helps them get that perfect golden crisp on the outside.
More tips to consider:
- I always flip my fritters halfway through baking to get that nice crispy outside on both sides.
- If you do not have a sieve to squeeze out the liquid, just put the shredded sweet potatoes between two paper towels and squeeze. You may need to use fresh paper towels a couple of times until it’s mostly dry.
- No food processor? No worries. A regular box grater or even a cheese grater works just fine to shred the sweet potatoes.
- Depending on how big your sweet potatoes are, you might need a little more flour or salt. I always add a bit at a time until the mix holds together.
- If I pan-fry them instead of baking, I use a clip-on thermometer to keep the oil hot enough. I try to keep it above 365°F so the fritters don’t soak up too much oil.
- Pre-cut or frozen shredded sweet potatoes save time, especially on busy weeknights. Just make sure to squeeze out all that moisture first or they won’t crisp up the way we like.
Recipe variations and add-ins
- Add warm spices: I love adding a pinch of cinnamon or ground ginger for those warm fall vibes. A teaspoon of rosemary or thyme is also really nice.
- Make them fluffy: When I want fluffier fritters, I stir in 1 teaspoon of baking powder.
- More veggies please: I often toss in a handful of spinach, kale, or shredded carrots. About half a cup of extra veggies makes it colorful and hearty.
- Meaty add-ins: Chopped cooked bacon or shredded pork takes these fritters to the next level. I use about ⅓ cup if I have leftovers in the fridge.
- Spice them up: If we want something spicy, I’ll add ¼ teaspoon of red pepper flakes or a spoonful of chipotle peppers in adobo. It gives them a nice little heat that’s not too much for the kids.
Serving suggestions
These sweet potato fritters have become a bit of a tradition in our house. I first made them for a family BBQ when we ran out of burger buns and needed something fun to serve on the side. I shaped them up, baked a big tray, and watched everyone, kids and grown-ups, pile them high with pulled pork, my homemade coleslaw, and a dollop of honey mustard sauce. They were gone in minutes.
Now I make them for all kinds of get-togethers. I’ve served them at birthday dinners with little flags on top (my youngest thought that was the best idea ever), and I’ve even brought a batch to a holiday potluck along with some yum yum sauce and a sweet potato casserole. I love that they’re simple, and I can always count on someone asking, “Did you bring those sweet potato things again?” Yes, I did!
How to store leftovers
- Store: I keep leftover sweet potato fritters in an airtight container in the fridge, and they stay good for a few days.
- Freeze: If I know we won’t finish them in time, I pack them in a freezer-safe bag and freeze them for up to three months.
- Thaw: When I’m ready to serve them again, I just thaw the fritters overnight in the fridge.
- Reheat: To warm them up, I use the microwave for about 45 to 90 seconds, or pop them in the oven at 400°F for 10 minutes to get them crispy again.
Frequently asked questions
You might not have squeezed out enough moisture from the sweet potatoes, or maybe you used too much liquid or flour. Try cutting back on the flour and cook them at a higher temperature for a shorter time. I also like to let them cool on a rack or paper towel to help drain any extra oil and keep them crispy.
That usually means the mixture needs more help binding. I always make sure to add the full amount of egg and flour, and I mix it really well with a spatula or even my hands to bring everything together. If it still feels too loose, I’ll sprinkle in just a little more flour until it holds its shape when I press it into a patty.
Yes, you can definitely make them gluten-free. I’ve tried almond flour and oat flour and both worked great. Just keep in mind you may need to adjust the amount slightly depending on the flour you’re using. I just add a little at a time, that’s the key here!
More easy side dishes:
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Sweet Potato Fritters
Ingredients
- 2 medium sweet potatoes about 11oz once peeled and grated
- 4 oz feta cheese crumbled
- 2 teaspoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried chili flakes optional
- 3 medium eggs
- 1/2 cup all-purpose flour
- 1 tablespoon green onion finely chopped
- Cooking spray
Instructions
- Preheat the oven to 400 degrees F.
- Line a baking tray with parchment paper and spray it lightly with cooking spray. Set it aside.
- Peel the sweet potatoes and grate them. Squeeze out as much liquid as you can and place them into a large bowl.
- Add the crumbled feta, paprika, garlic, oil, onion powder, green onions, and chili flakes. Mix everything together.
- Beat 3 eggs in a separate bowl and add them to the mixture, also add the flour. Mix until fully combined.
- ️Use an ice cream scoop to take spoonfuls of the mixture and use your hands to form round patties.
- Arrange them on the prepared baking tray. Spray the patties lightly on top with cooking spray.
- ️Bake in the oven for 25-30 minutes until they are crispy and cooked through. Flip them half way so both sides are crispy.
- Serve with your favorite dipping sauce.
Video
Notes
Bye bye soggy fritters
One trick I always stick to when making sweet potato fritters is squeezing out all the liquid from the grated sweet potatoes. I usually grab a clean kitchen towel or even some paper towels, pile in the shredded sweet potato, and wring it out over the sink like I’m squeezing out a wet sponge. My kids think it’s funny watching me twist it like laundry. But trust me, it’s worth it! Doing this keeps the fritters from turning soggy and helps them get that perfect golden crisp on the outside.More tips to consider:
- I always flip my fritters halfway through baking to get that nice crispy outside on both sides.
- If you do not have a sieve to squeeze out the liquid, just put the shredded sweet potatoes between two paper towels and squeeze. You may need to use fresh paper towels a couple of times until it’s mostly dry.
- No food processor? No worries. A regular box grater or even a cheese grater works just fine to shred the sweet potatoes.
- Depending on how big your sweet potatoes are, you might need a little more flour or salt. I always add a bit at a time until the mix holds together.
- If I pan-fry them instead of baking, I use a clip-on thermometer to keep the oil hot enough. I try to keep it above 365°F so the fritters don’t soak up too much oil.
- Pre-cut or frozen shredded sweet potatoes save time, especially on busy weeknights. Just make sure to squeeze out all that moisture first or they won’t crisp up the way we like.