Cinnamon Spiced Sweet Potato Fritters with Coconut Whipped Cream

Cinnamon Spiced Sweet Potato Fritters with Coconut Whipped Cream

Stole (many) a spiced cinnamon sweet potato fritter my heart. And the heart of everyone who tried this.

No, but seriously – is there anything better than a hot and perfectly crispy on the outside, tender on the inside sweet potato fritter? What if I told you they're spiced with ground cinnamon, fancy molasses, nutmeg, ground vanilla bean, a pinch of sea salt and topped with homemade coconut whipped cream, dark chocolate chips, or walnuts and golden raisins? Um, yeah – I didn't think so.

It's time we use our veggies to make dessert! But not just any dessert – this delectably delicious sweet spin on latkes. We're all used to and love traditional, savory potato latkes or fritters. But this, my friends, is an entirely different latke or fritter. The coconut sugar, the molasses or pure maple, the cinnamon, pure vanilla and nutmeg give it a flavor that's like nothing you've ever tried. It's sweet, it's rich, but it’s also healthy and highly addictive.

They're lightly fried in cold pressed coconut oil for that subtly sweet and crispy texture. These are made with a pinch of coconut flour which makes them perfectly paleo and gluten-free, too. And to finish them off, you must enjoy them warm with a dollop of fresh (dairy-free) coconut whipped cream for the win. Factor in a sprinkling of walnuts, mini dark chocolate chips or golden raisins and you get an A for presentation.

They take mere minutes to prep – especially if you have a state of the art kitchen hack up your sleeve. I love my Veggie Bullet because of its 3-in-1 function: spiralizer, shredder and slicer. Best of all, it makes all of the above happen in a quick, effortless, no-mess situation. Zero-mess and half the prep time. Who’s in? I experimented with both the spiralizer and shredder functions for this recipe. It was a tough decision. (I also ate way more fritters than I could possibly count. That part wasn’t particularly tough.)

The final verdict: I enjoy shredded potato fritters more. It’s easier for them to cook through than the spiralized ones, which may be – ahem a little too crunchy for some. In the end, it was a total texture-call. You guys can go for either and not be disappointed. That’s the humble opinion of this test-kitchen gal.

Y'all ready for this one? Here we go... Share them with those you love, they’ll love you a little more for these!

Find this and other healthy recipes on The Dish on Healthy!

Ingredients
  • 1 Large Sweet Potato
  • 1 ½ Tablespoons Liquid Fancy Molasses or Pure Maple Syrup
  • ½ Tablespoon Ground Cinnamon
  • 1 Tablespoon Organic Coconut Sugar or Brown Sugar
  • ½ Teaspoon Ground Nutmeg
  • ⅓ Cup Organic Coconut Flour
  • ¼ Teaspoon Sea Salt
  • 3 Organic Eggs
  • 2 Teaspoons Pure Vanilla Extract or 1 tsp Ground Vanilla Bean
  • 1 Teaspoon Pure Maple Syrup or Organic Powdered Sugar, or to taste
  • 1 Tablespoon Coconut Oil, for light frying
  • 1 Can Full-Fat Coconut Milk (14-ounce can)
Steps to Prepare
  1. To make the Coconut Whipped Cream, place the can of coconut milk in your fridge overnight to separate the liquid from the fat. The fat will naturally harden.
  2. The next day, pour the liquid (coconut milk) out into a small bowl and reserve for future smoothies or recipes. Spoon the solidified fat into a small bowl.
  3. With a hand-held mixer, whip the hardened fat for about 30-35 seconds. Start on low for the first 10 sec and then go on high, gradually. Drain any liquid as you beat. Beat until smooth & creamy. It should look just like dairy whipped cream. Sweeten with sugar or maple syrup to taste.
  4. Store in the fridge inside a container for 1-2 days tops.
  5. To make the Cinnamon Spiced Sweet Potato Fritters, use the Shredder Blade to shred an extra large sweet potato into a large bowl.
  6. In a smaller bowl, add the rest of the ingredients minus the coconut flour and coconut oil. Beat the ingredients with a fork until you have a smooth paste.
  7. Pour the egg and spices mixture in with the shredded potato. Mix well. Finally, add the coconut flour and mix well.
  8. Warm a pan to medium-high heat and add 1 tbsp of coconut oil. Shape mixture into large meatball sized balls and flatten with both hands to form a patty. Tip: the smaller you make them, the faster they cook.
  9. Cook for about 2 mins on each side and then turn when edges start to brown.
  10. Serve with a dollop of fresh Coconut Whipped Cream and a sprinkle of your favorite toppings like dark chocolate chips, chopped walnuts, golden raisins, a dash of cinnamon, mulberries, and raw cacao nibs.
  11. Enjoy!
Notes
  1. Don't own a Veggie Bullet yet? Use a hand spiralizer to spiralize your fruits and veggies, a food processor to shred and chop, and a knife and cutting board to slice. Expect additional prep time and counter space.

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