These healthier sweet potato fritters bake in the oven instead of being fried. They are a little spicy, seasoned with cumin and chili powder.
- Non-stick cooking spray
- 1 pound sweet potatoes, (1 large, 2 medium or 3 small sweet potatoes
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/3 cup all purpose-flour
- 2 scallions, thinly sliced
- 1 large egg, lightly beaten
- Chopped parsley for serving
- Greek yogurt for serving
- Preheat the oven to 400 degrees F. Grease a baking sheet with non-stick cooking spray.
- Peel the sweet potatoes. Grate them using the large holes of a box grater or a food processor fitted with the grating disc. Gently squeeze the shredded potatoes with a towel to remove excess moisture.
- Combine the potatoes, cumin, chili powder, garlic powder, onion powder, kosher salt, black pepper, flour and scallions in a large bowl.
- Stir in the egg.
- Portion out the fritter batter by the 1/4-cup-full. Form them into patties, but do not pack them too tight. They should just be able to hold their shape. Space them 2-3 inches apart on the pan.
- Bake the fritters for 25-30 minutes until they are browned on both sides, flipping them over just over halfway through baking.
- Garnish them with chopped parsley and serve with Greek yogurt.
To make the fritters gluten free, use rice flour instead of all-purpose flour.
You can substitute the yogurt and use sour cream.
You can also garnish them with other fresh herbs such as cilantro and chives.
Let the fritters cool before storing leftovers in an airtight container in the refrigerator up to 3 days. They also can be frozen up to 1 month. Warm them in a 350-degree F oven. Leftovers can be eaten cold or warm.
Keywords: sweet potato fritters
Looking forward to trying these! But I don’t see the eggs used in the instructions?
Thanks for catching this! I just updated the recipe.