Sweet potato fritters

6
5
2
Smartpoints value per serving
Total Time
49 min
Prep
6 min
Cook
43 min
Serves
4
Difficulty
Easy
This recipe is one from the archives! Originally taken from a 1972 Weight Watchers Program Cookbook, this recipe has been given a modern twist. Now, these sweet potato fritters function as an essential side dish or afternoon snack. You can serve these pleasantly sweet fritters alongside saucy dishes like chili and curry, or with roasted pork, beef, or turkey—even our Cajun Catfish. Because of their simple (yet scrumptious!) taste, you can truly add them to any meal for that extra something. They make enough for four, so serve 'em to the whole family. Or, you can double the recipe and eat them as an appetizer at your next dinner party!

Ingredients

uncooked sweet potato(es)

16 oz, 2 (8-ounce)

low-fat milk

¼ cup(s)

egg(s)

1 large, separated

sugar

4 tsp

ginger root

½ tsp, fresh, peeled and grated

table salt

¼ tsp

ground cinnamon

tsp

all-purpose flour

¼ cup(s)

baking powder

½ tsp

Instructions

  1. Preheat oven to 425ºF. Line a baking sheet with foil. Pierce the potatoes in several places with a fork and place on the baking sheet. Bake until a knife can pierce them easily, 40 minutes. When cool enough to handle, peel off and discard the skins.
  2. Rice or mash the potatoes, using a potato ricer or potato masher, in a medium bowl. Whisk in the milk, egg yolk, sugar, ginger, salt, and cinnamon. Combine the flour and baking powder in a cup or small bowl.
  3. With an electric mixer on medium speed, beat the egg white to soft peaks in a medium bowl. Gently fold into the potato mixture. Sprinkle the flour mixture over the top and fold in until smooth.
  4. Spray a large nonstick skillet with nonstick spray; heat over medium heat. Drop the batter into the skillet by slightly rounded tablespoonfuls, flattening them slightly to form 6 (2-inch) patties. Cook until golden and set, about 1 1⁄2 minutes per side. Transfer to a warmed plate, cover loosely with foil, and continue with the remaining potato mixture to make 24 fritters. Serve immediately. Yields 6 fritters per serving.

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