Snacks & Apps

Sweet Potato Fritters


I’m a native of Prince Edward Island, therefore potatoes are in my blood and I don’t discriminate. I love them mashed, fried, baked and don’t care if they’re orange, yellow or blue in colour. You might say I’m a potato equal opportunist.

When I stumbled upon a recipe for sweet potato fritters I knew I’d found a new exciting way to eat my favourite starchy vegetable. As always I’m a little picky when it comes to ingredients so I altered the recipe a touch to suit my husbands and my taste. The beauty of this yummy recipe is that it’s incredibly versatile. It’s a perfect first course for a sit down dinner, but also a great cocktail party appetizer as the size of the fritter is completely one’s preference. Or pair them with a simple arugula salad, as shown, for a quick and easy dinner after a long day. Just remember one important piece of advice—have ketchup in the house!


What you’ll need (yields 10-12 fritters)

1 medium to large sweet potato (peeled and shredded)
2 tbsp. all purpose flour
1/4 cup chopped green onion
2 cloves of garlic, minced
1/2 tsp. dried parsley
2 eggs (beaten)
salt & pepper to taste
2 tbsp. of oil (I used coconut oil)


  1. Peel and shred sweet potato.
  2. In large bowl combine shredded potato, flour, onion, garlic, parsley, beaten eggs, salt and pepper. Mix well until sweet potato is evenly coated.
  3. Heat 1 tbsp. of oil in a large skillet over medium heat.
  4. Form a small cake with the potato mixture and add to hot skillet. Note that the mixture will be quite wet but will stay together once cooked.
  5. Add more oil as needed (when the skillet becomes dry).
  6. Cook roughly 5 minutes per side or until fritters are crispy and brown.


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