Sweet Potato Fritters {PALEO}

Holy weather!  I know that some people are tired of all the talk about weather, but seriously, it’s been such a crazy winter!  A week ago we had over a foot of new snow on the ground, today the high is 55 and a good amount of snow has melted.  Tomorrow thunder storms are forecasted!  Wow!

Today’s recipe is inspired by those descendant rosemary garlic sweet potato fries you typically find at swankier burger joints; the kind of fries you feel like you can eat a whole sweet potato worth of.  The recipe is pretty simple with only five (ish) ingredients and it takes only 15 minutes to make.  Best of all, you know exactly what you are eating, since you made it yourself.  So without further ado:  Sweet Potato Fritters {PALEO}.

Paleo sweet potato fritters that are good to eat any time of day!

Sweet Potato Fritters {PALEO}

  • Servings: 2
  • Difficulty: easy
  • Print


  • 2 cups grated sweet potato (about one average size sweet potato worth)
  • 2 cloves garlic, minced
  • 1 Tablespoon fresh rosemary, chopped
  • 1 Tablespoon tapioca flour
  • 1 egg, lightly whisked
  • salt and pepper to taste
  • Paleo friendly cooking oil of choice, I used bacon fat


  1. Heat a large skillet over medium high heat.  Add about a tablespoon of fat and bring the fat to temperature.
  2. Meanwhile, grab a large bowl and stir together the sweet potato, garlic, rosemary and tapioca flour.
  3. Add the egg to the mixture.  Season with salt and pepper.  Stir to combine.
  4. Make the fritters by using a 1/4 cup measuring cup.  Scoop the sweet potato mixture into the measuring cup, then turn the cup over onto your hand.  Flatten the potatoes between your hands then carefully place them in your skillet.  Repeat until you’ve used all the sweet potatoes.  I made five.
  5. Cook for about 5 minutes per side, turning carefully and pressing flat as they cook.
  6. Eat and enjoy!

We like to eat these for at any meal!  They go well with eggs, steak, sausages…  Lots of options.


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