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.
Sweet Potato Fritters
Fritters are my go to for quick lunches or healthy kid-friendly breakfast ideas.
From my cabbage pancakes, corn fritters or chicken patties, they are all winners.
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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 love how it balances the sweetness of the potatoes—don’t skip it unless you absolutely have to!
- 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
STEP 1: Preheat the oven to 400°F.
Peel the sweet potatoes and grate so you get large shreds.
STEP 2: 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.
STEP 3: In a large bowl, combine grated sweet potato, crumbled feta cheese, spices, and beaten eggs.
Mix until well combined.
STEP 4: 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.
STEP 5: 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 spice 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
Want to Save This Recipe?
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Yummy Bowl.
INGREDIENTS
- 1 pound sweet potatoes, unpeeled
- 3.5 ounce feta, crumbled
- 3 tablespoons fresh dill, chopped
- 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.
- 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.
- 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.
NOTES
- To Store. Store the fritters in the fridge for 4-5 days in an airtight container.Â
- 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.Â
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:Â Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
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.