Corn and Sweet Potato Fritters

Corn and Sweet Potato Fritters
Recipe Type: Side
Cuisine: Hispanic
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 10
A quick and easy side for your next BBQ or picnic! Perfectly spicy and great for leftover corn on the cob!
  • 2 medium sweet potatoes, peeled
  • 1/4 cup olive oil
  • 1 egg
  • 1 tsp cumin
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1/2 tsp grated black pepper
  • 3/4 cup corn (frozen or leftover)
  1. Preheat oven to 400 degrees.
  2. Grate sweet potatoes into a large bowl.
  3. Add oil and egg, and toss to combine.
  4. Add spices and stir until well distributed.
  5. Stir in corn.
  6. In a 9×9 casserole dish sprayed with olive oil or cooking spray, spread the mixture in a thin layer and pat down firmly.
  7. Bake, uncovered, at 400 deg for 30 min, or until top is brown and crispy.






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