Sweet Potato Sage Fritters

Southern kitchens have long turned grated sweet potatoes into crisp morning fritters. Fresh sage and tart cranberries fold into the batter for an earthy-sweet brunch bite that feels cozy yet bright.

Serves 4 · 15 min prep · 20 min cook

Estimate for one serving

• 285 cal
• 10g protein
• 36g carbs
• 12g fat
• 3g fiber

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Ingredients

• 2 medium (about 1 lb) sweet potatoes
• 3/4 cup fresh cranberries
• 10 leaves fresh sage leaves
• 2 large eggs
• 1/2 cup all-purpose flour
• 1 tsp baking powder
• 3 scallions
• 1/2 tsp garlic powder
• 3/4 tsp salt
• 1/4 tsp black pepper
• 3 tbsp olive oil
• 1/2 cup plain Greek yogurt
• 1 tbsp lemon juice

Instructions

1. 1Peel the sweet potatoes and grate them on a box grater. Place the shreds in a clean kitchen towel and squeeze out as much liquid as possible.
2. 2Finely chop the sage leaves and thinly slice the scallions. Roughly chop the fresh cranberries so they release juice when cooked.
3. 3In a large bowl whisk the eggs until smooth. Add the drained sweet potato, chopped sage, scallions, cranberries, flour, baking powder, garlic powder, salt, and pepper. Mix until a cohesive batter forms.
4. 4Heat a large nonstick skillet over medium heat and add enough olive oil to lightly coat the bottom.
5. 5Scoop heaping tablespoons of batter into the pan, flattening each gently into a 2 1/2-inch round. Cook in batches so the fritters have space.
6. 6Fry until the undersides are deep golden and crisp, 3 to 4 minutes. Flip carefully and cook the second side until golden and cooked through, another 3 minutes.
7. 7Transfer finished fritters to a paper-towel-lined plate and keep warm while you cook the remaining batter, adding oil as needed.
8. 8Stir Greek yogurt with lemon juice and salt for a quick sauce. Plate the fritters warm with a spoonful of the yogurt and extra torn sage if desired.