Sweet Potato Fritters

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These sweet potato fritters are crisp on the outside and soft textured on the inside, perfect for babies and toddlers. They are quick to whip up for a mess-free lunch!

Sweet potato fritters served with broccoli and a dip.

Sweet potatoes are an amazing first food for babies. They are a great source of fiber, vitamins, and minerals. These easy fritters are a great way of serving sweet potato to your baby or toddler that the whole family can enjoy. Serve them as is or with your favorite dip for a quick lunch!

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What You’ll Need

Here is what you’ll need to make these sweet potato fritters:

Ingredients to make sweet potato fritters.
  • Sweet Potato: The main star ingredient for these fritters. Use a medium-sized potato that is about 8 ounces in weight.
  • Egg: Used as a binder to help hold these fritters together.
  • Flour: Used to help the fritters maintain their shape and hold together.
  • Spices: Onion powder, garlic powder, and paprika are used to add flavor and enhance the natural sweetness of the potato.
  • Oil/Butter: To cook the fritters.

Step By Step Instructions

  1. Shred the sweet potato using a cheese grater. I used the largest size hole on my box grater.
  2. Use a nut milk bag, your hands, or a towel to squeeze out as much moisture from the sweet potato as possible. Once you remove the liquid, you should end up with about 1 cup of packed sweet potato.
  3. Add the sweet potato shreds to a bowl along with the egg, flour, and spices. Mix well until combined.
  4. Heat the oil on a frying pan on medium heat.
  5. Scoop out heaping tablespoon-sized portions onto the pan and press down to shape the portions into small fritters.
  6. Cook the fritters until golden, about 3-4 minutes per side. Transfer them to a paper towel-lined plate to cool. The fritters should be crisp on the outside and soft and tender on the inside. If you prefer more crisp fritters, flatten them out more on the pan.
  7. Prefer to bake? To bake, preheat the oven to 400 degrees F and scoop out heaping tablespoon-sized portions on a parchment paper-lined pan. Press down on the fritters to flatten and bake for 20-25 minutes or until crisp. Flip the fritters halfway to ensure even cooking and browning.
Steps to make sweet potato fritters.

Ingredient Substitutions

  • Eggs: For an egg-free version, substitute the egg with a flax egg by mixing one tablespoon of ground flaxseed meal with three tablespoons of water and letting it sit in the fridge for 15 minutes to set and thicken.
  • Flour: I used all-purpose flour for these fritters, but any type of flour may be used.
Sweet potato fritters served with broccoli and a dip.

Storage Instructions

Once cooled, store the sweet potato fritters in an airtight container in the refrigerator for up to 3 days. To freeze, place the cooled fritters in a freezer-safe Ziploc bag with parchment paper lined between each one and freeze for up to 3 months. Defrost at room temperature before reheating, or quickly reheat on high in the microwave for 20-30 seconds.

Sweet potato fritters served with broccoli and a dip.
Zucchini fritters/bites mixture

Recipe Notes

  • It is extremely important to remove as much moisture from the sweet potato as possible. Excess moisture will result in an overmoist mixture that will cause the fritters to be soggy. You can use your hands or a towel, but I find that using a nut milk bag is the easiest way to remove the most moisture.
  • If you prefer larger-sized fritters, scoop out portions that are about 2 tablespoons in size. If you prefer more crisp fritters, flatten them out more when cooking on the pan.
  • This recipe makes about 10 small mini fritters.
Sweet potato fritters served with broccoli and a dip.

Frequently Asked Questions

Do the sweet potatoes need to be cooked beforehand?

No, the sweet potatoes are grated raw and mixed directly with the other ingredients. They will fully cook and soften on the pan while cooking.

Can these fritters be baked in the oven?

Yes, these fritters can be baked in the oven at 400 degrees F for 20-25 minutes (flipping halfway through). Be sure to spray the fritters with a cooking oil spray and place them on a parchment paper-lined pan so that they do not stick.

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Sweet potato fritters served with broccoli and a dip.
5 from 6 votes

Sweet Potato Fritters

These sweet potato fritters are crisp on the outside and soft textured on the inside, perfect for babies and toddlers. They are quick to whip up for a mess-free lunch!
Prep: 8 minutes
Cook: 8 minutes
Total: 16 minutes
Servings: 10 mini fritters

Ingredients 

  • 1 medium sweet potato, about 8oz in weight
  • 1 egg
  • ¼ cup all purpose flour
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp ground paprika
  • ¼ tsp salt, optional
  • 2 tbsp olive oil, to cook the fritters

Instructions 

  • Shred the sweet potato using a cheese grater. I used the largest size hole on my box grater.
  • Use a nut milk bag, your hands, or a towel to squeeze out as much moisture from the sweet potato as possible. Once you remove the liquid, you should end up with about 1 cup of packed sweet potato.
  • Add the sweet potato shreds to a bowl along with the egg, flour, and spices. Mix well until combined.
  • Heat the oil on a frying pan on medium heat.
  • Scoop out heaping tablespoon-sized portions onto the pan and press down to shape the portions into small fritters.
  • Cook the fritters until golden, about 3-4 minutes per side. Transfer them to a paper towel-lined plate to cool. The fritters should be crisp on the outside and soft and tender on the inside. If you prefer more crisp fritters, flatten them out more on the pan.
  • Prefer to bake? To bake, preheat the oven to 400 degrees F and scoop out heaping tablespoon-sized portions on a parchment paper-lined pan. Press down on the fritters to flatten and bake for 20-25 minutes or until crisp. Flip the fritters halfway to ensure even cooking and browning.

Notes

  • It is extremely important to remove as much moisture from the sweet potato as possible. Excess moisture will result in an overmoist mixture that will cause the fritters to be soggy. You can use your hands or a towel, but I find that using a nut milk bag is the easiest way to remove the most moisture.
  • If you prefer larger-sized fritters, scoop out portions that are about 2 tablespoons in size. If you prefer more crisp fritters, flatten them out more when cooking on the pan.
  • This recipe makes about 10 small mini fritters.

Nutrition

Calories: 62.98kcal, Carbohydrates: 7.21g, Protein: 1.28g, Fat: 3.27g, Saturated Fat: 0.53g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2.21g, Trans Fat: 0.002g, Cholesterol: 16.37mg, Sodium: 77.16mg, Potassium: 90.67mg, Fiber: 0.83g, Sugar: 0.99g, Vitamin A: 3279.28IU, Vitamin C: 0.57mg, Calcium: 10.51mg, Iron: 0.41mg
Like this recipe? Rate and comment below!
Until next time, Lily!

About Lily Payen

Hi, I’m Lily! The mama behind Feeding Tiny Bellies. I’m here to help you take some of the stress out of meal times for your little ones. My goal is to create simple recipes with baby in mind that can easily be adapted for the entire family.

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Recipe Rating




8 Comments

  1. 5 stars
    My little one loves these. Thank goodness since getting her to eat veggies has become a bit of a battle. I added some flaxseed to these as well for a little added fiber and protein.

  2. 5 stars
    My 7 month old loves these so much! My husband always sneaks a few when I make them for her! Delicious and nutritious!

  3. 5 stars
    These were really yummy and taste kind of like a sweet potato hash brown! A little note for anyone else with kids funny about texture: grate smaller than the biggest grater on the box grater. My shredded potato was pretty thick and my kiddo didn’t love the thicker pieces…but I ate it all up! Next time I’ll shred smaller.