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Sweet Potato Almond Fritters

Sweet Potato Almond Fritters
Prep time: , Cook time: , Total time:


Mikaela Reuben's Plant-Based Recipes for California Almonds



3 cups peeled and grated sweet potato (about 3 medium sweet potatoes)

1 cup finely chopped white onion

1 1/2 teaspoons pressed garlic

1 1/2 teaspoons sea salt

1 cup almond meal or almond flour

1/2 cup finely chopped fresh cilantro leaves

1 teaspoon ground pepper

2 eggs

1 tablespoon olive oil (for greasing cookie sheet)

1/2 cup sliced almonds

Optional for dipping: hummus or tahini sauce



Position a middle rack in the oven and preheat to 375 F.

In a mixing bowl, combine sweet potato, onion, garlic, salt, almond meal/flour, cilantro and pepper. Stir in eggs.

Using clean hands, mix the contents of the bowl together well, then scoop heaping tablespoons of packed-puck shaped fritters and place equidistant from one another onto a cookie sheet that is greased with one tablespoon of olive oil. Sprinkle the tops of the fritters with sliced almonds.

Bake for 30 minutes, then turn over each with a spatula. Place back in the oven for an additional five minutes.  Let cool for five minutes and serve. Enjoy the fritters on their own or with hummus or soy-based sauce for dipping.

Nutritional Info:

Nutritional Info:

Calories: 49; Fiber: 1 g; Fat: 3 g; Cholesterol: 12 mg; Sat Fat: 0 g; Sodium: 130 mg; Mono Fat: 1 g; Calcium: 20 mg; Poly Fat: 0 g; Magnesium: 19 mg; Protein: 2 g; Potassium: 71 mg; Carb: 4 g; Vitamin E: 2 mg*


* total alpha-tocopherol equivalents


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