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3 cups peeled and grated sweet potato (about 3 medium sweet potatoes)
1 cup finely chopped white onion
1 1/2 teaspoons pressed garlic
1 1/2 teaspoons sea salt
1 cup almond meal or almond flour
1/2 cup finely chopped fresh cilantro leaves
1 teaspoon ground pepper
2 eggs
1 tablespoon olive oil (for greasing cookie sheet)
1/2 cup sliced almonds
Optional for dipping: hummus or tahini sauce


1. Position a middle rack in the oven and preheat to 375°.
2. In a mixing bowl, combine sweet potato, onion, garlic, salt, almond meal/flour, cilantro and pepper. Stir in eggs.
3. Using clean hands, mix the contents of the bowl together well, then scoop heaping tablespoons of packed-puck shaped fritters and place equidistant from one another onto a cookie sheet that is greased with one tablespoon of olive oil. Sprinkle the tops of the fritters with sliced almonds.
4. Bake for 30 minutes, then turn over each with a spatula. Place back in the oven for an additional five minutes. Let cool for five minutes and serve. Enjoy the fritters on their own or with hummus or soy-based sauce for dipping.

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