Sweet Potato Fritters

Total Time
49 min
6 min
43 min
Serve these pleasantly sweet fritters alongside saucy dishes like chili and curry, or with roasted pork, beef, or turkey—even our Cajun Catfish.


uncooked sweet potato(es)

16 oz, 2 (8-ounce)

low-fat milk

¼ cup(s)


1 large, separated


4 tsp

ginger root

½ tsp, fresh, peeled and grated

table salt

¼ tsp

ground cinnamon


all-purpose flour

¼ cup(s)

baking powder

½ tsp


  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.


Using the (very) Petite Potato Pancakes in the 1972 Weight Watchers Program Cookbook as a starting point, we’ve updated the recipe with sweet potatoes, global flavors, and best of all, a satisfying portion size.

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