Shredded (not mashed) sweet potatoes give these Sweet Potato Fritters crisp, lacy edges, while feta and green onion keep them savory rather than sweet. A quick lemon herb yogurt sauce brightens the plate and makes them feel special enough for guests but simple enough for a weeknight. Fry, bake, or air fry—choose the method that fits your evening.
I’ve made many fritters over the years, but sweet potato fritters are the ones my kids ask for by name. Their color pulls everyone to the table and the crispy edges make them disappear from the plate. They’re in the same family as other squash- and vegetable-based fritters for weeknight dinners and casual entertaining.
This recipe began on an ordinary Tuesday with two sweet potatoes, a block of feta, and little inclination to plan an elaborate meal. A quick pan-fry and a lemon herb yogurt sauce later, they became one of our household favorites. The sauce is simple but essential—it balances and brightens the fritters. These work equally well pan-fried for the crispiest edges, baked or air-fried for an easier, lower-maintenance version.
Why You’ll Love These Sweet Potato Fritters
• They crisp up properly. The squeezing step removes excess moisture so the fritters fry instead of steam.
• Feta and green onion keep them savory. Sweet potatoes are naturally sweet; salty, tangy feta and fresh green onion balance that flavor so the fritters read as a savory dish.
• They freeze well. Make a double batch and freeze extras to reheat later for quick lunches or sides.
Ingredients You’ll Need
For exact ingredient amounts and a printable recipe, see the recipe card below. The list here highlights the key components and why they matter.
- Sweet potatoes: Use firm, unblemished tubers. Peel and shred on the large holes of a box grater so the strands hold texture and crisp up.
- Eggs: Provide structure and help the fritters hold together while cooking.
- All-purpose flour: Absorbs moisture and helps form crisp edges. Use a 1:1 gluten-free flour blend as a swap if needed.
- Feta cheese: Adds salt and tang that balances the sweet potato. Crumbled goat cheese works as an alternative.
- Green onions: Bring freshness; chives will also work.
- Spices: Garlic powder, smoked paprika, and onion powder build savory depth. Smoked paprika adds a subtle smoky note that keeps the fritters from tasting like a breakfast hash.
- Oil for frying: Choose a neutral, high-smoke-point oil such as avocado or canola for pan frying.
- Lemon herb yogurt sauce: Whole-milk Greek yogurt, lemon juice and zest, garlic, chives, and parsley make a cool, bright sauce that cuts through the richness of fried fritters. Sour cream can substitute if you prefer.
Recipe Modifications
- Dairy-free: Omit the feta and use a dairy-free yogurt or a lemon-tahini drizzle for serving.
- Cheese swaps: Crumbled goat cheese or diced halloumi are tasty alternatives to feta.
- Add heat: Stir in crushed red pepper or a diced jalapeño for a spicy kick.
- Gluten-free: Substitute a 1:1 gluten-free flour blend for all-purpose flour.
- Increase veggies: Fold in a handful of finely chopped spinach or kale with the green onions.
- Herb changes: Fresh dill or cilantro can replace chives and parsley for different flavor profiles.
- Make mini fritters: Use a tablespoon measure for bite-sized appetizers and reduce cooking time slightly.
How to Make Sweet Potato Fritters
Step 1: Make the sauce. Stir the yogurt with lemon juice and zest, minced garlic, chopped chives and parsley, and a pinch of salt and pepper. Chill while you prepare the fritters; the flavors meld after 20–30 minutes.
Step 2: Salt and rest the sweet potatoes. Shred on the large holes of a box grater, sprinkle with salt, and let sit 10–15 minutes. Salt draws out moisture and begins the drying process.
Step 3: Squeeze out the moisture. Wrap the shredded sweet potatoes in a clean kitchen towel or cheesecloth and wring firmly until they feel noticeably dry. Removing this liquid is essential for crispy fritters.
Step 4: Mix the batter. Combine the squeezed sweet potatoes with eggs, flour, crumbled feta, sliced green onions, and spices. Press a small amount in your hand to check: it should hold together. If the mixture feels wet, add another tablespoon or two of flour.
Step 5: Shape and fry. Heat oil in a large skillet over medium heat. Scoop a heaping 1/4 cup per fritter and flatten to roughly 1/2 inch thick. Leave a few loose strands around the edges; they crisp up nicely and add texture.
Step 6: Cook until golden. Fry 3–4 minutes per side, until deep golden brown and crisp at the edges. Transfer cooked fritters to a wire rack so they stay crisp. Serve warm with the lemon herb yogurt sauce.
The One Step That Makes or Breaks Crispy Fritters
Sweet potatoes contain a lot of moisture. If you skip salting and squeezing, the batter will steam in the pan and fall apart when flipped. After shredding and salting, rest the shreds 10–15 minutes, then wring them out as hard as you can. The drier the strands—almost powdery rather than damp—the better the crisp.
If you enjoy sweet potato recipes you might also try other preparations such as sweet potato chili or a sweet potato lentil curry for hearty, seasonal meals.
Three Ways to Cook Them: Pan, Oven, or Air Fryer
- Pan-fried (best texture): 3–4 minutes per side in hot oil until deeply golden and crisp at the edges. This produces the lacy, crunchy exterior.
- Air fryer (easy weeknight): Lightly brush both sides with oil and cook at 380°F for 10–12 minutes, flipping once. Minimal cleanup and still crisp.
- Oven (large batches): Arrange on a parchment-lined sheet, brush with oil, and bake at 425°F for 22–25 minutes, flipping halfway. Ideal for doubling the recipe.
What to Serve with Sweet Potato Fritters
These fritters are versatile: a side dish, a light lunch, or a satisfying breakfast. A few serving ideas:
- Alongside a protein-based dinner for a complete meal.
- Topped with a fried egg for brunch or breakfast.
- Paired with a bright lentil or grain salad for a lighter lunch.
Make-Ahead, Storage, and Freezer Instructions
- Make ahead: Shred and squeeze the sweet potatoes and mix dry spices a few hours in advance. Combine with eggs, flour, and cheese right before cooking for optimal texture.
- Store: Refrigerate leftovers in an airtight container up to 3 days. Reheat in a skillet, air fryer, or a 375°F oven to restore crispness rather than using a microwave.
- Freeze: Cool completely, freeze in a single layer on a baking sheet until firm, then transfer to a freezer bag. Keep up to 3 months. Reheat from frozen in the oven or air fryer for best texture.
- The lemon herb yogurt sauce keeps separately in the refrigerator for up to 3 days.
Recipe FAQ
Too much moisture is the usual culprit. Be sure to salt, rest, and wring the shredded sweet potatoes thoroughly; if they remain damp the fritters will steam and not hold together.
Yes. Use a 1:1 gluten-free flour blend in place of all-purpose flour with no further changes.
A flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, rested 5 minutes) can work, though the fritter texture will be slightly softer.
Use a neutral oil with a high smoke point, such as avocado or refined canola oil, to maintain medium-high frying temperatures and avoid off flavors.
More Sweet Potato Recipes
Vegetarian
Sweet Potato Bowl
Turkey
Cheesy Ground Turkey Sweet Potato Skillet
Vegetarian
Southwestern Roasted Sweet Potato Rounds
Vegetarian
Sweet Potato Cottage Cheese Bowls (with ground beef)
Sweet Potato Fritters
Ingredients
For the sweet potato fritters
- 1 1/2 pounds (about 2 large) sweet potatoes
- 1 teaspoon kosher salt
- 2 large eggs
- 1/2 cup all-purpose flour
- 4 ounces feta cheese, crumbled
- 2 green onions, thinly sliced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon onion powder
- 1/4 teaspoon freshly ground black pepper
- 3–4 tablespoons oil for frying (plus more if needed)
For the Lemon Herb Yogurt Sauce
- 1 cup whole-milk Greek yogurt
- 1 1/2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 small garlic clove, minced
- 1 tablespoon fresh chives, finely chopped
- 1 tablespoon fresh parsley, finely chopped
- 1/4 teaspoon kosher salt
- Freshly ground black pepper, to taste
Instructions
For the herb yogurt sauce:
- In a small bowl, stir together all sauce ingredients until smooth. Refrigerate until ready to serve; flavors improve after 20–30 minutes.
For the sweet potato fritters:
- Shred sweet potatoes using the large holes of a box grater into a large bowl. Sprinkle with kosher salt, toss, and let stand 10–15 minutes.
- Transfer shredded sweet potatoes to a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible.
- Return the squeezed sweet potatoes to the bowl. Add eggs, flour, feta, green onions, garlic powder, smoked paprika, onion powder, and black pepper. Gently mix until combined.
- If the mixture feels too wet, stir in 1–2 additional tablespoons of flour. It should hold together when pressed.
- Heat oil in a large skillet over medium heat. Using a slightly heaping 1/4-cup measure per fritter, scoop the mixture into the skillet and flatten each to about 1/2 inch thick. Leave a few loose strands around the edges for extra crispiness.
- Cook 3–4 minutes per side, until golden brown and crisp. Transfer fritters to a wire rack and repeat with remaining batter, adding oil as needed between batches.
- Serve the fritters warm with the lemon herb yogurt sauce.
Notes
- Squeeze the shredded sweet potatoes until they feel nearly dry to the touch. This is the difference between crispy and soggy fritters.
- If the batter feels too wet after mixing, add 1–2 more tablespoons of flour before shaping.
- Leave a few loose strands around the edges of each fritter for extra crispiness.
- Air Fryer: 380°F for 10–12 minutes, flipping halfway.
- Oven: 425°F for 22–25 minutes, flipping halfway.
- Store leftovers in the fridge up to 3 days. Reheat in a skillet, air fryer, or 375°F oven to maintain crispness.
- Freeze in a single layer until firm, then transfer to a freezer bag for up to 3 months.
- Keep the sauce separately in the fridge for up to 3 days.
Nutrition
Calories: 176 kcal
Carbohydrates: 20 g
Protein: 7 g
Fat: 8 g
Nutrition information is an approximation.