Sweet Potato Fritters

Whether you call them sweet potato fritters, pancakes, or hashbrown patties, you'll love this easy recipe made with simple ingredients. Enjoy a crispy exterior and soft interior whether you choose to make it using baked, air-fried, or fried methods. Perfect as a side dish or snack!

Jump to:

• The Ingredients
• The Method
• Baked or Air Fried
• Leftovers and Storage
• Make it Your Own
• Serving Ideas
• Tips for the Best Sweet Potato Fritters
• And if you liked this recipe...
• Recipe Card
• Comments

Sometimes the most basic of recipes are the most delicious.

And that is most definitely the case with these crispy sweet potato patties. You'll love them because:

• Simple Ingredients. All you need is sweet potatoes, egg, salt, and pepper plus oil for cooking to make this tasty side dish or appetizer. (But you don't even need an egg to make these crispy sweet potato wedges!).
• Flourless. This recipe is made without any flour meaning they are naturally gluten-free. (As are these Potato Fritters)
• Adaptable to Your Preferred Method. Whether you prefer them baked, air-fried, or fried, I've thoroughly tested and included directions for all three methods.
• Crispy Exterior and Soft Interior. With the perfect balance of a crispy outer layer with a soft and tender inside, you'll love these easy fritters!
• Quick and Easy. From preparation to cooking, these sweet potato fritters come together in under 30 minutes, making them a good last minute side dish or snack.

The Ingredients

• Sweet potatoes- I usually use orange fleshed sweet potatoes (which is what my grocery store typically carries) but feel free to use another color. I have only ever made these with peeled sweet potatoes but I suspect it would still work if you leave the peeling on.
• Egg- This is important for binding so I don't recommend any substitutions or omitting it.
• Sea Salt- This serves two purposes. To start, it helps to draw some of the water out of the sweet potato and then it helps to season. You can use kosher or table salt instead but you may need to adjust the second addition of it to taste.
• Black Pepper- For flavor. You can leave it out if preferred.
• Avocado Oil- I use avocado oil for a lot of my cooking as it has a high smoke point (which is helpful in recipes where you want to get foods crispy!). You can substitute with your cooking oil of choice.

The Method

1. Sweat the sweet potatoes. Shred the sweet potatoes using a grater. Place the shredded sweet potatoes in a strainer and sprinkle with salt. Let them sit for 10 minutes to sweat (which is, essentially, the salt pulling out the extra moisture).

2. Squeeze out liquid. After 10 minutes, squeeze out as much liquid as possible from the shredded sweet potatoes to allow them to get crispy (moisture is the enemy of crispiness).

I usually use my hands to squeeze it against a fine mesh strainer but you can also squeeze it out in a clean kitchen towel (note that it will likely stain the towel so choose one that you are okay with that happening to).

3. Mix ingredients. In a bowl, combine the squeezed out shredded sweet potatoes with the egg, salt, and pepper. Mix well until everything is evenly combined.

4. Shape fritters. Heat the avocado oil in a large skillet over medium heat. Once hot, take a ¼ cup of the mixture, shape it into a patty and place in the frying pan. Repeat with the remaining mixture, keeping them in a single layer with some space between each (you may need to work in batches).

5. Cook. Cook for about 3-4 minutes on each side or until golden brown and crispy.

6. Serve. Enjoy hot with your favorite dipping sauce.

Baked or Air Fried

I've also tested these fritters out in the air fryer and oven. So if you'd prefer one of those methods, here's how to make them that way.

Oven Directions:

1. Preheat the oven to 375 F and line a baking sheet with parchment paper or a silicone liner.
2. Place the shaped sweet potato fritters on the prepared baking sheet and lightly brush the tops of the fritters with avocado oil.
3. Bake for 17-22 minutes, flipping after 10 minutes and brushing the new "top" with avocado oil after flipping, until the fritters are golden with soft middles.

Air Fryer Directions:

1. Shape the fritters and place them on a plate or baking sheet lined with parchment or a silicone liner. Freeze for 30 minutes to help them to hold their shape (don't skip this with the air fryer method or they will fall apart!).
2. After 30 minutes, remove the fritters from the freezer and lightly brush them fully with avocado oil.
3. Place the still frozen fritters in the basket of an air fryer in a single layer and air fry at 325 F for 9-14 minutes until crisp.

Leftovers and Storage

To Store: Cool leftover sweet potato fritters on a wire rack and then place in an airtight container in the refrigerator for up to 4 days. I don't recommend freezing as the texture does change a bit with thawing.

To Reheat: I find the best way to reheat these is in the air fryer at 350 F for about 4-7 minutes. Alternatively, you can reheat them in the oven at 350°F (175°C) for about 10 minutes, or for a quicker (and less crispy) option, microwave the fritters on a microwave-safe plate until warm.

Make it Your Own

• Add Onions: Incorporate ¼ cup of finely chopped onions into the mixture for extra flavor.
• Include Cheese: If you like your fritters cheesy, you can include up to ¼ cup of shredded cheese (try cheddar or gouda- yum!) per 1 pound (450 g) of sweet potato.
• Experiment with Seasonings: Along with the salt and pepper, you can try including some different seasonings (I would start with ⅛-1/4 teaspoon) for a bit of a different taste. Some good options would be:
  • Garlic powder
  • Paprika
  • Cumin

Serving Ideas

• Appetizer: Serve the sweet potato fritters with your favorite dip such as creamy sriracha dip (I have a quick and easy recipe included in the recipe card), Buffalo ranch dip, dill dip or roasted red pepper hummus
• As the Base for Eggs Benedict: This is the number one way that we use these fritters. We top them with smoked salmon, avocado and tomato plus a poached egg and hollandaise for a scrumptious spin on classic eggs benny.
• With Breakfast: They are also great as part of a hearty breakfast alongside scrambled eggs and bacon.
• As a Side Dish: Pair the fritters with chicken skewers, burgers or baked salmon for a satisfying side dish.

Tips for the Best Sweet Potato Fritters

• Sweat and Squeeze the Moisture Out. After shredding the sweet potatoes, it is crucial to sprinkle them with salt and let them sit in a strainer for about 10 minutes then squeeze out as much liquid as possible before mixing with the other ingredients. Moisture is the enemy of crispy fritters.
• Preheat the Skillet. Ensure your skillet is properly preheated before adding the fritters to achieve a nice, crispy exterior.
• Use the Right Ratio of Egg to Potato. Since this fritter recipe is made without flour, the balance of egg to sweet potato is important for binding the fritters together. After several test batches, I have found the right balance to be 2 large eggs per pound (450 grams) of sweet potatoes.

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And if you liked this recipe...

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• Crispy Baked Fries
• Baked Sweet Plantains
• Beet Chips

Recipe Card