Sweet potato fritters

When in doubt, fritter them!
When in doubt, fritter them!

Do you sometimes find yourself with a plethora of spare sweet potatoes and no idea what to do with them?  Why not fritter some of those potatoes away by making some sweet potato fritters.  Ugh, I couldn’t resist the pun, but I should have.

I make sweet potatoes for my 9-month old and I usually end up with extra potatoes.  Here is how I deal with them, in 2 recipes.

Savory Sweet Potato Fritters with Curry Cream

Ingredients:

2 red garnet sweet potatoes

1/4 cup green onions, chopped fine

1 clove of garlic, minced

1/2 cup sour cream

1 tbls curry powder

1/2 cup whole wheat flour

1 large egg

1 tsp finely ground dried sage

Salt and pepper to taste

Olive oil for frying

Tin foil

Method:

Heat your oven to 350 degrees f.  Wrap the sweet potatoes well in tin foil and place them on the oven rack.  Cook until they are tender, about 1 hour.  Remove the sweet potatoes, unwrap, and allow them to cool (if they aren’t mushy when you push on the skins then put them back in the oven and keep cooking).  When they have cooled, scoop out the flesh and place in a large bowl.  Mash well with a fork or a hand mixer until a reasonably smooth texture is attained. Do not add any liquid.  Add the green onions, garlic, and sage.  Mix in salt and pepper and taste the mixture.  When you find a good balance of spices, add the egg and mix thoroughly.  Add 1/2 cup flour and mix well.  The texture should be slightly fluffy and sticky.

In a smaller, separate bowl, mix the curry powder and sour cream, adding more curry if you want a stronger flavor.  Set aside as a sauce for the fritters.

Pour enough oil into a nonstick frying pan to cover the bottom.  Heat the oil so it is medium-hot, but not smoking.  Take a small handful off the batter and shape into a little patty, about 3/4 inches thick.  Place it gently on the oil.  I usually cook about 4 patties at once.  Cook on one side until the bottom starts to brown, then turn gently.  When the other side has also started to brown remove from the heat.  Serve with a dollop of curry cream on top.

Maple Sweet Potato Breakfast Fritters

These are nice for breakfast or brunch.  Cook the sweet potatoes a day before and keep them in the fridge so they are ready to go in the morning.

Ingredients:

2 red garnet sweet potatoes

2 tsp cinnamon

2 tbls high quality maple syrup

Dash of salt

1/2 cup whole wheat flour

1 egg

Butter for frying

Method:

Heat your oven to 350 degrees f.  Wrap the sweet potatoes well in tin foil and place them on the oven rack.  Cook until they are tender, about 1 hour.  Remove the sweet potatoes, unwrap, and allow them to cool (if they aren’t mushy when you push on the skins then put them back in the oven and keep cooking.  When they have cooled, scoop out the flesh and place in a large bowl.  Mash well with a fork or a hand mixer until a reasonably smooth texture is attained. Do not add any liquid.  Add maple syrup, cinnamon and a dash of salt.  Taste for flavor, then add the egg and mix well.  Add the 1/2 cup of flour (you may need to add more if the mixture is too runny) and mix well.  The texture should be fluffy and sticky.

Heat the butter in a nonstick frying pan.  Don’t let it burn!  Quickly scoop up a small handful of the sweet potato batter and make a small patty, about 3/4 inches thick and place it in the butter.  I usually cook about 4 patties at a time.  Cook until they brown on the bottom and then turn gently.  Remove from the heat when both sides have browned.

Huzzybee and I noticed that we waste a lot of “leftovers” because we are too tired and unimaginative to refresh them and incorporate them into our week.  This is a good way to use leftover sweet potatoes from making baby food, but the recipe can also be modified for regular potatoes or potatoes and steamed cauliflower.

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