Baked Sweet Potato Fritters with Hot Honey & Feta Dip

Sweet Potato Fritters with Hot Honey & Feta Dip

These baked sweet potato fritters are small, visibly grated patties with browned edges and tender centers. Squeezing out some moisture helps them hold their shape and brown instead of steam. Serve them warm over a thick whipped feta dip, then add hot honey, toasted almonds, and mint. Assemble the platter just before serving so the fritters keep their lightly crisp edges.

Prep: 20 minutes | Cook: 25–30 minutes | Total: 45–50 minutes | Yield: About 12–14 fritters; serves 4 as an appetizer or side

Ingredients

For the fritters

• 1 1/2 pounds sweet potatoes, peeled (680g)
• 1 large egg
• 2 tablespoons all-purpose flour (16g), plus up to 1 tablespoon more if needed
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon kosher salt, or to taste
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil

For the dip and topping

• 6 ounces feta cheese, drained and patted dry (170g)
• 1/2 cup plain Greek yogurt (120g)
• 1 tablespoon fresh lemon juice
• 1 tablespoon olive oil
• 2 tablespoons hot honey, or to taste
• 2 tablespoons toasted sliced almonds (12g)
• About 2 tablespoons loosely packed small fresh mint leaves

How to Bake the Sweet Potato Fritters

1. Prepare the pan: Fully preheat the oven to 400°F (205°C). Line a large rimmed baking sheet with parchment paper.
2. Grate and squeeze: Coarsely grate the sweet potatoes. Wrap the shreds in a clean kitchen towel and squeeze out noticeable liquid. They should still feel damp, but should not release liquid into the mixing bowl.
3. Mix and shape: Combine the shreds with the egg, 2 tablespoons flour, garlic powder, paprika, salt, and pepper. Portion about 1/4 cup per fritter and press into roughly 1/2-inch-thick patties. If the mixture will not hold a patty, mix in up to 1 additional tablespoon flour. Arrange the patties about 1 inch apart, using a second sheet pan if needed. Lightly brush both sides with 1 tablespoon olive oil total.
4. Bake and flip: Bake uncovered for about 25–30 minutes. Check the undersides at 13–15 minutes; once they have begun to brown and set, flip gently with a wide spatula. Start checking overall browning at 25 minutes. The fritters are done when both sides have golden-brown patches, the edges look lightly crisp, and the centers are set rather than wet with loose shreds. Let stand on the pan for 2–3 minutes before moving.
5. Whip the feta: While the fritters bake, blend the patted-dry feta, yogurt, lemon juice, and remaining 1 tablespoon olive oil in a food processor or blender. Scrape down the sides and blend until smooth and thick enough to spread. Start without added water, and taste before adding any salt.
6. Assemble: If the almonds are not already toasted, toast them in a small skillet over low to medium-low heat until golden. Spread the feta dip across a shallow platter. Arrange the warm fritters loosely over it, leaving some dip visible. Drizzle with hot honey and scatter the almonds and mint on top.

How to Keep the Fritters Together

Wet shreds can make the patties spread and steam rather than brown. Squeeze out noticeable liquid without trying to dry the potatoes completely. The mixture should press into a patty without liquid pooling around it. Use the extra flour only if needed, and wait until the undersides have set before flipping.

How to Keep the Feta Dip Thick

Feta brine can thin the dip, so drain and pat the cheese dry before blending. The yogurt, lemon juice, and olive oil should make it smooth without added water. A thick dip will stay visible around the fritters instead of running across the platter.

Serving and Storing

Plate the fritters shortly before serving; their undersides will soften if they sit on the dip. If hot honey is unavailable, stir a pinch of chili flakes into regular honey and use it as the finishing drizzle. For a different sauce pairing, try crispy sweet potato fritters with Sriracha mayo.

Store plain baked fritters in an airtight container in the refrigerator for up to 4 days. Refrigerate leftover dip separately, and add the honey only when serving. Reheat fritters in an oven or toaster oven until hot and the edges regain some crispness; a microwave will leave them softer.

Plain baked fritters can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating. Keep the dip and toppings separate rather than freezing the assembled platter.

Nutrition

Approximate per serving (1/4 of the recipe): 430 calories, 15g protein, 20g fat, 50g carbohydrates. Approximate per 100g of finished dish: 170 calories, 6g protein, 8g fat, 20g carbohydrates. Values are estimates; yogurt choice, optional extra flour, and moisture lost during baking will affect them.