This recipe makes me swoon. Sweet potatoes are easily one of my favorite foods ever and this recipe really celebrates the simplicity of the sweet potato. These Smashed Sweet Potato Fritters are crusted in crushed pumpkin seeds and pistachios and very lightly fried in virgin coconut oil, the sultry coconut flavor is intoxicating. The clean flavors of this vibrant appetizer, snack or light lunch shine through. Add a drizzle of easy tahini or chipotle mayo on top and serve these toasty bites warm from the sizzling skillet. Make these and get your cozy on. Perfect as a fall party appetizer too!..
THIS. Is a new favorite recipe of mine..
Elegant meets rustic meets super easy kitchen work..
Hi there pretty fritter. That sauce looks quite fetching on you.
Perfect for parties or home alone snacking. I had this plate for lunch one day and was quite blissful after my feast.
Such a simple recipe for such a satisfying result!
Pretty green pistachios, all ground into green, pinkish and lime colors..
Comfort food. Yes. Please.
Yes, yes, I know there are lotsa photos. But really, I can't help myself. I'm a sweet potato-lover and proud of it.
Healthy bites! Vitamin A, fiber, potassium. Sweet potatoes are a feel good food. Add some mineral and healthy fat rich pumpkin seeds and pistachios, plus a light sizzle of healthy fat coconut oil and this yummy bite is your new fave bite.
Pumpkin who? Pass me a sweet potato.
Smashed Sweet Potato Fritters, Pistachio-Pumpkin Seed Crusted
vegan, makes 12 small fritters
2 medium sweet potatoes, diced
¼ cup pumpkin seeds
½ cup raw pistachios
virgin coconut oil for (very light) frying
Sauces:
Creamy Tahini-Maple:
1 tablespoon tahini
1 teaspoon maple syrup
2 teaspoon lemon juice
pinch of s&p and garlic powder
Chipotle Mayo:
1 tablespoon vegan mayo
⅛ teaspoon chipotle or chili powder
½ teaspoon agave or maple syrup
Directions:
1. Peel and dice your sweet potatoes.
2. In a food processor or blender, process your seeds and nuts until fine, yet still slightly coarsely ground.
3. In a wide, deep skillet, add the diced potatoes. Fill skillet with enough water to cover the potatoes. Turn heat to high and boil until the potatoes are tender, but not falling apart. Fork-slice tender is perfect.
4. Drain the water from the skillet and add a pinch of salt and pepper and optional chili powder. Saute the potatoes for 1-2 minutes over medium heat just to dry them out a bit and dry out any excess water. The potatoes may stick and brown a bit on the edges, just scrape them up with a spatula. Turn off heat after a few minutes and transfer potatoes to a bowl. They should be quite tender and slightly caramelized now.Very lightly mash the potatoes using a fork. Keep a few cubes in tact, but mash about half the cubes. Allow potatoes to cool a few minutes before handling.
5. Using your hands, scoop 2-3 tablespoon of potatoes and press them together to form small fritters. Coat the fritters in your nut/seed mixture by dipping them and pressing the coating into the fritters. Try not to handle the fritters too much since they are still delicate and soft. A quick dunk into the seed/nut coating on both side and roll along the sides should do it. The potato fritter is naturally sticky. Form your fritters, place on a plate, ready to fry.
6. Wipe the skillet clean of any potato residue and add 1 tablespoon coconut oil. Turn heat to medium-high. When oil is hot, add fritters to pan and "fry" for a very quick 30-60 seconds on each side and remove from the pan. You just want to toast and brown the seeded coating since the potato is already cooked and warm.
7. Whip up your sauce(s). You can drizzle using a fork or a squeeze container. I simply use a plastic baggie with one corner sliced off to create a squeeze tip.
8. Serve these fritters toasty warm. Enjoy!
Leftovers: store covered in the fridge and re-heat in a warm oven.
Half-mash the cooked cubes..
Super yummy without sauce too!..
Chess Teugels says
The first recipe I made from your blog and I love it! It's full of soft sweet crusty flavour, so I would eat this as a light evening meal with some of that sause and/or with some salade, or at noon (chilled).
Only one remark: the frying (step 6) made a lot of the nuts fall off right away (into the coconut oil)... so I had to add some extra nuts afterwards 🙂 and also it's kind of delicate handling the fritters to get them out of the frying pan in one piece... but I guess practice makes perfect 😉 superb dish (and blog)! Love from Belgium.
Samantha Rose says
I am entirely new to the vegan lifestyle and this is the first actual recipe I've tried..after weeks of reading your blog....it's incredible!! I could eat these everyday 🙂
Lori Cahill says
I love these recipes but unfortunately I live in a country that does not have sweet potatoes...any suggestion...they do have some forms of squash but I have found they do taste different and are a lot more runny...any suggestions?
anna duncanson says
i made this last night only did half sweet potato, half pumpkin. it was DIVINE. thanks so much.
Guest says
i made this last night and it was DIVINE. thanks so much!
Derrick Reider says
any nutritional info available for this dish? just curious .. im on weight watchers and it helps me track what Im eating ..
RockMyVeganSocks says
Mmmm these sound super delicious! And look so cute =)
Sara Hohn says
What a fun and eye-catching recipe. I am powerless around sweet potatoes and these look wonderful. I especially love that you used coconut oil which sounds like it adds a nice dimension. The sauces also look divine. Think I'll need to make both…:)
Derrick Reider says
Oh man this was so delicious ..! I have extra pistachio and pumkin seed mix that im mixing with roasted beets .. that should be yummy as well ! thanks for the wonderful recipie !
Medha says
Healthy and easy recipe! Love the pictures, specially the crushed pistachios one.
Kathy Patalsky says
Yes I think there are a number of nut/seed combos that would work well. Pecans would be nice too.
Christine (Run Plant Based) says
These look very yummy and gorgeous!
Kevin says
These sound so good!
Christina says
Sweet potatoes and chipotle are a match made in heaven!
Heather McClees says
Well holy yum!:) I love these because they're really simple! I also like the fun Halloween colors. I don't eat enough pistachios, so thanks for giving me new ways to love and use them:)
Suzanne says
Yum! This reminds me of falafel; can't go wrong with sweet potato!
Maggie Muggins says
Sweet potatoes are by far my favorite food, these look amazing and I love how simple they are!
Janae @ Bring-Joy says
I'm really getting into making my own veggie burgers/patties--they're so much easier & versatile than I imagined (& much cheaper/better than store bought). I love the addition of pistachios in these.
Jenni says
These sound (and look!) incredible. I love sweet potatoes, pistachios, AND tahini. This recipe hits the trifecta. I just bought a brand new jar of tahini, so I've gotta make something with it! 🙂
Anna says
Oh yum! I love your pumpkin fritters recipe, so I have no doubt this one will be good, too! What sub would you recommend in place of the pistachios? I don't have those on hand. Thanks!
Jen Havard says
Do you think a sub of sunflower seeds and walnuts would work? Those are pantry staples for me these days. Pumpkin seeds & pistachios would require a trip to the store!
Also I have leftover baked sweet potatoes. So am going to try to make these using them up.
Thanks for always thinking up these delicious combinations! And gorgeous photos that make me want to make the dish right away!
Kathy Patalsky says
Thanks Carie! Yes, you are right!.. sweet potatoes + coconut oil = heaven 🙂
Kathy Patalsky says
thanks! oo yes good idea! soft falafel-like addition. You could smash in some white beans too if you'd like.
Warm Vanilla Sugar says
These look great! I bet they'd be fab in a pita!!
Carie says
Yum! The combination of ingredients sounds delicious. I've always imagined sweet potatoes would go really well with coconut oil. I love that you kept this simple and just let the flavor of the sweet potatoes shine through; they have such a wonderful flavor even without seasonings. This would make a great Thanksgiving appetizer!