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Sweet Potato Fritters with Sweet & Spicy Sauce

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Sweet potato fritters are lightly seasoned with ginger, cinnamon, and fennel then pan fried until crispy on the outside and soft on the inside. Highlighting the natural sweetness of the sweet potato, I like to call these tasty bites pan fried deliciousness.

A great dish for the fall, serve with sweet and spicy sauce for your next at home tailgating party. Once you’ve tried them you’ll want them for a weeknight side dish, a holiday party appetizer, and your next weekend get together. This reader favorite is a must try.

Sweet potato fritters on a white plate next to the sweet and spicy sauce.

Originally appearing on the blog in October 2016, this recipe quickly became a reader favorite. The post was last updated in October 2019, but the recipe is unchanged.

One of the most American things about fall is our national love of football. It’s the perfect excuse to gather a group of friends together to watch the big game. However, no football party is complete without the food.

Chips & dips, hot wings, pulled pork sandwiches, and pizza are all great game watching food. Once you try these sweet potato fritters they will become your game time go-to.

Spiced with ginger, cinnamon, and fennel these sweet potato fritters have all the flavors of fall. Served up with a sweet and spicy dipping sauce, you’ll be amazed at how quickly these disappear. Who said that vegetables can’t be popular for the big game?

Sweet potato fritters draining on a wire rack.

Making Sweet Potato Fritters

Once you’ve shredded the sweet potatoes, these fritters are easy to make. Combine all the ingredients in a medium sized mixing bowl. Check to make sure there are no lumps of flour, or uncoated bits of sweet potato. You should have a heavy, chunky mixture with a slightly sticky consistency .

Shape the fritters into patties half an inch thick and about two to three inches across. Fry the fritter in oil, making sure that they don’t touch each other or the side of the pan.

Cook about two to three minutes on each side, or until they have turned golden brown. If they don’t look done after you flip them, turn them back over and give them a minute more.

Once done, drain the fried sweet potato fritters on a wire rack over a layer of paper towels. Sprinkle them with kosher or sea salt while they are still hot.

Tips and Tricks for Sweet Potato Fritters

Even easy recipes can catch you up if you don’t know the tricks that make them turn out right. Here are my tips and tricks to help you achieve recipe success. Some are from personal experience, others are based on reader questions or comments, all are helpful.

The easiest way to shred sweet potatoes:

In order to make these sweet potato fritters you need shredded sweet potatoes. A box grater is a highly efficient way to get the job done.

However, if you are making these for a party, you probably want to double or triple the recipe. Grating that many sweet potatoes by hand is time consuming and exhausting.

Instead dig out your food processor and use the grater attachment. Even with the extra clean up, it makes super quick work of the job and will save time and effort. In no time you’ll have a pile of sweet potatoes ready to go.

A heap of shredded sweet potatoes.

Pan Frying Sweet Potato Fritters:

These sweet potato fritters are pan fried, which means cooking them in oil in a wide shallow pan. The oil, in combination with the direct heat of the pan, makes the fritters crispy.

The oil also creates a barrier that traps steam inside the fritter, cooking it from the inside out. This trapped steam prevents the fritter from soaking up the oil, but the oil must be hot – around 350ºF – in order to do its job

Allow your pan to heat a few minutes before adding the oil. A cast iron skillet works great. It maintains the proper heat and the short sides give you better access to flip the fritters. You’ll need enough oil in the pan to come halfway up the side of the fritters, in this case about a 1/4″ of oil.

Allow the oil to heat before adding the first fritter. A candy thermometer allows you to measure it exactly, but you can also make an educated guess by watch in the oil. You should be able to see the oil start to move around the pan and you can feel the heat from the pan when holding your hand about 4 inches above the surface.

After adding the first fritter watch the pan and listen. If it sizzles but doesn’t splatter your temperature is probably right. If it starts to splatter everywhere, your oil is too hot and the outside will burn before the inside cooks. If it doesn’t sizzle, the oil is too cold and you’ll get a soggy fritter. Remove the fritter from the pan if necessary, adjust the heat and try again.

Choosing a cooking oil for pan frying:

My favorite oil for sweet potato fritters is peanut oil. I like the flavor and it will stand up to the high heat required for good results.

Not a peanut oil fan? Look for a refined oil with a smoke point of at least 400º. Although our goal temperature is 350º, you want some wiggle room in case things get too hot.

Refined coconut oil, avocado oil, grapeseed oil, or a standard corn oil will work too. Do not use butter, unrefined coconut oil, or extra virgin olive oil. These types of fats cannot handle the high heat and will burn easily, ruining the entire dish.

Making sweet potato fritters for a crowd:

This recipe can be doubled or even tripled for a crowd. As written, the recipe will feed two people as a side dish or three people as an appetizer.  My rule of thumb is 1 medium potato for every three people.

A shaped sweet potato fritter ready to be fried.

Keeping sweet potato fritters hot for a party:

To keep fritters hot, store the fried fritters on a baking sheet in a 250º oven. The dry heat will keep them crisp and warm until you are ready to serve.

Storing and reheating sweet potato fritters:

One of my favorite things about these fritters is that you can make them in advance and freeze them. Once they are fried and cooled, lay them flat on a baking sheet and freeze 4 hours or until solid.

Place the frozen fritters into a freezer safe container and freeze up to 6 months. When ready to serve, place frozen fritters on a sheet pan and bake at 400º until hot and crispy, about 10 – 15 minutes.

I do not recommend refrigerating these fritters. Can you do it? Sure. You can also microwave them to reheat. Will it taste good? Probably not. You are better off sticking them in the freezer and reheating them in the oven to recreate that crispy texture.

Can I bake these sweet potato fritters?

I have been asked this question a few different times and my answer is always the same: I haven’t tried it, but if you do, please let me know how it turns out. So far, no one has taken me up on the offer. If you want to be the first, I really would love to know how they turn out.

Serving sweet potato fritters:

Like all party apps, these sweet potato fritters need a dipping sauce. Nothing pairs better than my Spicy Sweet Sriracha Sauce, which was created just for them. If you don’t love spicy foods but want the flavor, start with half of the sriracha. You can always add more, but it’s harder to take it away once it’s in there.

A ring of sweet potato fritters with sweet and spicy sauce.

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Sweet Potato Fritters with Sweet & Spicy Sauce Recipe

Light and crispy with hints of ginger, cinnamon, and fennel these sweet potato fritters are a reader favorite you don’t want to miss! Serve with a sweet and spicy sauce to make a delicious appetizer or side dish for your next tailgate at home, holiday party, or weeknight dinner.

Looking for more delicious ways to eat sweet potatoes this fall? Check out my oven roasted sweet potatoes and roasted root vegetables. Want to round out your party menu? Try my bacon beer cheese, loaded bruschetta, or see all my appetizer recipes.

If you like this recipe, please give it a FIVE STAR rating and share it on your favorite social channel!

Sweet potato fritters on a white plate next to the sweet and spicy sauce.

Sweet Potato Fritters with Sweet & Spicy Sauce

Yield: 12 fritters
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Sweet potato fritters are light and crispy with hints of ginger, cinnamon, and fennel. Served with a sweet and spicy sauce, they make a delicious appetizer or side dish for your next tailgate at home, holiday party, or weeknight dinner.


For the Fritters:

  • 1 large sweet potato
  • 1 tsp grated ginger root
  • 1 egg
  • 1/3 cup + 1 TBSP all purpose flour
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground fennel
  • 1/2 tsp kosher salt, plus more for after frying
  • Peanut oil for frying

For the sauce:

  • 3 TBSP mayonnaise
  • 1 TBSP honey
  • 1 TBSP sriracha sauce


For the Fritters:

  1. Wash, peel, and grate sweet potato using the coarse section of a grater.
  2. Grate ginger using a fine grater or microplane.
  3. Place grated sweet potato, grated ginger, and egg in a medium to large mixing bowl. Add the flour, cinnamon, fennel, and 1/2 teaspoon of salt. Mix together thoroughly.
  4. Heat a shallow frying pan over medium heat for 2 - 3 minutes.
  5. Add oil to the hot pan so that it is about 1/4" deep.
  6. Shape fritters into patties about 1/2" deep and 2 - 3 inches across.
  7. Gently place fritters in oil, ensuring they are not touching each other or the sides of the pan.
  8. Fry for 2 -3 minutes on each side, adjusting time to achieve a light golden brown surface.
  9. Place on paper towels to drain and salt lightly while they are still hot.

For the sauce:

  1. Combine mayo, honey, and sriracha in a small bowl. Whisk to smooth out any lumps.
  2. Serve fritters while still warm with the sriracha sauce for dipping.


These sweet potato fritters can be made in advance and frozen. Once they are fried and cooled lay them flat on a baking sheet and freeze 4 hours or until solid. Place the frozen fritters into a freezer safe container and freeze up to 6 months. When ready to serve place frozen fritters on a sheet pan and bake at 400 degrees for about 10 - 15 minutes or until hot and crispy.

Nutrition Information:
Yield: 2 Serving Size: 6 fritters
Amount Per Serving: Calories: 253Total Fat: 16gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 93mgSodium: 650mgCarbohydrates: 23gFiber: 3gSugar: 6gProtein: 5g

Nutrition information is automatically calculated by Nutritionix and is for general information purposes only. For the most accurate information, calculate using your select brands and exact measurements.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram and don't forget to #reneenicoleskitchen

For the step by step versions of this recipe, check out the Sweet Potato Fritters Story and the How to Make Spicy Sweet Sriracha Story.

By on October 24th, 2019

About Renee N Gardner

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37 Comments on “Sweet Potato Fritters with Sweet & Spicy Sauce”

  1. Thank you for this recipe! I made this as written except left out the fennel (because I only had regular fennel and not ground) and didn’t have time to make the sauce, but they are delicious just as they are without any sauce. YUM. Definitely a repeat.

  2. I did bake these in the oven. I convert most recipes from deep frying to oven roasted. With this recipe I heated the oven to 425 and prepared a large cookie sheet with parchment paper. I sprayed the parchment with a bit of spray canola oil and set the 1/4 cup mounds on the pan. Set the timer for 15 minutes, and flipped and flattened them – set the timer for another 15 minutes. They came out just fine. I’m sure not as crispy as if they were deep fried, but also not as greasy. My husband loved them, but then he loves how I cook.

  3. What do you consider a large sweet potato? An example…I live in Mexico with my Mexican wife. For New years she wanted sweet potatoe. She brought home three of them and one was at least 1.5 pounds. Maybe more info. like 1.5 or two cups for me would be very helpful. I am about to make some for a whole smoked chicken and I will use agave syrup. I have honey but I like agave more. It is a lot sweeter than honey so I will experiment. The recipe does sound good but once again, how large is large? Thank you.

    • Hi Dan! That’s a great question. I would estimate a large sweet potato being around 8 ounces or half of a pound. I don’t think I’ve ever seen a sweet potato that weighs in at a pound and a half!


  4. These Sweet Potato Fritters were so good! I have never done anything besides a “puff”. After reading some of the comments I did make some slight changes…some due to lack of ingredients. I used high quality powdered ginger…about 3/4 tsp. I did use less cinnamon, and grated 1 small onion in with the grated sweet potato. I mixed all the dry ingredients together for better distribution before adding it to the mixture. As I dont like fennel…I did a few shakes of coriander & cumin powder.
    I did not make the sauce as I was having these with Sweet Chili ribs!

    I almost ate them all myself!!!

    Thank you again for a direction I never would have gone in, if it werent for you! Now that Ive tested it on just me…I will make it for company 🙂

    • Carrie,

      I am so glad you enjoyed them. Honestly, I want to try them with your substitutions, as it sounds really good! While fresh ginger and ginger root have two very different flavor profiles, they both work well with sweet potatoes and would work great in this recipe. If you’re feeling adventurous, next time swap the cinnamon and ginger for chili powder and paprika. So good – especially with BBQ.


  5. The sauce is delicious! I had some partially dried out gummy sriracha sauce and it worked out just fine. I added some very finely minced onions. I use a teaspoon or less of baking powder when I make white potato pancakes, so perhaps another comment doing that is something I can second. Thanks for the recipe! A keeper for sure.

  6. These were pretty easy to make and cooked up just as advertised. I made these to take the place of English muffins for my sticky pork belly eggs Benedict recipe. The only change I will make is to cut back on the cinnamon as it dominated the entire dish.

  7. Just tried baking these idk if someone has already but I made the recipe just as listed with a little allspice cause I like it and sub anise seed for fennel cause I didn’t have it. But other than that just as listed. Baked at 400° for 20-25 min flipped them halfway through to get crispy on both sides. The edges were a little more crispy but they didn’t turn out bad if you want the whole thing crispy maybe at the end broil each side for 2 min possibly I didn’t do that though

    *Sprayed my pan with olive oil spray (just what I had).

  8. Made these tonite and they nearly disappeared before I could snap a pic! Had to sub cayenne for Siracha in sauce but no one seemed to mind! Don’t know how to post pic but will be making these again! Thank you!

    • Julie – I have not tried baking them. Without the oil you aren’t going to get the same results – the texture and flavor will be very different. I do know that the best sweet potato fries are coated in corn starch and vegetable oil prior to being baked to try and recreate some of the crunchy crispy texture, but I can’t advise on exact amounts. It would take a bit of trial and error to get them right. If you do try them, let me know!

  9. I made this recipe with the following modifications, and they turned out so great! The whole thing got wiped out and got a lot appreciation from my guests. Great Recipe!!!!
    I added lemon juice, chili powder, cornstarch, doubled up the ginger, and added a pinch of baking powder. For the delicious sauce, I added more sriracha for I like it spicier. I could totally eat the sauce by itself. This is such a simple and irresistible recipe with an added bonus of being healthy too. Thank you, Nicole!!

  10. These look amazing!!! Also on a side note I love your name! I’m Nicole Renee ?? the two names go together like peas and carrots apparently ?

  11. Today I was craving something “fried” and thought about sweet potatoe fries until I remembered this recipe. It was so easy to whip up a batch and they are DELICIOUS! I didn’t have Sriracha in the house so I modified it slightly by using Thai Chili Paste & some Frank’s Hotsauce. Thanks for satisfying my craving and I’ll be adding this to my list of favorites.

  12. So glad that I do not have to think this recipe sounds good or looks good, it TASTES amazing. It is SOOO simple to follow the directions and takes no time at all. I am so glad you have given us the chance to taste these and try these recipes on our own! Also, did I mention my two year old was caught drinking the dipping sauce? and when I asked him what he was doing he goes, “Mommy, that is so good”. So its not just a healthy option for me but my entire family to enjoy. There are not a lot of effortless ideas out there and with my husband having diabetes, we need easy, healthy options! Thanks Renee, for coming to our kitchen!

    • He drank the sauce!?! Thank you for taking the time to comment when you obviously have your hands (very) full. There is much more coming and I hope you enjoy it all. I can’t guarantee they will all be as simple as this one, but they will all be delicious!

  13. Oh my goodness oh my goodness oh my goodness – these look so amazing!! That sauce reminds me of a sweet chili sauce I tried in Australia and got here in the US every chance I could get afterwards. Would love to try this!

    • The sauce is definitely more spicy than sweet, but you can always adjust with more honey/less sriracha when you make it yourself. Let me know how they turn out once you get a chance to try them.


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