Sweet and savory, these delicious sweet potato fritters have a chewy and crisp light texture. Serve them with some avocado crema, sour cream, or your favorite dipping sauce.
My favorite part about these baked fritters is that you don't have to cook or mash the sweet potatoes beforehand. Just grate and bake!
Fritters are my go-to for quick lunches or healthy toddler breakfast ideas.
Baked Sweet Potato Cakes Video
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Ingredients
- Sweet potatoes – I usually leave the skins on for extra fiber and a bit of rustic texture, but if you prefer them peeled, go for it!
- Feta cheese – This adds that irresistible creamy-salty kick. I think the fritters taste a little bland without it. However, if you're making these for a baby, you can leave the feta out; the texture will not change that much, and they will still be yummy.
- Fresh dill – Fresh is always best for that bright, herby punch, but if you’re out, dried dill works in a pinch (just use less since it’s more concentrated).
- Seasonings – A mix of paprika, garlic powder, and onion powder gives these fritters a warm, savory depth. Feel free to add a pinch of cayenne if you like a little heat!
- Eggs – Large, room-temperature eggs are key to holding everything together. If they’re straight from the fridge, let them sit for a bit so they mix in better.
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make Sweet Potato Fritters
- Preheat the oven to 400°F. Peel the sweet potatoes and grate so you get large shreds.
- Once grated, place the sweet potato in a towel and squeeze out excess moisture, but not completely as we don't want the fritters to be dry.
- In a large bowl, combine grated sweet potato, crumbled feta cheese, spices, and beaten eggs. Mix until well combined.
- Take about ¼ cup of the sweet potato mixture and shape it into patties or balls.
- Place the patties or balls on a baking sheet lined with parchment paper. Spray lightly with olive oil.
- Gently press down on each ball using the back of a measuring cup to form a patty shape. Make sure not to make the patties too thick (See my process pictures for reference).
- Bake for 25-30 minutes or until the tops of the patties are golden brown and crispy.
- Once done, remove the sweet potato patties from the oven and let them cool slightly.
SERVE! Serve the patties with your choice of dipping sauces such as avocado crema, sour cream, ranch dressing, or any other preferred sauce.
Tips & Substitutions
- For more of a savory flavor, add green onions or a spring onion to the filling.
- To add some spic,e stir in chili powder, diced red onion, or cayenne pepper.
- Don't make your fritters too thin, otherwise they will burn easily. ¼ cup sized measuring cup is perfect.
- If your fritter batter is too liquid you can add some all-purpose flour to thicken it up.
What To Serve With Sweet Potato Fritters
Storing Leftovers
- To Store. Store the fritters in the fridge for 4-5 days in an airtight container.
- To Freeze. Freeze for up to 3 months.
- To Reheat. Thaw in the fridge overnight and reheat in the oven or toaster oven. You can microwave them though they may not crisp up.
- Make ahead. You can make these 2-3 days in advance.
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Recipe Card
Sweet Potato Fritter Recipe
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Enter your email and we’ll send the recipe directly to you!
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INGREDIENTS
- 1 pound sweet potatoes
- 3.5 ounces feta, crumbled
- 3 tablespoons fresh dill, chopped, optional
- 1 teaspoon ground paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 3 large eggs, room temp
- salt to taste
- black pepper to taste
INSTRUCTIONS
- Preheat the oven to 400°F. Peel the sweet potatoes and grate so you get large shreds.1 pound sweet potatoes
- Once grated, place the sweet potato in a towel and squeeze out excess moisture, but not completely as we don't want the fritters to be dry.
- In a large bowl, combine grated sweet potato, crumbled feta cheese, dill, spices, and beaten eggs. Mix until well combined.3.5 ounces feta, 3 tablespoons fresh dill, 1 teaspoon ground paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 3 large eggs, salt to taste, black pepper to taste
- Take about ¼ cup of the sweet potato mixture and shape it into patties or balls. Place the patties or balls on a baking sheet lined with parchment paper. Spray lightly with olive oil.
- Gently press down on each ball using the back of a measuring cup to form a patty shape. Make sure not to make the patties too thick.
- Bake for 25-30 minutes or until the tops of the patties are golden brown and crispy.
- Once done, remove the sweet potato patties from the oven and let them cool slightly.
- Serve the patties with your choice of dipping sauces such as avocado crema, sour cream, ranch dressing, or any other preferred sauce.
VIDEO
NOTES
- To Store. Store the fritters in the fridge for 4-5 days in an airtight container.
- To Freeze. Freeze for up to 3 months.
- To Reheat. Thaw in the fridge overnight and reheat in the oven or toaster oven. You can microwave them though they may not crisp up.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
FAQs
You do not need to peel sweet potatoes before cooking them, it depends on your personal preference and the recipe you are making.
If you are looking for a healthier alternative with less oil then baking is the way to go.
You can use a box grater or the grater of a food processor. Both work well.
Looking For More Sweet Potato Recipes?
For all baking recipes, hop on to our Desserts collection.
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
Frau
Could I substitute the feta with Greek Yogurt or Cottage Cheese?
Julia
feta adds saltiness and texture. Perhaps cottage cheese could work but I haven't tried it yet. Let me know how it goes please!
Dianne Johnson
Can I add fresh onion ,garlic instead of powder
Julia
yes, just make sure to dice it very small
Julia | The Yummy Bowl
Tender inside and crisp outside sweet potato fritters are a delicious meal on it's on own or as a side dish.