Sweet Potato Fritters with Creamy Herbed Yogurt Dip

Image of Marrekus and Krysten Wilkes
Rated 5.0 based on 5 customer reviews
Sweet Potato Fritters with Creamy Herbed Yogurt Dip
Sweet Potato Fritters with Creamy Herbed Yogurt Dip
Recipe Image for Print

Ingredients

  • Creamy Herbed Yogurt Dip:
  • 1/2 cup plain Greek-style yogurt
  • 1/2 cup sour cream
  • 1 tablespoon minced green onion, white and light green parts only
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh basil
  • 1/2 teaspoon sherry vinegar
  • 1/2 teaspoon lemon juice
  • salt and ground black pepper to taste
  • Sweet Potato Fritters:
  • 1 large sweet potato, spiralized using the 3mm blade and cut into 1-inch pieces
  • 2 large eggs, beaten
  • 1 cup all-purpose flour
  • 1/2 onion, spiralized using the 3mm blade
  • 2 tablespoons minced green onion, dark green parts only
  • 1 tablespoon chopped fresh chives
  • 1 teaspoon chili powder
  • salt and ground black pepper to taste
  • 2 tablespoons vegetable oil

Appliances

For best results, we recommend using:

Directions

  1. Beat yogurt, sour cream, green onion, parsley, dill, chives, basil, vinegar, and lemon juice together in a small bowl; season with salt and pepper.
  2. Toss sweet potato pieces, beaten eggs, flour, onion, chives, and chili powder together in a large bowl; season with salt and pepper.
  3. Heat vegetable oil in a large cast-iron skillet over medium heat. Shape sweet potato mixture into ¼ cup patties using your hands; fry patties in batches in hot oil until golden brown and crispy, 3 to 4 minutes per side. Transfer patties to a paper towel or cooling rack to drain; serve warm with the dip.
Mealthy tip:

Sweet potatoes are loaded with antioxidants, fiber, minerals, and vitamins. Use your heaviest skillet to makes these, but for best results, you’ll want a cast-iron skillet. Almond flour is a great gluten-free substitute for the all-purpose flour here.

Reviews

5.0out of 5 Stars

(5 Reviews)

How would you rate this recipe?

What others are saying

Image of Sarah Gray

Sarah Gray says:

I broke out my cast iron skillet to fry these up and they were perfect. Instead of fresh chives I used diced green onions, the most appropriate substation.

Image of Michelle Carter

Michelle Carter says:

These were so good! We are gluten free so I subbed 1/2c gluten free flour (we use Pamela’s) and 1/2c almond flour. It worked perfectly! I think using all almond flour would work great as well. So crispy and yummy. I fried in avocado oil and used dried herbs in the dip. 1 recipe made about 13 2-3” patties.

Image of Jessica Scott

Jessica Scott says:

Really delicious sweet potato fritters! Instead of leaving the spirals longer, I cut them into 1-2" pieces. I really enjoyed this dish as well as the creamy yogurt dip.

Image of Katie Hason

Katie Hason says:

These fritters were great! I am slightly biased because I LOVE sweet potatoes, but these really were fantastic. I also really enjoyed the yogurt-herb dip - the two go great together.

Image of Greg Jones

Greg Jones says:

I made these fritters to give to my kids, and now it's their favorite snack. My wife makes them in batches to give to them after school. Much better than filling up on junk food, and without having to beg and plead with them to eat healthy! They love it and so do we.