Baked Sweet Potato Fritters

5 from 2 votes

Baked Sweet Potato Fritters

These healthier sweet potato fritters bake in the oven instead of being fried. They are a little spicy, seasoned with cumin and chili powder.

Prep Time10

Cook Time30

Total Time40

Course: Appetizer

Cuisine: American

Diet: Vegetarian

Servings:

Author: Paige Adams

Ingredients

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

Instructions

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.

Notes

Recipe makes 8-10 fritters.

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.

Nutrition