Cheddar Sweet Potato Hash Browns

4.80 from 5 votes
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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.

sweet potato hash browns fritters ready to be eaten
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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!

“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.

sweet potato hash browns fritters ingredients in a bowl

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.

sweet potato hash browns fritters ready to be baked

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).

sweet potato hash browns fritters on a baking tray

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!

4.80 from 5 votes

Cheddar Sweet Potato Hash Browns

Homemade cheddar sweet potato hash browns are a fun twist on traditional potato latkes. For recipe success, use a cheese grater to grate the sweet potatoes!
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Servings: 12
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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.
    a bowl filled with cheddar hash browns for a salad.
  • 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).
    A tray of cheddar sweet potato hash browns on a baking sheet.
  • Bake for 30 minutes or until the tops of the hash brown fritters have firmed up and begin to turn golden brown.
    Cheddar sweet potato patties baked on a sheet.

Tips & Notes

  • Storage: Once hash browns are completely cool, place in an airtight container and refrigerate for up to 5 days.

Watch It

[adthrive-in-post-video-player video-id=”J52djILZ” upload-date=”2017-05-24T17:59:08.000Z” name=”Baked Cheddar Sweet Potato Fritters” description=”I can’t wait for you to make your holiday guests these Baked Cheddar Sweet Potato Fritters made with a base of grated sweet potato and sharp cheddar cheese.”]

Nutrition

Calories: 89 kcal, Carbohydrates: 11 g, Protein: 4 g, Fat: 4 g, Fiber: 2 g, Sugar: 2 g

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Lee Funke

Lee is the founder of Fit Foodie Finds and based in Minneapolis, MN. She started this website in 2010 as a way to share her love for real food and wellness. The internet has changed so much since then and so has Fit Foodie Finds. Today we're a female-run recipe website publishing hundreds of tried and true recipes developed and tested by our team.

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Nightfall
Nightfall
February 5, 2022 6:24 pm
Recipe Rating :
     

4 stars
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.

Megan
Megan
January 18, 2022 2:14 pm
Recipe Rating :
     

5 stars
Delish! Excited too try more recipes.

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Unblocked Games
December 17, 2018 6:49 am

Awesome recipe i guess it will be very taste

Brittany
Brittany
June 24, 2018 4:34 pm

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!

Megan
Megan
January 18, 2022 2:14 pm
Reply to  Brittany

I bet it would work.

Taleah
Taleah
January 23, 2018 5:38 am

Hi,
Great recipe. Can’t wait to try it!
Do you think they would last a few days in the fridge (sealed).
Thank you 🙂

Kellie
Kellie
August 15, 2017 2:30 pm

Trying tonight but with carrots instead of onions because my boyfriend is a brat!

Ashley
Ashley
July 23, 2017 7:57 pm

<3 Absolutely delicious! Thanks for sharing the recipe!

Mary
Mary
May 9, 2017 5:40 pm

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.

Rose
Rose
January 7, 2018 2:57 pm
Reply to  Mary

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.

Megan
Megan
January 18, 2022 2:16 pm
Reply to  Mary

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!

Meg
Meg
January 14, 2017 11:58 am
Recipe Rating :
     

5 stars
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?