Sweet Potato Fritters

Sweet Potato Fritters image


  • 1 cup Hood® Sour Cream
  • 2 Tbsp. green onion, minced
  • 1 Tbsp. fresh basil, finely chopped
  • 1 tsp. light brown sugar
  • 1 tsp. salt
  • 1/4 tsp. crushed red pepper
  • 4 cups sweet potatoes, peeled and grated (about two medium sweet potatoes)
  • 1 cup carrots, grated
  • 1/4 cup grated sweet onion, strained
  • 1 cup sweet potatoes, cooked and mashed (about two medium sweet potatoes)*
  • 1/2 cup Hood® Sour Cream
  • 2 Tbsp. light brown sugar
  • 1/4 tsp. nutmeg
  • 1/2 tsp. crushed red pepper
  • 1 tsp. kosher salt
  • 1/2 cup flour, divided
  • 1/4 cup canola oil


  • STEP 1

    Combine sour cream, green onion, basil, light brown sugar, salt and crushed red pepper in a medium mixing bowl. Refrigerate.

  • STEP 2

    In a large mixing bowl, combine the grated sweet potato, grated carrot, and grated onion. Mix in the mashed sweet potato, followed by the sour cream

  • STEP 3

    Stir in the light brown sugar, nutmeg, crushed red pepper, salt, and half of the flour (1/4 cup). Make sure the ingredients are completely combined.

  • STEP 4

    Coat the bottom of a large skillet with a generous amount of olive oil. Heat the skillet on medium-high. Put the remaining flour (1/4 cup) in a small bowl nearby.

  • STEP 5

    To form the fritters, scoop a small amount (about ΒΌ cup) of the batter and form into patties.

  • STEP 6

    Lightly coat both sides of the fritter with flour, and carefully place in skillet. Working in three batches, cook the fritters for about 4-5 minutes on each side (or until golden brown), being careful to not overcrowd the skillet. Transfer the cooked fritters to a sheet pan lined with a paper towel, and season with salt and pepper (optional). Serve immediately with Herb Dipping Sauce.

Recipe Tip: To cook the mashed sweet potatoes, take two washed potatoes and prick them on all sides with a fork. Place the potatoes in a microwave-safe dish and microwave on high for 6 minutes. Carefully flip the potatoes over, and microwave on high for another six minutes. Let the sweet potatoes cool. Cut the potatoes lengthwise and scoop out the inside.

Per serving: Calories: 126, Carbohydrate: 12 grams, Fat: 7 grams, Saturated fat: 3 grams, Protein: 2 grams, Cholesterol: 15 milligrams, Sodium: 252 milligrams, Calcium: 40 milligrams.

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