Baked Purple Sweet Potato Spiral Fritters

Baked Purple Sweet Potato Spiral Fritters without any added oils, gluten, or dairy. Enjoy them as breakfast, snack, party favors, or the main meal. 

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 gluten-free 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.

If you make these Baked Purple Sweet Potato Spiral Fritters, let me know! How did you enjoy them?

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!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

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!

If you loved this post and want more, go to my homepage and subscribe to get more deliciousness delivered right to your inbox!

XO Lauren

Baked Purple Sweet Potato Spiral Fritters

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• Author: Flora & Vino
• Total Time: 45 mins
• Yield: about 12 fritters
• Diet: Vegan

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Description

Baked Purple Sweet Potato Spiral Fritters without any added oils, gluten, or dairy. Enjoy them as breakfast, snack, party favors, or the main meal.

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Ingredients

• 2 flax eggs (2 TBSP flaxseed + 6 TBSP water)
• 5 cups Veggie Noodle Co purple sweet potato spirals (or sub regular sweet potato spirals)
• ½ cup gluten-free flour of choice ( I used chickpea flour!)
• ¼ cup chopped red onion
• 2–3 diced green onion
• 1/2 TBSP sweet paprika
• 1/2 TBSP curry powder
• 1/4 tsp cinnamon

For serving

• coconut or almond milk yogurt
• nut cheese
• salsa
• hummus
• scallions

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Instructions

1. Preheat the oven to 375°F and line a 1 or 2 large baking sheets with parchment paper.
2. To a large bowl, mix up the flax egg mixture and allow to sit for 5-10 minutes to gel.
3. Next, add the purple sweet potato spirals, gluten-free flour, red onion, green onion, and spices. Stir the mixture together with a spatula to make sure everything is well incorporated.
4. Form purple sweet potato spiral mixture into small ~1/3 cup patties with your hands and flatten them onto the parchment paper covered baking sheet.
5. Bake the fritters until they’re golden brown and crispy, about 25-30 minutes, flipping once halfway.
6. Transfer the fritters to a cooling rack to cool slightly.
7. Serve the fritters warm with creamy coconut yogurt, nut cheese, salsa, or hummus!
8. Store any leftovers in the refrigerator for 2-3 days and reheat before serving.

Notes

*Recipe heavily adapted from Inspiralized Spiraled Sweet Potato Chili Fritters

• Prep Time: 15 mins
• Cook Time: 30 mins
• Category: Snack, Entree
• Method: Oven-Bake
• Cuisine: Oil Free, Gluten Free, Paleo

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!