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    Home > Blog > Appetizers > Cheesy Sweet Potato Fritters

    Cheesy Sweet Potato Fritters

    by Jenny Park · Published: Sep 23, 2019 · Modified: Nov 28, 2020

    Jump to Recipe
    These Cheesy Sweet Potato Fritters are really easy to make. They are best eaten fresh, but you can make these ahead and reheat quickly in the oven too! Served with sour cream for dipping, they are a crowd pleaser. Eat leftovers in the morning with eggs!
    Cheesy Sweet Potato Fritters with a ramekin of sour cream for dipping.

    I know I’ve been talking about freeze-ahead meals a lot lately, but I’m not kidding about stocking my freezer up with all the things before this baby arrives. I’m freezing everything from soups, to breakfast sandwiches, to snacks, and even sides. Today we have simple and delicious Cheesy Sweet Potato Fritters for you all (and my freezer, lol). These guys seriously easy to make, only require a handful of basic ingredients and not only taste great, but they really do freeze very well! They keep for MONTHS in the freezer and are the perfect side dish to a variety of meals. You can even serve them up next to a little salad and still have a really great meal. They crisp back up really nicely, so there’s no need to worry about eating soggy fritters once you pull them from the freezer. Enjoy! xx, Jenny

    If you love sweet potato recipes – check out more here: 

    Twice baked sweet potatoes recipe.
    Twice Baked Sweet Potatoes
    Cheesy Sweet Potatoes Hash Browns in a skillet with fried eggs.
    Cheesy Sweet Potato Hash and Eggs
    Roasted Chickpea Stuffed Sweet Potatoes on a baking sheet drizzled with a tahini sauce.
    Roasted Chickpea Stuffed Sweet Potatoes

    Sweet Potato Fritters on a platter served with a ramekin of sour cream.

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    Cheesy sweet potato fritters on a plate with a small bowl of sauce.

    Cheesy Sweet Potato Fritters

    5 from 7 votes
    PRINT RECIPE Pin Recipe
    These Cheesy Sweet Potato Fritters are really easy to make. They are best eaten fresh, but you can make these ahead and reheat quickly in the oven too! Served with sour cream for dipping, they are a crowd pleaser. Eat leftovers in the morning with eggs!
    RECIPE BY Teri & Jenny
    Prep Time: 20 minutes mins
    10 minutes mins
    Total Time: 30 minutes mins
    Servings: 6

      INGREDIENTS  

    • 2 large sweet potatoes, peeled and shredded
    • 1 garlic clove, minced
    • 1 tablespoon thinly sliced chives, plus more for garnish
    • ½ cup fontina cheese, grated
    • 1 egg white, lightly beaten
    • ½ cup rice flour can substitute all-purpose flour
    • 1 teaspoon baking powder
    • 1 ½ teaspoons salt
    • ½ teaspoons black pepper
    • 3 tablespoons vegetable oil
    • extra salt and pepper to taste
    • sour cream for dipping

      INSTRUCTIONS  

    • Place sweet potato, garlic, chives, and fontina into a mixing bowl and toss together.
    • Add egg white, flour, baking powder, salt, and pepper. Mix together until well combined. Allow mixture to sit for 5 to 10 minutes.
    • Pour oil into a heavy bottom skillet and place over medium-high heat.
    • Place 2 tablespoon mounds into the skillet, about an inch apart, and gently press to flatten.
    • Pan fry for 4 to 6 minutes. Flip and fry for an additional 2 to 3 minutes.
    • Drain on paper towel and lightly season with salt and pepper.
    • Repeat until all fritters have been made. Serve immediately with sour cream.

      NOTES  

    • *Makes 16 to 20 Fritters
    • *To Freeze: Place cooked fritters onto a parchment lined baking sheet in a single layer, making sure none are touching one another and place in the freezer until fritters are completely frozen. Transfer fritters to a resealable gallon bag and store in the freezer for up to 3 months.
      To reheat: Preheat oven to 400˚F. Line fritters onto a lightly greased baking sheet, 1 inch apart, and bake for about 12 minutes. Flip each fritter and continue to bake for an additional 12 minutes until cooked through and crispy. Slightly cool and serve.
    Serving: 1g Calories: 254kcal Carbohydrates: 34g Protein: 6g Fat: 11g Saturated Fat: 8g Cholesterol: 13mg Sodium: 811mg Potassium: 407mg Fiber: 4g Sugar: 5g Vitamin A: 16201IU Vitamin C: 3mg Calcium: 134mg Iron: 1mg
    CUISINE: Amercian
    KEYWORD: fritters, sweet potato fritters
    COURSE: Appetizer
    DIET : Vegetarian

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    September 23, 2019 / 6 Comments

    About Jenny Park

    Jenny Park is half of Spoon Fork Bacon. She is also a food stylist and recipe developer. One of her favorite foods is donuts. #sfbJENNY

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    September 23, 2019 / 6 Comments

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    1. Taylor

      December 24, 2020 at 4:34 am

      Am I supposed to but the sweet potato in with the skin to mix or just the insides? Do I need to preheat the potato to soften before mixing?

      Reply
      • Jenny Park

        December 24, 2020 at 2:26 pm

        Hi! The potatoes are peeled and shredded raw

        Reply
    2. Amy

      October 09, 2020 at 12:38 pm

      5 stars
      I made these recently and they are amazing- so few simple ingredients that yield such a yummy snack! thank you for sharing!

      Reply
      • Jenny Park

        October 09, 2020 at 2:46 pm

        So glad you enjoyed these!

        Reply
    3. Maciel Pereda

      January 19, 2020 at 5:01 pm

      Hi Jenny, do you by chance have a list of ALL the freezer meal prep you did while pregnant? I love the recipes I’ve found so far and just wondering how I can see more! Thanks :)

      Reply
      • Jenny Park

        February 05, 2020 at 2:08 pm

        We don’t have a full list of our freezer meals, but that’s a great idea for us to do a round up. Look out in the near future as we’ll get one together. In the meantime, all our dumpling/pot sticker recipes freeze really well and we have a freeze ahead breakfast sandwich recipe!

        Reply

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