Creamy textured, but substantial – these sweet potato fritters surprised me.

I was tinkering with new ways to use my favorite Beauregard sweet potato, and imagined that a fried patty of shredded sweet potato lightly bound with egg and panko might work.  But I was blown away by the creamy textured interior.

It made sense to me when I remembered the high moisture content of sweet potatoes.  The flavor is straight ahead sweet potato, but the texture is moist and custardy on the inside, lightly crispy on the outside.

I served these with spicy pigeon peas and braised collards, and topped mine with Sriracha.  But the flavor of these fritters is so delicate that I’m planning a future dessert: top them with maple syrup and sliced peaches and whipped cream.   Enjoy!

Sweet Potato Fritters
(Makes 5 – 6 fritters.  Doubles easily)

1 medium Beauregard sweet potato, peeled and shredded (about 8 oz)
2 eggs
1/2 cup panko crumbs
1/2 tsp. sea salt
5 TB good quality high smoke point oil for frying (I use avocado oil)

Combing all ingredients except vegetable oil.  Heat wide saute pan over medium heat until warm, then add the oil.  Using your hands, shape the sweet potato mixture into 5 – 6 patties.  They will not seem cohesive, but don’t worry — they will become a cohesive whole while frying.

Gently fry the fritters on medium low heat — about 5 – 6 minutes on a side.  Be sure to keep the heat on the low side so that the outsides of the fritters don’t get too dark.  Once the fritters are evenly cooked the interiors will be creamy and soft while the exterior is browned and crisp.  Serve hot with your choice of condiment — Sriracha is my favorite.

These fritters may be made in advance and frozen.  Gently thaw in the microwave on low power, then crisp in a 350 oven to refresh the texture.