These healthy sweet potato fritters are a delicious side for babies, kids, and adults alike! Shredded sweet potatoes are mixed with warm spices and baked in the oven for the perfect soft, yet crispy bite. Great for toddlers and baby-led weaning! {Gluten-free}
Baked Sweet Potato Fritters – Easy & Healthy!
I’ve always been a big fan of sweet potato recipes. Whether you cut them up into sweet potato fries or mash them up in Sweet Potato Quinoa Cakes, you really can’t go wrong. One of our latest sweet potato recipe favourites are these Baked Sweet Potato Fritters!
Not only are these patties super easy to prepare, they’re also loaded with flavour. Not to mention, they’re bite-sized and perfect for small hands.
Additionally, they’re a great option for older kids and adults in the house, too. Whether you’re looking for a quick snack, satisfying side dish, or great appetizer for the big game, these crispy sweet potato fritters always fit the bill!
For more tasty little bites, check out these Healthy Zucchini Fritters and Sweet Potato Salmon Cakes!
Why We Love These Crispy Potato Fritters
- Simple: These shredded sweet potato patties can be prepared in minutes with just a handful of pantry staple ingredients.
- Make ahead: Ideal for busy schedules, especially if you’ve got little ones running around! Make a double batch to store in the freezer for quick bites to eat in a pinch.
- Nutritious: Loaded with nutrients such as vitamin A, C, fibre and potassium, these healthy sweet potato fritters are great for growing babies and toddlers, and a tasty option for adults, too.
Ingredient Notes
- Sweet potato: An excellent source of nutrients, sweet potatoes are a complex starch that provides plenty of vitamins, minerals and fibre. Once shredded, they form the base of these fritters and contribute that kid-friendly sweet taste and soft texture.
- Egg: Used to bind the ingredients together. Substitute it for a chia or flax egg if you need to make this recipe egg-free.
- Oat flour: I use oat flour to incorporate more complex carbs and help hold the fritters together, but you could use regular all-purpose flour if you prefer.
- Cornstarch: Combined with the flour, cornstarch helps hold the rest of the ingredients together and absorb some extra moisture from the sweet potato to make the fritters extra crispy.
- Seasonings: Paprika, onion powder, garlic powder, salt, and black pepper flavour up these bites. Feel free to adjust the amounts used to fit your preferences.
- Olive oil: In addition to contributing healthy fats, oil helps lock in the flavour and moisture in the fritters, allowing them to crisp up without burning as they cook. You can also use vegetable oil or avocado oil if that’s what you have.
How to Make Sweet Potato Fritters – Step by Step Instructions
- Preheat the oven to 430 degrees F. Line a rimmed baking sheet with foil or parchment paper.
- Peel and grate the sweet potatoes using a box grater. Then, squeeze as much liquid as possible out of the grated potatoes for an extra crispy texture.
- Discard the liquid, and add the grated sweet potato to a large bowl. Then, add the egg, oat flour, cornstarch, paprika, onion powder, garlic powder, salt, and pepper to the bowl, and mix well to combine.
- Allow the fritter mixture to sit for 5 minutes to thicken.
- Spray cooking spray over the lined baking sheet.
- Form the fritter batter into 10 tightly packed patties roughly 2 inches in diameter and 1/2 inch thick. Place each fritter on the baking tray.
- Lightly brush the tops and sides of the patties with olive oil.
- Bake for 25-30 minutes or until they’re or until they’re golden brown and crisp around the edges.
Dipping sauce for fritters: These fritters taste great dipped in a sriracha mayo sauce. To prepare, mix together 1/2 cup regular or vegan mayo, 1 tablespoon sriracha hot sauce, 1 minced clove of garlic and 1 teaspoon lemon juice. It takes these delicious fritters to a whole new level!
Keep scrolling to the recipe card below for the full printable recipe!
Tips for the Best Fritters
- To help remove excess water from the shredded sweet potato, you can lightly sprinkle it with some salt and let it sit for about 10 minutes. Squeeze the excess liquid out of the sweet potato, dab with some paper towels and proceed with the next steps.
- Be sure to allow the grated sweet potato mixture to sit for a few minutes after combining the ingredients. It will be easier to pack it together.
- Use your hands to pack the sweet potato mixture together tightly. If it’s too loose, then the fritters may fall apart.
- You can either use homemade or store-bought oat flour. To make your own oat flour, blend quick or rolled oats in a blender until a fine flour-like consistency is achieved.
- If making these fritters for babies under the age of one, you may wish to skip the salt or only add it to the rest of the family’s portions to limit sodium consumption.
Recipe FAQs
For best results, I recommend cooking the fritters up right before serving since they lose some of their crispiness the longer they sit. If you’d like to get a head start, you can prepare the shredded sweet potato cake mixture ahead of time, and form it into patties and then bake when ready to serve.
There are several reasons why your fritters could have turned out soggy. The most common is that too much oil was brushed on top. You want just a light glaze to help them crisp. The second most likely reason for soggy sweet potato fritters is that the batter was too thin. If the patties do not hold their shape on their own after being formed, you’ll probably need to add more flour or cornstarch to the batter.
Yes! To do so, form patties into a fritter shape. Then, instead of brushing them with oil, add a drizzle of oil to a large skillet over medium-high heat. Once the oil is hot, add the sweet potato patties, and fry for a few minutes or until crispy on each side.
This recipe should work great in the air fryer! Preheat it to 350 degrees F. Spray the air fryer basket, and fry the patties for 10-12 minutes or until crisp on one side. Then, flip them over, and air fry for an additional 6-8 minutes or until the desired doneness is reached.
How to Store & Reheat
Storing leftovers: I don’t recommend refrigerating leftover sweet potato fritters as they’re likely to become soggy. However, they can be frozen for up to 4 months! To do so, allow fritters to cool to room temperature, then lay them on a baking sheet, and place them in the freezer for 4 hours or until solid. Then, transfer them to a sealable bag or airtight container to store.
To reheat: When you’re ready to eat, place the frozen fritters on a baking sheet, and warm them in the oven at 400 degrees F for about 10 minutes or until they’re thawed and heated through.
Serving Suggestions
One of the best things about these easy sweet potato fritters is how versatile they can be! Dip them in sour cream, Greek yogurt or sriracha mayo as a snack or appetizer or pair them with your favourite main course for the perfect side dish.
Try them with:
- Mini Crustless Quiches
- 5 Ingredient Meatloaf
- Egg Bites
- Air Fryer Chicken Wings {With Baking Powder}
- Air Fryer Chicken Bites
- Salmon Patties with Crackers
- Frittata Fingers
- Quinoa Meatloaf Muffins
- Almond Coconut Chicken Tenders
Recipe Variations
- Add other veggies: Try a mixture of grated sweet potato and shredded zucchini, carrot or corn kernels.
- To make more spicy: Add a pinch of cayenne to the spice mixture.
- To make vegan: Try using a flax egg instead of the regular egg.
- Different spices: Experiment with other spices like ground cumin or chili powder to switch up the flavour profile.
- For topping: For a pop of colour and flavour, try topping these fritters with fresh cilantro, parsley or sliced green onions.
More Healthy Little Bites
- Sweet Potato Tots
- Broccoli Cheese Tater Tots
- Mini Sweet Potato Muffins
- Broccoli Cheddar Quinoa Bites
- Chicken Avocado Poppers
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Baked Sweet Potato Fritters
Ingredients
For serving:
- Sprinkle of chopped fresh parsley
Instructions
- Preheat the oven to 430 degrees F. Line a baking sheet with foil or parchment paper.
- Peel and grate the sweet potatoes using a box grater. Using your hands, squeeze as much liquid as possible out of the grated sweet potato. This will result in crispier fritters.
- Discard the liquid and add the grated sweet potato to a large mixing bowl. Add the egg, oat flour, cornstarch, paprika, onion powder, garlic powder, salt and pepper and mix well to combine. Allow mixture to sit for 5 minutes.
- Spray a bit of cooking spray over the lined baking sheet.
- Take a small handful of the sweet potato mixture and form it into 10 tightly packed patties, about 2 inches in diameter and 1/2 inch in thickness. Place each of the fritters on the baking sheet.
- Lightly brush the top and sides of each patty with olive oil.
- Bake for 25 to 30 minutes or until golden brown and crisp around the edges.
- If desired, sprinkle with fresh parsley and serve warm by themselves or with your favourite dip.
Notes
- To help remove excess water from the shredded sweet potato, you can lightly sprinkle it with some salt and let it sit for about 10 minutes. Squeeze the excess liquid out of the sweet potato, dab with some paper towels and proceed with the next steps.
- Be sure to allow the grated sweet potato mixture to sit for a few minutes after combining the ingredients. It will be easier to pack it together.
- Use your hands to pack the sweet potato mixture together tightly. If it’s too loose, then the fritters may fall apart.
- You can either use homemade or store-bought oat flour. To make your own oat flour, blend quick or rolled oats in a blender until a fine flour-like consistency is achieved.
- *If making these fritters for babies under the age of one, you may wish to skip the salt or only add it to the rest of the family’s portions to limit sodium consumption.
Nutrition
Recipe Adapted from Mashed
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