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Sweet Potato Fritters

servings: 16
Sweet Potato Fritters

prep time


total time





Sweet Potato Fritters

servings: 16
• 4 cups sweet potatoes, peeled and grated (about two medium sweet potatoes)
• 1 cup sweet potatoes, cooked and mashed (about two medium sweet potatoes)*
• 1 cup carrots, grated
• 1/4 cup grated sweet onion, strained
• 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
• Olive oil

• 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
Instructions for the Herb Dipping Sauce:
Combine all ingredients in a bowl and refrigerate until fritters are ready to be served. 

Instructions for the Sweet Potato Fritters:
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. 

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

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.

To form the fritters, scoop a small amount (about ¼ cup) of the batter and form a patty. Lightly coat both sides of the fritter with some of the flour, and carefully place it into the heated 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 onto a paper towel lined sheet pan, 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 them cool, then cut the potatoes lengthwise and scoop out the insides.


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