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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Sweet potatoes with avocado crema

Sweet Potato Fritters

Posted by: Ari Laing

These are the absolute best sweet potato fritters! They're light and tender, but don't crumble in the pan. They're seasoned with jalapeño, a little cheese, chili powder, cumin, and lots of fresh herbs for a Tex-Mex inspired flavor. These will become your go-to side dish! Vegetarian

recipe +-

Posted by: Ari Laing
Sweet potatoes with avocado crema
Print Recipe
5 from 1 vote

Sweet Potato Fritters

These are the absolute best sweet potato fritters! They're light and tender, but don't crumble in the pan. They're seasoned with jalapeño, a little cheese, chili powder, cumin, and lots of fresh herbs for a Tex-Mex inspired flavor. These will become your go-to side dish!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Appetizer, Side Dish
Cuisine: American, Tex-Mex
Keyword: grated sweet potato, pan fried fritters, sweet potato latkes, yam fritters
Servings: 3 servings
Calories: 575kcal
Author: Ari Laing

Equipment

  • Cookie scoop, optional
  • Nonstick or ceramic skillet
  • Spatula
  • Wire rack

Ingredients

For the avocado crema

  • cup sour cream
  • ½ large avocado ripe, peeled
  • 1 garlic clove finely chopped
  • 1 lime zested and juiced
  • pinch of Kosher salt

For the sweet potato fritters

  • 1 large sweet potato
  • 1 jalapeño minced
  • 3 scallions thinly sliced
  • ½ cup cilantro and chives finely chopped
  • 1 large egg
  • 1 egg yolk
  • ½ cup gruyere grated
  • 1 tsp cumin
  • ½ tsp chili powder
  • 1 tsp Kosher salt plus more for serving
  • cup all-purpose flour
  • 3 Tbsp grapeseed oil

Instructions

  • Make the avocado crema. In a small food processor, combine ⅔ cup sour cream, ½ an avocado, 1 finely chopped garlic clove, the zest and juice of 1 lime, and a generous pinch of Kosher salt. Process until very smooth, then transfer to a serving bowl. Refrigerate until needed.
  • Grate the sweet potatoes. Peel the sweet potato, then use a box grater or the grating attachment on a food processor to shred into a medium grate. Place in a large mixing bowl.
  • Add remaining ingredients. To the mixing bowl, add jalapeño, scallions, ½ cup finely chopped herbs (cilantro and chives), 1 large egg, 1 egg yolk, ½ cup grated gruyere, 1 tsp cumin, ½ tsp chili powder, and 1 tsp Kosher salt, then stir well. Sprinkle in ⅓ cup all-purpose flour, then gently fold until flour has been absorbed.
  • Pan fry the sweet potato fritters. Heat 3 Tbsp grapeseed oil in a large nonstick or ceramic pan over medium-high heat. When hot, use a standard cookie scoop to evenly portion out the fritters, then lightly press into patties in your hand before adding to the pan. Don't pack them too tightly, you want the fritters to be light! Cook for about 3 minutes per side, until golden brown.
  • Serve immediately. Transfer the fritters to a paper towel-lined wire rack, then sprinkle lightly with Kosher salt. Serve immediately with avocado crema and lime wedges.

Notes

  • Nutrition facts include 4 sweet potato fritters and ⅓ of the avocado crema (which is high, you will likely have plenty leftover!)
  • To freeze sweet potato fritters: After cooking, place fritters in a single layer on a rimmed baking sheet, then freeze until solid, 1-2 hours. Transfer frozen sweet potato fritters to a tightly sealed freezer safe bag or storage container. Will keep for up to 6 months.
  • To reheat sweet potato fritters: Place frozen sweet potato fritters in an oven preheated to 350F and heat until warm throughout and just a bit crispy, about 7-9 minutes.
  • Can I use something other than sour cream? If you don't have or don't want to use sour cream, try whole milk Greek yogurt instead! Mayonnaise can be used in a pinch, though it will offer a tangier flavor.

Nutrition

Serving: 4fritters | Calories: 575kcal | Carbohydrates: 43g | Protein: 15g | Fat: 40g | Saturated Fat: 13g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 178mg | Sodium: 992mg | Potassium: 783mg | Fiber: 7g | Sugar: 8g | Vitamin A: 17299IU | Vitamin C: 22mg | Calcium: 364mg | Iron: 3mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!