These cheddar sweet potato hash browns are a fun twist on traditional sweet potato latkes. Formed into fritters and baked to golden brown perfection, these hash browns are a welcome addition to any meal of the day.
Say hello to sweet potato latkes with a Fit Foodie twist! These cheddar sweet potato hash browns have the same great flavors we love about latkes but instead of frying them on the stove, we form the sweet potato mixture into patties and bake until golden brown in the oven.
When testing this recipe, we had the best success when we 1) used a cheese grater to shred the sweet potatoes and 2) squeezed as much moisture out of the patties when shaping them. Each cheddar sweet potato hash brown is delightfully spiced, totally crispy, and wonderfully cheesy. You’re going to love them!
Featured Comment
“Absolutely delicious! Thanks for sharing the recipe!” – Ashley
What is in cheddar sweet potato hash browns?
You only need a few ingredients to make these cute little baked sweet potato hash browns. Here’s an overview:
Shredded cheddar cheese + grated sweet potatoes form the base of these hash browns.
An egg + all-purpose flour bind the ingredients together.
Garlic powder + cayenne pepper add a little something extra.
Sliced red onion + chopped chives add freshness and flavor.
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Sweet Potato Hash Browns Substitutions
These sweet potato hash browns are totally customizable! Add your favorite spices/herbs or make any of the following swaps:
- For a non-sweet potato version, use 3 cups of shredded russet potatoes.
- Instead of cheddar cheese, use your favorite kind of shredded cheese.
- Use gluten free flour instead of all-purpose flour to keep these hash browns GF.
- Replace the egg with 1 flax egg.
- Use 1 teaspoon of your favorite savory seasoning or spice (like everything bagel seasoning or Italian seasoning) in place of the garlic powder and cayenne pepper.
FAQ
What’s the best way to grate sweet potatoes?
A cheese grater! It’s so easy to do (see the video below in the post) and is much simpler than getting out the food processor for only this step.
How do you know when the hash browns are done?
These cheddar sweet potato hash browns are done when they begin to brown on the sides and top.
Storage
If you have any leftover cheddar sweet potato hash browns, the best way to store them is in the refrigerator. Let them cool completely, then transfer to an airtight container and refrigerate for up to 5 days.
When ready to serve, warm in the microwave or in the oven. For the crispiest leftover hash browns, the oven is best – place on a parchment paper lined baking sheet and bake for 10-15 minutes at 350ºF (or until warmed through).
Serving Suggestions
Cheesy sweet potato hash browns are delicious for breakfast or dinner (or breakfast for dinner). Top with a dollop of Greek yogurt or sour cream and freshly chopped chives.
In the morning, we love them with breakfast tacos, frittata, or any of our egg recipes. For dinner, pair these hash browns with our apple burrata salad (so many great fall flavors), grilled chicken, turkey burgers, or classic pot roast. There’s truly no wrong way to serve them!
Cheddar Sweet Potato Hash Browns
Ingredients
- 3 cups shredded sweet potatoes about 1 large
- 1 cup shredded cheddar cheese
- 1 large egg
- 1/3 cup all-purpose flour or white whole wheat four
- 1 tablespoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1 cup thinly sliced red onion
- 1/4 cup chopped chives
- salt and pepper to taste
- olive oil for drizzling
Instructions
- Preheat the oven to 400ºF. Line a baking sheet with parchment paper and spray with nonstick cooking spray. Set aside.
- Use a cheese grater to shred the sweet potato. If your grater has multiple grate sizes, use the largest one. 1 large sweet potato equals about 3 cups of shredded sweet potato.
- Place the shredded sweet potato and all of the other ingredients into a large bowl. Use a spatula (or your hands) and mix until very well combined.
- Form the hash browns by using a 1/4 cup scoop. Working one hash brown fritter at a time, scoop the mixture into your palms, press the mixture together to squeeze out as much air as possible, and form a patty. Place the patties on the prepared baking sheet. Repeat until all of the sweet potato mixture is used up. Drizzle the patties with olive oil and sprinkle with salt and pepper (to taste).
- Bake for 30 minutes or until the tops of the hash brown fritters have firmed up and begin to turn golden brown.
Tips & Notes
- Storage: Once hash browns are completely cool, place in an airtight container and refrigerate for up to 5 days.
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.