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!

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!

Table of Contents

• WATCH RECIPE VIDEO
• WHAT YOU’LL NEED
• PROCESS
• STORAGE INSTRUCTIONS
• SUBSTITUTIONS
• RECIPE NOTES
• SWEET POTATO FRITTERS RECIPE

WATCH RECIPE VIDEO

WHAT YOU’LL NEED

Here is what you’ll need to make these 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.

PROCESS

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.

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.

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.

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.

You may also like:

• Broccoli and Cheese Bites
• Cauliflower Tots
• Air Fryer Green Beans

SWEET POTATO FRITTERS RECIPE