Cheddar Sweet Potato Hash Browns
Published 10/29/2018 • Updated 12/7/2023
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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.
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.
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
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.
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.
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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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.