- Non-stick cooking spray
- 1 pound sweet potatoes
- 1 teaspoon cumin
- ½ teaspoon chili powder
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ⅓ cup all purpose flour
- 2 green onions, thinly sliced
- 1 large egg, lightly beaten
- ½ cup Greek yogurt
- 1 teaspoon Penzeys Justice seasoning or similar seasoning blend
Preheat the oven to 400° F. Grease a baking sheet with non-stick cooking spray; set aside.
Peel the sweet potatoes. Grate them using the large holes of a box grater or a food processor fitted with the grating disc. Gently squeeze the shredded potatoes with a towel to remove any excess moisture.
Combine the shredded sweet potatoes, cumin, chili powder, garlic powder, onion powder, kosher salt, black pepper, flour, and green onions in a large bowl. Stir in the egg.
Portion the fritter batter by the ¼-cup-full - a 2 ounce ice cream disher works perfectly for this. Form the batter into patties, but do not pack it too tight. Space them 2-3 inches apart on the prepared baking sheet.
Bake the fritters for 25-30 minutes in the preheated oven until they are browned on both sides, flipping them halfway through baking.
While they are baking stir the yogurt and the seasoning together. Serve the fritters on top of your favorite winter salad and drizzled with the yogurt sauce.
- Yields: 4 servings
- Preparation Time: 45 minutes