Your favorite dishes have a new perfect pairing, and they go by the name of sweet potato fritters! These fritters have a crispy exterior and a soft center, making for the perfect bite every time. Pair them with our lemon yogurt sauce, and you’re on cloud nine.
These sweet potato fritters are one of my favorite ways to highlight just how good simple ingredients can be. I love how the natural sweetness of the grated sweet potatoes plays against the sharp aged cheddar and fresh green onion. Fried until golden, they develop that crisp, lacy edge I’m always chasing, while the centers stay soft and tender.
As they cook, the cheese melts into the fritters, adding richness and helping everything hold together, and the green onion keeps the flavor savory and balanced. I always fry them in a neutral oil so the sweet potatoes really shine and the edges get nice and crunchy. Finished with a dollop of lemon-garlic yogurt or even plain sour cream, they’re the kind of fritter I can’t stop picking at straight from the pan.
Recipe tips
- To keep the fritters warm, set the cooked patties on a baking sheet in your oven with your oven on to its lowest setting to keep them warm while you pan-fry the rest.
- If you don’t like multi-tasking, you can form all the fritters ahead before you start pan-frying them. This will take longer, but will let you focus on cooking them.
- Don’t try to make the fritters too big, they’re better when they are about the size of a cookie.
Tasty dips for these fritters
If you want to switch up the dipping sauce or want a sauce that complements the rest of the meal you’re serving with these sweet potato fritters, here are some wonderful alternatives:
- Curry Dipping Sauce
- Creamy Avocado Sauce
- Chipotle Mayo
- Blue Cheese Dip
Sweet Potato Fritters with Cheddar and Green Onions
- Pin
Ingredients
- ▢ 2 medium sweet potatoes
- ▢ 1 cup grated aged cheddar cheese
- ▢ ¼ cup chopped green onion (plus a few extra for garnish)
- ▢ 2 large eggs
- ▢ ½ teaspoon sea salt
- ▢ ½ teaspoon black pepper
- ▢ Oil (for frying – see notes)
The lemon yogurt
- ▢ ½ cup plain Greek yogurt
- ▢ Zest from 1 lemon
- ▢ 1 tablespoon lemon juice (fresh is best)
- ▢ 1 small garlic clove (very finely minced)
Instructions
- Peel the sweet potatoes then grate them using the large holes on your cheese grater. Put them in a large bowl and add the cheddar cheese and chopped green onions. 2 medium sweet potatoes, 1 cup grated aged cheddar cheese, ¼ cup chopped green onion
- Whisk the eggs with sea salt and pepper and add them to the bowl with the sweet potatoes. Mix everything together well. 2 large eggs, ½ teaspoon sea salt, ½ teaspoon black pepper
- Heat a medium-sized frying pan over medium heat. Once the pan is hot, add a splash of oil. Take a handful of the sweet potatoes and form it into a fritter – don’t worry if it doesn’t stick together well. Working in batches, and adding more oil to the pan between batches, fry the fritters in the hot pan for 3-4 minutes per side. Press the tops of the fritters down gently, so they stick together better and adjust the heat if they start to get too brown. Set the cooked patties on a baking sheet in your oven with your oven on to its lowest setting to keep them warm while you pan-fry the rest.
- While the sweet potato fritters are cooking, prepare the lemon yogurt. In a small bowl mix the yogurt, lemon zest, lemon juice, and garlic. ½ cup plain Greek yogurt, Zest from 1 lemon, 1 small garlic clove, 1 tablespoon lemon juice
- Serve the sweet potato fritters with the lemon yogurt and some sliced green onions over top.
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
More sweet potato recipes
Cajun Sweet Potato Fries
Sweet Potato Bisque with Cinnamon Croutons
Easy Sweet Potato Casserole with Candied Pecans
Easy Sweet Potato Nachos
Sweet Potato Fritters with Cheddar and Green Onions
Ingredients
- 2 medium sweet potatoes
- 1 cup grated aged cheddar cheese
- ¼ cup chopped green onion , plus a few extra for garnish
- 2 large eggs
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- Oil , for frying - see notes
The lemon yogurt
- ½ cup plain Greek yogurt
- Zest from 1 lemon
- 1 tablespoon lemon juice , fresh is best
- 1 small garlic clove , very finely minced
Instructions
- Peel the sweet potatoes then grate them using the large holes on your cheese grater. Put them in a large bowl and add the cheddar cheese and chopped green onions. 2 medium sweet potatoes, 1 cup grated aged cheddar cheese, ¼ cup chopped green onion
- Whisk the eggs with sea salt and pepper and add them to the bowl with the sweet potatoes. Mix everything together well. 2 large eggs, ½ teaspoon sea salt, ½ teaspoon black pepper
- Heat a medium-sized frying pan over medium heat. Once the pan is hot, add a splash of oil. Take a handful of the sweet potatoes and form it into a fritter - don’t worry if it doesn’t stick together well. Working in batches, and adding more oil to the pan between batches, fry the fritters in the hot pan for 3-4 minutes per side. Press the tops of the fritters down gently, so they stick together better and adjust the heat if they start to get too brown. Set the cooked patties on a baking sheet in your oven with your oven on to its lowest setting to keep them warm while you pan-fry the rest.
- While the sweet potato fritters are cooking, prepare the lemon yogurt. In a small bowl mix the yogurt, lemon zest, lemon juice, and garlic. ½ cup plain Greek yogurt, Zest from 1 lemon, 1 small garlic clove, 1 tablespoon lemon juice
- Serve the sweet potato fritters with the lemon yogurt and some sliced green onions over top.
Notes
https://www.theendlessmeal.com/green-onion-and-sweet-potato-fritters/
Your favorite dishes have a new perfect pairing, and they go by the name of sweet potato fritters! These fritters have a crispy exterior and a soft center, making for the perfect bite every time. Pair them with our lemon yogurt sauce, and you’re on cloud nine.
These sweet potato fritters are one of my favorite ways to highlight just how good simple ingredients can be. I love how the natural sweetness of the grated sweet potatoes plays against the sharp aged cheddar and fresh green onion. Fried until golden, they develop that crisp, lacy edge I’m always chasing, while the centers stay soft and tender.
As they cook, the cheese melts into the fritters, adding richness and helping everything hold together, and the green onion keeps the flavor savory and balanced. I always fry them in a neutral oil so the sweet potatoes really shine and the edges get nice and crunchy. Finished with a dollop of lemon-garlic yogurt or even plain sour cream, they’re the kind of fritter I can’t stop picking at straight from the pan.
Recipe tips
- To keep the fritters warm, set the cooked patties on a baking sheet in your oven with your oven on to its lowest setting to keep them warm while you pan-fry the rest.
- If you don’t like multi-tasking, you can form all the fritters ahead before you start pan-frying them. This will take longer, but will let you focus on cooking them.
- Don’t try to make the fritters too big, they’re better when they are about the size of a cookie.
Tasty dips for these fritters
If you want to switch up the dipping sauce or want a sauce that complements the rest of the meal you’re serving with these sweet potato fritters, here are some wonderful alternatives:
- Curry Dipping Sauce
- Creamy Avocado Sauce
- Chipotle Mayo
- Blue Cheese Dip
Sweet Potato Fritters with Cheddar and Green Onions
- Pin
Ingredients
- ▢ 2 medium sweet potatoes
- ▢ 1 cup grated aged cheddar cheese
- ▢ ¼ cup chopped green onion (plus a few extra for garnish)
- ▢ 2 large eggs
- ▢ ½ teaspoon sea salt
- ▢ ½ teaspoon black pepper
- ▢ Oil (for frying – see notes)
The lemon yogurt
- ▢ ½ cup plain Greek yogurt
- ▢ Zest from 1 lemon
- ▢ 1 tablespoon lemon juice (fresh is best)
- ▢ 1 small garlic clove (very finely minced)
Instructions
- Peel the sweet potatoes then grate them using the large holes on your cheese grater. Put them in a large bowl and add the cheddar cheese and chopped green onions. 2 medium sweet potatoes, 1 cup grated aged cheddar cheese, ¼ cup chopped green onion
- Whisk the eggs with sea salt and pepper and add them to the bowl with the sweet potatoes. Mix everything together well. 2 large eggs, ½ teaspoon sea salt, ½ teaspoon black pepper
- Heat a medium-sized frying pan over medium heat. Once the pan is hot, add a splash of oil. Take a handful of the sweet potatoes and form it into a fritter – don’t worry if it doesn’t stick together well. Working in batches, and adding more oil to the pan between batches, fry the fritters in the hot pan for 3-4 minutes per side. Press the tops of the fritters down gently, so they stick together better and adjust the heat if they start to get too brown. Set the cooked patties on a baking sheet in your oven with your oven on to its lowest setting to keep them warm while you pan-fry the rest.
- While the sweet potato fritters are cooking, prepare the lemon yogurt. In a small bowl mix the yogurt, lemon zest, lemon juice, and garlic. ½ cup plain Greek yogurt, Zest from 1 lemon, 1 small garlic clove, 1 tablespoon lemon juice
- Serve the sweet potato fritters with the lemon yogurt and some sliced green onions over top.
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
