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Leftover Sweet Potato Recipe
Ash Tyrrell

Leftover Sweet Potato Recipe

I made these fritters last weekend after a big family dinner left me with a bowl of cold mashed sweet potatoes. I almost tossed them, but I'm so glad I didn't. The outside turned golden and crunchy, and the inside stayed soft and a little sweet.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 cups cold leftover mashed or baked sweet potato: the star of the dish and cold potato holds its shape best.
  • 1/2 cup all-purpose flour: binds the batter so the fritters don't fall apart.
  • 1 large egg: acts as glue and adds richness.
  • 1/2 teaspoon baking powder: gives the fritters a light fluffy center.
  • 1/2 cup shredded cheddar cheese: grate it fresh since pre-shredded cheese won't melt as well.
  • 2 green onions thinly sliced: add a fresh, mild bite to balance the sweetness.
  • 1/2 teaspoon smoked paprika: brings a warm smoky flavor.
  • 1/2 teaspoon garlic powder: adds savory depth without extra moisture.
  • 1/2 teaspoon salt: lifts every other flavor.
  • 1/4 teaspoon black pepper: adds a gentle kick.
  • 3 tablespoons of neutral oil such as avocado or canola: for frying, and it handles medium heat well.

Method
 

  1. Take your leftover sweet potatoes out of the fridge. If you have baked ones, scoop the flesh out of the skins and discard the skins. Add it to a large bowl and mash it until it's mostly smooth, with a few small chunks left for texture.
  2. Crack the egg into the bowl with the mashed sweet potato. Stir with a fork until the egg is fully blended in. The mixture should look thick and creamy, almost like a soft dough.
  3. Sprinkle the flour, baking powder, salt, pepper, garlic powder, and smoked paprika over the bowl. Fold everything in gently with a spatula. Stop mixing as soon as the flour disappears, because overmixing makes the fritters dense.
  4. Add the freshly grated cheddar and sliced green onions. Stir just until they are spread evenly through the batter. If the mix feels too sticky to scoop, add one more tablespoon of flour.
  5. Place your skillet over medium heat and add the oil. Let it warm for about two minutes. A tiny drop of batter should sizzle softly when it touches the pan, and that's your sign to start.
  6. Scoop about two tablespoons of batter into the pan for each fritter. Press the top gently with the back of the spoon so it forms a thick round patty. Leave a little space between them so the pan doesn't get crowded.
  7. Cook the fritters for about three minutes until the bottoms are deep golden. Flip them carefully with a spatula and cook another two to three minutes. Cook in batches, adding a little oil to the pan as needed.
  8. Move the cooked fritters onto a plate lined with paper towels. Let them rest for a minute so the oil drains and the crust firms up. Serve them warm while the edges are still crisp.

Notes

  • I always use cold sweet potato straight from the fridge. Warm mash makes the batter loose and hard to shape.
  • I pat my baked sweet potato flesh with a paper towel first. This removes extra moisture and helps the fritters crisp up.
  • I keep the heat at medium, never high. High heat browns the outside before the inside has time to cook.
  • I wet my hands slightly before shaping the patties. The batter stops sticking to my fingers.
  • I test one small fritter first. It lets me fix the salt or spice before I cook the whole batch.
  • I rest the fried fritters on a wire rack instead of a plate. The bottoms stay crunchy and don't get soggy