Sweet potato is one of those foods that you can do so much with. You can make them the old fashioned way of roasting, baking and frying. You can also add them to other recipes for moisture and sweetness. I had some leftover roasted sweet potatoes I had done with coconut oil that had a real nice sweetness to them. I decided to make these fritters and the end result was really yummy and full of flavor. This recipe is gluten free, paleo friendly and can be vegan…you can take out the egg.
Healthy and fresh…what more can you ask for? This is perfect for a light dinner, or filling lunch. I used Greek Yogurt which has a higher protein content than most yogurts so this would be great after a good workout.
Sweet Potato Fritters w/ Yogurt
2 Small-Medium Roasted Sweet Potatoes
1/4 Cup Bob’s Red Mill Gluten Free Flour
1 Tsp Coriander
1/4 Cup Chopped Onions
Handful Fresh Spinach
1 Tsp Minced Garlic
1 Tbsp Coconut Oil
Dash of Cayenne Pepper
2 Tbs Non-Fat Plain Greek Yogurt
Juice of half lemon
1 Tsp Aleppo Pepper
Dash of Sage
Dash Garlic Powder
Mash the sweet potato and mix with egg and flour. Add cayenne pepper. Set aside. in a mdium sauce pan heat coconut oil on medium heat, cook onions, garlic, spinach and coriander until spinach is wilted and onions translucent. Mix together with sweet potato mixture and drop by spoonful onto heated pan and flatten gently. Let cook on each side until browned.
For yogurt dip/topping. Mix yogurt, lemon juice, sage, garlic powder and Aleppo pepper and stir until creamy. Top the fritters with this and enjoy!! Use a non dairy alternative to make this vegan.