Crispy Sweet Potato Fritters (Hash Brown Patties)
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If you’re looking to shake up your morning routine, give my grated Sweet Potato Hash Browns recipe a try. These easy fritter-style sweet potato patties are made with just 6 simple ingredients and 20 minutes of active work. The perfect way to add some color and nutrients to your breakfast plate!
As much as I love crispy potato fritters with fried eggs, these sweet potato hash brown patties are a fun alternative. They get the same craveworthy crisp edges with similarly tender, fluffy interiors as latkes, but with a vibrantly colored, sweetly flavored twist!
Why You’ll Love Sweet Potato Fritters
- While there’s no need to mess with the perfection of classic hash browns, these crispy sweet potato patties have gotten over 101,000 views and more than 1,200 likes on YouTube. So, don’t consider them rivals—sweet potato fritters are just one variation on a delicious theme!
- Despite their obviously sweet flavor, sweet potatoes offer a lower glycemic index than classic potatoes. They’re also loaded with vitamin A, fiber, and a decent amount of potassium, making sweet potato hash browns a wonderfully nutritious addition to your diet!
- These delectable patties are also super versatile. They’re fantastic as a breakfast addition, but can just as easily serve as lunch or dinner with the right additions. Top them with a scoop of chili con carne, serve them alongside pistachio crusted salmon, or layer them into a bun with chicken patties for a lighter take on classic burgers. And that’s just a few ideas to get you started!
Ingredients & Substitutions
- Sweet Potatoes – I started with common orange-fleshed sweet potatoes, but you have other options. Read on below for more information!
- Onion – I recommend starting with either yellow or red onion, which cook up sweeter and softer than white onion. You can also use shallots if you prefer.
- Large Eggs – These act as protein-packed binders to hold the sweet potato patties together. If you’re using a different size or liquid eggs, aim for a scant ¼ cup per egg.
- Flour or Breadcrumbs – Just a little extra starch helps the eggs do their work. If you’re using pre-seasoned breadcrumbs, cut back a bit on the extra salt.
- Kosher Salt & Black Pepper – Use freshly cracked pepper for the most vibrant flavor.
This is just a short review of the ingredients; for the complete recipe, including quantities, scroll down to the recipe card 👇
How to Make Sweet Potato Hash Browns
Watch the full video to learn how to make the BEST Sweet Potato Fritters recipe. This step-by-step tutorial simplifies the process, offering tips and tricks to guarantee perfect results every time.
Prefer the written recipe? Scroll down to the recipe box 👇
Optional Variations & Dietary Adaptations
- Vegan: Omit the eggs and use a flax or chia “egg” instead. Mix 1 tablespoon of ground flax or chia seeds with 3 tablespoons of water and let sit for 5 minutes until thickened.
- Gluten-Free: Swap the all-purpose flour for a gluten-free flour blend or gluten-free breadcrumbs.
- Spicy: Add a pinch of cayenne pepper or finely minced jalapeño or serrano chile to the sweet potato mixture for a kick. You could also top the cooked patties with a drizzle of sriracha or your favorite hot sauce.
- Herb-Infused: Finely chop fresh herbs like rosemary, thyme, or sage and fold them into the sweet potato mixture for an aromatic, savory element.
- Cheesy: Grate in some sharp cheddar, parmesan, or salty crumbled feta cheese for a melty, indulgent twist.
Squeeze out Excess Moisture
One of the most important steps in this recipe is removing as much moisture as possible from the grated sweet potatoes and onion. Excess liquid prevents the fritters from crisping properly and can make them soft or soggy.
After grating, transfer the mixture to a clean kitchen towel or a cheesecloth, gather it into a pouch, and squeeze firmly until very little liquid remains. It takes an extra minute or two, but the difference in texture is huge.
If you want crispy, golden-brown sweet potato fritters, don’t skip this step.
Want a Lighter Version? Bake Them Instead
If you prefer a lighter alternative, these sweet potato fritters can be baked instead of fried.
Arrange the fritters on a parchment-lined baking sheet, lightly brush or spray them with oil, and bake at 425°F (220°C) for 20–25 minutes, flipping halfway through.
The fritters won’t be quite as crispy as the pan-fried version, but they’ll still develop a nicely golden exterior with a tender center while using significantly less oil.
Crispy Air Fryer Sweet Potato Fritters
The air fryer is a great middle ground between baking and frying.
Arrange the fritters in a single layer in the air fryer basket and lightly spray them with oil. Air fry at 400°F (200°C) for 10–12 minutes, flipping halfway through cooking.
The result is crispier than oven-baked fritters and lighter than traditional frying. Just be sure not to overcrowd the basket, or the fritters may steam instead of crisp.
Get the Texture Right
The exact texture of the mixture can vary depending on the size and moisture content of your sweet potatoes.
After mixing, the mixture should feel moist and hold together easily when pressed, but it shouldn’t be wet or runny. If it feels too wet, squeeze out a little more liquid. If needed, add an extra tablespoon of flour or breadcrumbs.
Avoid adding too much flour, as it can make the fritters dense and heavy. A slightly moist mixture will give you the best texture.
More Expert Tips & Tricks
- Grate Finely. The key to getting the right texture is to grate the sweet potatoes very finely, almost to a rice-like consistency. This will allow the shreds to bind together better when forming the patties. Avoid large, chunky pieces.
- Use Starch Binders. Adding a small amount of flour, breadcrumbs, or even a bit of cornstarch helps the sweet potato shreds stick together. This creates a more cohesive, sturdy patty that won’t fall apart.
- Preheat the Skillet. Make sure your skillet or griddle is nice and hot before adding the sweet potato patties. This will help them sizzle and crisp up immediately upon hitting the pan.
- Use a Light Touch. When forming the patties, be gentle and avoid packing the mixture too tightly. This can make the hash browns dense and tough. Use a light touch to loosely shape them.
- Resist the Urge to Flip. Let the sweet potato hash browns cook undisturbed for 3-4 minutes per side. Resist the temptation to flip them too frequently, as this can prevent them from getting browned and crispy, and can also cause them to fall apart.
How to Serve Sweet Potato Patties
These crispy, flavorful sweet potato hash browns make a fantastic breakfast or brunch item. Serve them alongside eggs cooked any style, perhaps with a dollop of sour cream dip, salsa, mango black bean salad, or even hollandaise sauce for added oomph.
For a more lunch or dinner-oriented meal, sweet potato patties work wonderfully as a base for burgers, bao, or sandwiches. Use them in place of traditional potato buns or English muffins. The texture and natural sweetness complement all sorts of fillings like homemade chicken nuggets or crispy fried chicken, Chinese pulled beef, or even cured salmon with some tzatziki.
Beyond breakfast and burgers, these versatile sweet potato fritters also make a fantastic side dish that are ideal for soaking up any sauciness on your plate. Serve them alongside oven braised beef cubes or beef stew, seafood like garlic butter shrimp or lemon butter salmon, or hearty vegetable mains like lentil curry or buddha bowls.
How to Store & Reheat Sweet Potato Fritters
- Refrigeration: Cooked sweet potato patties can be stored in the refrigerator for 3-4 days. Allow them to cool completely, then place them in an airtight container or resealable plastic bag.
- Freezing: For longer-term storage, sweet potato hash browns can be frozen for up to 3 months. Again, allow the patties to cool completely first then arrange them in a single layer on a baking sheet and freeze until solid. Once frozen, you can transfer them to an airtight container or freezer bag.
- Reheating: No matter if you’re reheating refrigerated or frozen hash brown patties, the key is to get the surface crispy again. The best methods are:
- Skillet: Heat a lightly oiled skillet over medium heat and cook the patties for 2-3 minutes per side until hot and crispy.
- Oven: Arrange the patties on a baking sheet and bake at 400°F for 5-8 minutes, flipping halfway through.
- Air Fryer: Place the patties in a single layer in the air fryer basket and cook at 400°F for 3-5 minutes, flipping once during cooking.
- To reheat from frozen, there’s no need to thaw. Simply place the frozen patties directly in a skillet over medium heat and cook for 4-5 minutes per side until heated through and crispy. You can also bake them straight from frozen at 400°F for 8-10 minutes, flipping halfway.
More Fritter & Patty Recipes
Sweet Potato Fritters (Hash Browns)
Ingredients
- 2 medium-large (800 g) Sweet potatoes peeled
- 1 Onion medium, peeled
- 2 Eggs
- 2 tablespoons (15 g) All purpose flour
- 1 teaspoon Salt or to taste
- ¼ teaspoon Black pepper or to taste
- Vegetable oil for frying (see notes)
Instructions
- Grate the vegetables: Grate the sweet potatoes and onion using the small holes of a box grater.
- Remove excess moisture: Transfer the grated mixture to a clean kitchen towel or cheesecloth. Gather into a pouch and squeeze out as much liquid as possible.
- Make the batter: Place the drained mixture into a large bowl. Add the eggs, flour, salt, and pepper. Mix until well combined.
- Heat the oil: Pour about ¼ inch (6mm) of oil into a large skillet and heat over medium-high heat.
- Shape the fritters: Scoop 2–3 tablespoons of the mixture into the hot oil for each fritter and flatten slightly with the back of a spoon.
- Fry until golden: Cook for 3–4 minutes per side, or until deeply golden brown and cooked through.
- Drain and season: Transfer the fritters to a paper towel-lined plate and immediately sprinkle with a little extra salt.
- Serve: Serve warm with sour cream, Greek yogurt, applesauce, or your favorite dipping sauce.
Video
Notes
- Squeeze well: Removing excess moisture is the key to crispy fritters. The drier the mixture, the better the texture. Don’t skip this step.
- Don’t overcrowd the pan: Fry in batches to maintain the oil temperature and ensure even browning.
- Use a neutral oil: Vegetable, canola, or sunflower oil work best for frying.
- Make them gluten-free: Substitute the flour with a gluten-free all-purpose flour blend.
- Breadcrumb variation: You can replace the flour with ¼ cup (25–30g) fine breadcrumbs for slightly crispier fritters with a firmer texture.
- Serving suggestions: Serve with sour cream dip, Greek yogurt, Greek Tzatziki, labneh, applesauce, or a simple garlic yogurt sauce.
- Reheating: Reheat in a 375°F (190°C) oven or air fryer for 5–8 minutes until crisp. Avoid the microwave, which softens the fritters.
Nutrition
FAQs
Absolutely! Just follow along with the recipe card to make the best sweet potato hash brown patties around!
Yes! Baking results in a slightly less crisp exterior compared to pan-frying, but it’s a healthier cooking method that uses less oil. Just be sure to squeeze out as much moisture from the shredded sweet potatoes as possible before forming the fritters to help them crisp up in the oven. To bake sweet potato fritters, simply form the sweet potato mixture into patties and arrange them on a parchment-lined baking sheet. Bake at 400°F for 12-15 minutes, flipping halfway through, until the fritters are golden brown and crispy on the outside.
There are a few reasons why sweet potatoes may not get as crispy as regular potatoes. First, sweet potatoes naturally contain more moisture compared to starchy white potatoes. White potatoes also have a higher starch content, which helps them form a nice crust when cooked. Sweet potatoes have less starch, so they don’t develop the same crunchy exterior—adding flour or breadcrumbs helps. Finally, the natural sugars in sweet potatoes can cause them to brown and caramelize quickly, before the interior has a chance to fully crisp up. To help sweet potato fritters get crispier, it’s important to squeeze out as much moisture as possible, use a starch binder, and cook them at high heat. Techniques like grating or shredding the sweet potatoes can also expose more surface area to get crispy.
I would suggest you number your recipe rather than put in the squares. Squares take up another space and a number does not. To save recipes, it takes more time to remove the squares to make the recipe fit on one page to print and save
I wish I could afford to hire you to be my personal chef..
Can’t wait to try this recipe…..
Thank you so much for letting us know we can veganize your delightful gift!
Now I know what I’ll be taking to treat a friend. Your dip looks yummy, too!
I made these fritters and added a teaspoon each of garlic powder and onion powder, along with a pinch of cayenne pepper for some heat. For dipping, I just used good old sour cream. Absolutely delicious recipe!