What to do with a whole bunch of sweet potatoes? Peel ’em, chop ’em up, and smoosh them into patties for some super flavorful sweet potato fritters with sriracha lime sauce.
I added a whole bunch of other goodness, too: black beans, sweet corn, green onions, and parsley. It’s a little Southwest-inspired, a little spicy, and a whole lot of healthy and easy-to-make.
These sweet potato fritters freeze really well, so you can easily make a ton and save them for another night. Just heat them up under the broiler for a few minutes or even nuke them to reheat. Serve them as a side, an appetizer, or your entrée.
Pan-frying is always a good way to get a nice crust without too much oil. The trick is to let the cakes sit for about two minutes before flipping so that they don’t crumble on you. They’re much easier to flip if you don’t flip early.
Also make sure to use a high-heat oil like avocado, canola, or peanut so that you don’t end up setting your smoke alarm off. Mine is so touchy that it sometimes doesn’t even matter. If my oven gets over 375, my alarms go nuts. It makes holiday gatherings a hoot. 😉
The sriracha lime sauce whips up so fast. And flexibly. Add in tons of garlic, chop up some parsley, go crazy with the paprika, or dump a whole bunch of sriracha or Cholula in there. It’s totally easy to customize. I went light on the spice, but you can totally go hot if you want. A little kick never hurts… much.
This avocado cream sauce would also rock these sweet potato fritters if you’re looking for something with a little less kick and a little more creaminess.
Feel free to whip up the Southwest egg rolls while you’re at it and make it a tapas night. Small plates o’ yumminess fo’ life!
- 1 pound of peeled sweet potatoes, coarsely grated or shredded in a food processor
- 1 (15 oz) can corn kernels, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 6 green onions, finely diced
- 3 garlic cloves, minced
- 1 tsp salt
- 1/4 tsp black pepper
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp fresh parsley
- 2 large eggs
- 1 cup whole wheat flour (or finely ground whole oats)
- 1 tsp lime juice
- 1/2 cup of high heat oil (like avocado, peanut, or canola), for frying
- 1/2 cup greek yogurt
- 1 tsp lime juice
- 1 tsp paprika
- 1 tsp black pepper
- 1/2 tsp sriracha sauce
- 1 clove garlic, minced
- Pinch salt
- Microwave the sweet potatoes for about 3 minutes on high until slightly tender and easy to grate. Use a grater or pulse in a food processor until roughly chopped.
- Salt the grated sweet potatoes with about 1 tsp of salt. Place in a colander and let sit to drain for about 10 minutes. Pat with a paper towel to remove any remaining excess moisture.
- Meanwhile, whisk together all ingredients for the dipping sauce and set aside.
- Whisk eggs in a large bowl. Add grated sweet potato, beans, corn kernels, flour, and green onions. Mix to combine well.
- Add in spices, lime juice, and garlic and mix well again.
- Heat oil in a large skillet over medium heat until the oil is hot.
- Using wet hands, roll and drop large tablespoons of batter into the skillet and flatten slightly with the back of a spoon.
- Cook until browned, about 3 minutes on each side. This will vary depending on the size of your fritters.
- Transfer to a paper towel-lined plate. Sprinkle with salt. Repeat until your batter is used.
- Serve warm, with sriracha lime dipping sauce.
If you make this recipe, share a photo and hashtag it #BIJOUXANDBITS. I’d love to see what you’re cooking!