October 10, 2019
These baked sweet potato fritters have a spicy kick thanks to cumin and cayenne pepper. You can serve them as an appetizer, a salad topper or even a veggie burger.
Sweet potatoes are one of the few veggies that you’re meant to eat all year long.
There are no short seasons and heartbreaking goodbyes like with asparagus in the spring and corn in the summer.
For some reason, sweet potato season isn’t sacred. Maybe it’s because potatoes are such reliable storage vegetables. They stay good for so long that I almost consider them to be a pantry ingredient.
Sitting on a shelf or in a bowl for a while before you cook them is no problem for sturdy sweet potatoes.
One of my favorite salads is a roasted sweet potato salad with black beans, red peppers, jalapenos, lime and plenty of cilantro.I also love going overboard on a baked potato whether it’s a chickpea spinach stuffed sweet potatoes or loaded southwestern sweet potatoes.
For these baked sweet potato fritters, I reached for my spiralizer. If you don’t have one, you can use the large holes of a box grater. I find that sprializing gives the fritters more opportunities to get crisp on the edges.
Salt and pepper are all you need for roasted sweet potatoes, but I like to give these fritters a bit of a kick.With the spiralized sweet potatoes, I toss them with the obvious salt and pepper plus cumin and cayenne pepper.
Scallions add fresh oniony flavor.
Stirring in lightly beaten eggs acts as the binder to hold the sweet potatoes together.I scoop them by the heaping quarter-cup full and press them into patties.
They bake for 20-25 minutes at 400 degrees F until they are crisp and lightly browned at the edges.There are so many ways to eat these sweet potato fritters. I serve them as appetizers with salsa or tahini for dipping.
Sweet potato fritters can top a salad. Or sandwich them on a bun for a veggie burger.
Non-stick cooking spray
1 pound sweet potatoes
1 teaspoon cumin
1/2 teaspoon chili powder
1 teaspoon kosher salt
1/4 teaspoon black pepper
2 scallions, thinly sliced
2 eggs, lightly beaten
1 tablespoon minced chives
Preheat the oven to 400 degrees F.
Peel the sweet potatoes. Spiralize them or grate with the large holes of a box grater. In a large bowl, stir together the sweet potatoes, cumin, chili powder, salt, pepper, scallions and eggs.
Scoop the sweet potatoes by the heaping 1/4-cup-fill. Press into a 3-1/2-inch diameter disc, spacing 2 inches apart on the sheet pan.
Bake until golden brown at the edges, flipping halfway through baking, about 20-25 minutes. Sprinkle with chives before serving.
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.