Sweet Potato Fritters

One of my absolute favorite ways to eat sweet potatoes (outside of Peruvian cooking!) is to make sweet potato fries dipped in generous amounts of ketchup. I decided the other day to see what other dishes I could make using sweet potatoes! I came the recipe below on pinterest and knew that I needed to try it!  It is wonderful; the crispy sweetness of the sweet potatoes is balanced by the fresh tartness of the dipping sauce of plain yogurt.  A delightful combination! 

Good side dish for a meal or can be used as appetizers before the meal.  Just make sure to balance because they are quite filling!

Please enjoy!  

Sweet Potato Fritters:
(recipe mostly reproduced from bugetbytes)

Ingredients:

• 2-3 large sweet potatoes
• 1 cup corn kernels
• 2-3 green onions
• 1/4 bunch cilantro
• 1/4 teaspoon cayenne pepper
• 1 teaspoon cumin
• 1 teaspoon salt
• 1 egg
• 1/3 cup yellow cornmeal
• 1 cup plain breadcrumbs
• 1/2 cup vegetable oil
• 1 cup plain yogurt
• 1 clove garlic

Directions:

1. Cook the sweet potatoes. There are many ways to do this (boil, bake), however for a quick way you can use the microwave.  Using a sharp knife, make several cuts in the skin of the potatoes.  Wrap with plastic wrap, poking a few more holes and cook in the microwave.  Start with five minutes, adding more time to make sure that they are cooked through.  
2. Cool the sweet potatoes under cold water in the sink.  When cool enough to work with, peel the skins and scrape potato into a large mixing bowl. 
3. Chop cilantro (using 1/2 of the 1/4) and slice the green onions into the bowl.
4. Mix in the corn, salt, cumin, and cayenne pepper.
5. Taste and add more seasoning if preferred.  
6. Stir in the breadcrumbs, cornmeal, and egg. 
7. Cover bowl and refrigerate for up to 30 minutes.
8. Mix up garlic sauce.  Chop the rest of the cilantro, mince the clove of garlic, and add to yogurt.  Here I also added salt to taste. Refrigerate until ready to serve.
9. Add vegetable oil to a frying pan just enough to coat the bottom.  Heat at medium-high heat until ready to fry fritters.  Form little patties out of the sweet potato mixture and fry in pan until it browns nicely on both sides.
10. Place on paper towel covered plate to drain.
11. Serve warm with a dollop of the yogurt mixture.
12. Enjoy!

Notes:

• For nice step by step pictures, click the link for the original recipe!
• I used plain Greek yogurt - delicious as a topping, dip for vegetables, anything you can think of!
• Might be good baked also - might try this next time!

Preparing the spices!

Microwaving the potatoes!

Ready to eat!

See you in the kitchen,

Katie