Food + Drink |

A Sweet (Potato) Series: Sweet Potato Fritters

A Sweet (Potato) Series: Sweet Potato Fritters

When you make the commitment to eating healthier with more vegetables, sometimes you just crave a texture of something a bit more, well, filling. Luckily, sweet potatoes are a very versatile ingredient in recipes and have a thicker consistency that helps satiate this need. And when turned into a fritter, you get the best of both worlds—a little crunch, some healthy vitamins, and a nice pairing with other delicious, good-for-you foods.

Make this recipe as a main course, a side dish, or even an appetizer paired with your favorite sauce and relish in knowing that you are getting the nutrients you need, while also enjoying the taste!



1 large or 2 medium sweet potatoes
2 cups cooked Quinoa (we used rainbow quinoa!)
2 cups dinosaur kale finely chopped
2 eggs (If you’re vegan: Substitute 2 tablespoons ground flaxseed + 3 tablespoons of water)
½ cup panko or any kind of plain breadcrumbs. (If gluten allergies, ground old fashion oats or almond meal works!).
3 tsp cornstarch.
1 tsp grated ginger
1 pinch paprika or smoked paprika
1 tsp freshly ground black pepper
1 tsp n kosher salt

4-6 tbsp grapeseed oil, peanut oil, or coconut oil to pan fry them.

Dipping Sauce

¼ cup Greek yogurt
1 tsp freshly grated ginger
Pinch of kosher salt
Pinch of black pepper

To make sauce, mix ingredients together. 


Directions for Fritter

Boil and puree the sweet potatoes.

Make 1 cup dried quinoa (which will be about 2 cups cooked!).

Cut the kale into thin slices.

Mix all fritter ingredients together in bowl.

In a medium size pan heat up about 4-6 tablespoons of your oil. Scoop ice-cream scooper sized scoops into pan and flatten the top.

Cook for about 3-4 minutes on each side or until golden brown.

Serve with side of dipping sauce!

We’ve been sharing sweet potato recipes all month for National Nutrition Month. Be sure to check out our sweet potato lasagna and sweet potato toast recipes!

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