Ingredients:

  • 1 cup (240g) cooked sweet potato, mashed smooth
  • 1 large (50g) egg, beaten
  • 2 tbsp (16g) all-purpose flour
  • ½ tsp (1g) paprika
  • ¼ tsp (1.5g) salt
  • 2 tbsp (30g) grated parmesan cheese
  • 1 tbsp (15ml) olive oil

Instructions:

  1. Ensure your cooked sweet potato is drained of all excess water and mash until velvety smooth with no large lumps.
  2. In a mixing bowl, stir in the beaten egg, flour, paprika, and salt.
  3. Gently fold in the parmesan cheese and mix until a sticky, soft batter forms.
  4. Place a skillet over medium heat and add the olive oil. Wait until the oil shimmers but isn't smoking.
  5. Scoop approximately 2 tbsp of batter per fritter into the pan and use the back of the spoon to flatten them into discs about ½ inch thick.
  6. Fry for 4–5 minutes per side until a deep golden-brown crust forms and they feel firm when pressed with a spatula.
  7. Transfer fritters to a wire rack or paper towel for 2 minutes to allow the crust to set.
  8. Cut into strips or quarters for toddlers and babies to ensure safe, manageable sizes.