I’m a bit of a blank slate today, friends.
I wanted to start off by talking about the weather, and how unusually warm it’s been here in Virginia, but that seemed like such a small talk thing to do, and I don’t really do small talk.
If you’ve been visiting Flora & Vino for a while now , we’re definitely more than just acquaintances.
How about some big talk, instead?
Big like Baked Purple Sweet Potato Spiral Fritters, big.
And since we’re more than acquaintances, I know you know I have a thing for purple sweet potatoes.
So when I saw that Veggie Noodles Co had seasonal purple sweet potatoes, I know you know I knew I had to have them.
All of them. You follow?
I wanted to do these pretty purple spirals justice, so I decided to bake them into a dish all their own.
Although it’s been warm, I had no problem turning on the oven to create these delicious compact purple patties!
I love the idea of fritters, but I don’t usually love fried food, so I wanted to create an oil-free option by baking.
These fritters are very simple to make, and held together with a couple of “flax eggs” and GF flour!
I found that chickpea your worked well for my patties, but almond flour is another great option.
If you still want that “fried” look and taste without all the extra oil, try baking them on each side, then transfer to a preheated skillet sprayed with coconut oil and cook for ~2-3 minutes on each side.
This will give your patties a crunchier exterior and finish, but I found mine didn’t need it.
I’m currently loving the spice mixture of sweet paprika, curry powder, and cinnamon, but you can you use any spices you want to flavor your fritters.
Chili powder and a dash of cayenne would be fun for a spicy flair!
Alternatively, if you want to go sweet, try doing a mixture of cinnamon and sugar, and omit the scallions and onions.
These quirky patties comes out of the oven golden brown, perfectly crispy and ready for anything!
I like to serve mine with a dollop of almond or coconut milk yogurt and more green onion, but some other pairings ideas are herbed nut cheese, spicy salsa, or hummus.
Oh, or avocado/guacamole! Duh.
Enjoy these Baked Purple Sweet Potato Spiral Fritters for any time of the day.
Because they store well, they’re perfect for meal prep and tucking into dishes all week.
They’re great alongside greens for breakfast, dipping and snacking, or with sides as the main meal.
I also think they’d be totally cute served as an appetizer or party favor!
If you make these Baked Purple Sweet Potato Spiral Fritters, let me know! How did you enjoy them?
Come say hi at @flora_and_vino on Instagram and use #floraandvino.
For more fun sweet potato pairings, check out my Baked Yam Fries with Oil-Free Roasted Red Pepper Hummus, Purple Sweet Potato Fries with Beet Ketchup, and Pea Pesto Sweet Potato Poppers, too!
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- 2 flax eggs (2 TBS flaxseed + 6 TBS water)
- 5 cups Veggie Noodle Co purple sweet potato spirals (or sub regular sweet potato spirals)
- ½ cup GF flour of choice ( I used chickpea flour)
- ¼ cup chopped red onion
- 2-3 diced green onion
- ½ TBS sweet paprika
- ½ TBS curry powder
- ½ TBS cinnamon
- Optional for serving: coconut or almond milk yogurt, nut cheese, salsa, hummus, scallions
- Preheat oven to 375 and line a 1-2 large baking sheets with parchment paper.
- To a large bowl, add your flax egg mixture and allow to sit for 5-10 minutes to gel. Next, add purple sweet potato spirals, GF flour, red onion, green onion, and spices. Stir the mixture together with a spatula or massage lightly with your hands to make sure everything is well incorporated.
- Form purple sweet potato spiral mixture into small ~1/3 cup patties with your hands and flatten onto the parchment paper covered baking sheet.
- Bake the fritters until golden brown and crispy, about 25-30 minutes, flipping once halfway.
- Transfer the fritters to a cooling rack.
- Serve fritters with creamy coconut yogurt, nut cheese, salsa, or hummus!
- Store leftovers in the fridge for 5-7 days and freeze for long term storage.
This post is brought to you by Veggie Noodles Co, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!