These Cheddar Sweet Potato Hash Browns Fritters are a fun twist off the traditional sweet potato latkes. Made with a base of grated sweet potatoes, sharp cheddar cheese and just the perfect blend of spices. These are delicious any time of day or night!
Happy Monday my friends! It was another beautiful weekend here in Minnesota. This warm weather is sticking around and I’m not mad about it one bit.
I am very excited to announce a new Fit Foodie Finds brand partnership with the NC Sweet Potato Commission. As you know, my childhood nickname from my dad was Spud. I was known to order a baked potato, hash browns, and sweet potato fries all in one sitting #sorrynotsorry. Really though, I love potatoes cooked all ways. More recently as I’ve aged into my mid to late twenties, I’ve been all about SWEET POTATOES. I’m sure you can see by FFF’s recipe collection that Team Fit Foodie is just a wee bit obsessed. Scroll down to see a few (ok, a bit more than a few) of our faves.
Health Benefits of Sweet Potatoes
I love sweet potatoes for so many reasons beyond just flavor (cuz that rocks, too!). They’re versatile, good for you, and most importantly– available year round. Did I mention that they are reasonably priced, too? They’re a healthy (complex) carb packed with vitamins A, C, and manganese and I almost always include them in my weekly meal plan! North Carolina is the #1 sweet potato producing state (tempted to move there) and this is where the majority of the US’s sweet potato supply comes from. WOAH. Never been to North Carolina, but now it’s one of my favorite states.
Today’s recipe is 1 word: EPIC.
You only need a few ingredients to make these cute little baked sweet potato hash browns fritters that are packed with delicious cheddar cheese, chives, and onion! They really bring me back to childhood when my dad would make traditional sweet potato latkes for breakfast. So we decided to give them our own Fit Foodie twist — sweet potato latkes, meet our sweet potato hash browns fritters. You’re going to get along great 😀
How To Grate Sweet Potatoes
One important small kitchen gadget you will need to use for this recipe is a CHEESE GRATER
. No, not to grate the cheese, but to grate the sweet potato itself! It’s really simple to do (see the video below), and this method is going to change your life. Just think of all the amazing sweet potato hash browns variations you’re going to make at home now that you know how to grate sweet potato!
You know your sweet potato hash browns fritters are done when they begin to brown on the sides and top. Don’t forget to dress them up with some Greek yogurt and more chives. SO GOOD.
Fit Foodie Finds Sweet Potato Recipes
- Healthy Breakfast Casserole with Sweet Potato Hash Browns
- 50 Recipes with Sweet Potatoes
- Sweet Potato Hash Egg Cups
- How to Roast Sweet Potatoes
- Sweet Potato Tater Tots
- Sweet Potato Hash Protein Bowl
- Shoe String Potatoes with Sea Salt
- Maple Grilled Sweet Potato Wedges
- Healthy Sweet Potato Pancakes
- Sweet Potato Crust Quiche
- Stuffed Sweet Potatoes 3 Ways
- Sweet Potato Green Curry Quinoa Casserole
- How To Make Sweet Potato Puree
- Quinoa Sweet Potato Burgers
- How To Make Sweet Potato Hash Browns
Cheddar Sweet Potato Hash Browns Fritters
Ingredients
- 3 cups shredded sweet potatoes ~1 large
- 1 cup shredded cheddar cheese
- 1 egg large
- 1/3 cup all-purpose flour white whole wheat works too
- 1 tablespoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1 cup thinly sliced purple onion
- 1/4 cup chopped chives
- salt and pepper to taste
- olive oil for drizzling
Instructions
- First, preheat oven to 400ºF and line a baking sheet with parchment paper.
- Peel a large sweet potato and then use a cheese grater to grate sweet potato in order to form a hash. If you have multiple grate sizes on your grater, you'll want to use the largest one.
- Place 3 cups of grated sweet potatoes plus all other ingredients into a large bowl and mix. Don't be afraid to get messy and use your hands.
- Once everything is mixed. Use a 1/4 cup scoop to scoop mixture into palms. Press together, squeezing out as much air as possible to create a patty. Place patties on lined baking sheet and drizzle with olive oil. Season with salt and pepper, to taste.
- Bake at 400ºF for around 30 minutes or until the tops of the fritters have firmed up and begin to turn golden brown.
Tips & Notes
- Let full cool and store in the refrigerator in an air-tight container for up to 3-5 days.
Nutrition facts
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PS: we first came up with this recipe about 4 weeks ago and Lin and I have both made these twice ourselves because they are THAT GOOD.
The post is sponsored by the NC Sweet Potato Commission. I was compensated and all opinions are my own. Thank you for making this blog possible and supporting my love for sweet potatoes.
These were very good. I did flip them halfway through cooking, so both sides browned and got crispy. I brushed the parchment paper with olive oil first, then brushed the tops of the cakes before baking. You really do want to squish the vegetables together very well, and drain excess liquid from the mixture before forming the cakes. They are very much like pakoras, as you use the moisture of the vegetables to make the batter.
Delish! Excited too try more recipes.
Yum! These look so good!
Awesome recipe i guess it will be very taste
I know this is an old post but hoping you can help! Have you ever made these and frozen them? How did they turn out? How did you reheat them? Thanks!
I bet it would work.
Hi,
Great recipe. Can’t wait to try it!
Do you think they would last a few days in the fridge (sealed).
Thank you 🙂
Trying tonight but with carrots instead of onions because my boyfriend is a brat!
Hope he loves them!
<3 Absolutely delicious! Thanks for sharing the recipe!
The bottoms stick to the pan and they turn out horrible. I ended up scraping off the tops because the flavor was good. This needs to be tweaked somehow. Maybe flip them half way? They definitely don’t turn out like that video. I followed it exactly.
Hi, I agree with you that these stick to the pan, even though I used parchment paper to line the tray. As they cooled, they were easier to get off, but I would strongly suggest spaying the parchment paper with oil, which I will do next time. (I suspect it’s the sugars in the sweet potatoes that make them stick.) As another commenter mentioned, I grated the onion and I think this worked wonderfully as they really are delicious little fritters.
Great recommendation! So sorry you had sticking issues!
Mine didn’t stick too badly. Flipping is a good idea, but also more grease. I sprayed the foil, but did not butter the fritters ugh I after. Oops!
Thank you, Lee! I have made these before and they are delicious! This time, however, I am cooking for someone who is gluten-free. I don’t have much GF experience, do you think GF flour would be alright?
Hey Meg! Yes, it will totally work!
I’m so obsessed with sweet potatoes. These look AMAZING! trying these out – but they won’t make it on my meal plan for a few weeks.
You are going to LOVE these!!!!!
Do you think I could use a vegan egg replacer in place of egg? I have an egg intolerance.
Hey Vanessa! That is a great question. I have not tried these with a flax egg, so I am not sure!
The ultimate dish! Thanks for the recipe, it looks fabulous!
Do you think the potato mixture can be made earlier in the day? How many carbs are in this recipe ?
Yes it for sure can be made earlier!
WAY too many onions. You only need about 1/3 cup. Also, I’d recommend grating the onion rather than chopping. It disburses the flavor a little better so that you don’t get a bite of just onion.
Any ideas on what the calorie count is on one of these delicious bad boys?
These look delicious!
sweet potatoes are BAE. I enjoy them in all forms! These fritters looks incredible! They would be such a great healthier appetizer for the holidays!
These look delicious minus the big hunks of onion. EEK! I am going to make them with very finely diced onion. I am a sweet tater fan too! Thanks for this unique one!
Sweet ‘tater fritters?! GIMME THEM ALL.