Description
These Crispy Parmesan Herb Sweet Potato Patties are a fantastic way to transform humble mashed sweet potatoes into a crave-worthy side dish or appetizer. Golden and crisp on the outside with a soft, savory center, they are seasoned with garlic, oregano, and salty Parmesan cheese. Paired with a quick and creamy herb mayo, these patties are perfect for using up leftover mash or as a tasty alternative to traditional fries.
Ingredients
The Sweet Potato Patties
- 1 cup mashed sweet potatoes (approx. 240g or 2 medium potatoes, cooked and mashed)
- 1 large egg
- 1/4 cup breadcrumbs (Panko or regular)
- 1/4 cup Parmesan cheese, shredded
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- Olive oil or melted butter (for brushing)
The Herb Mayo Dipping Sauce
- 1/2 cup mayonnaise
- 1 teaspoon mixed dried herbs (or Italian seasoning)
Instructions
Prep
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Mix Ingredients
In a medium bowl, whisk together the egg, sea salt, black pepper, garlic powder, and oregano.
Combine
Add the mashed sweet potatoes, breadcrumbs, and shredded Parmesan. Mix until everything is well combined and holds together.
Texture Check
If the mixture is too wet to handle, add a tablespoon of flour or a few more breadcrumbs to stiffen it up.
Shape Patties
Using a scoop or 1/4 cup measuring cup, scoop 6 mounds of the mixture onto the prepared baking sheet.
Flatten
Space them out evenly and use a spatula to flatten the tops gently to form thick disc shapes.
Bake
Brush the tops of the patties generously with olive oil or melted butter. Cook: Bake for 15 minutes.
Flip & Finish
Remove from the oven. Carefully flip each patty to the other side. Brush: Brush the new top side with a little more oil/butter. Crisp: Bake for another 10 minutes until browned and set.
Make Dip
While the patties cool slightly, mix the mayo and mixed herbs together in a small bowl.
Serve
Serve the patties warm with the creamy herb mayo on the side.
Notes
Moisture Control: If boiling your sweet potatoes to make the mash, let them steam dry in the colander for a few minutes after draining. Excess water is the enemy of a crispy patty! Baking the sweet potatoes whole first yields the driest, best mash for this recipe.
Parchment is Key: The sweet potato mixture can be sticky. Parchment paper ensures you can flip them without them sticking or breaking apart.
Cooling Time: Let the patties rest on the baking sheet for 5 minutes after taking them out of the oven. They firm up significantly as they cool, making them easier to pick up.
Make Ahead: You can mix the dough and shape the patties on the baking sheet, then refrigerate them for a few hours before baking. Cold patties actually hold their shape better in the oven!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish / Appetizer
- Method: Baked
- Cuisine: American / Mediterranean Fusion
Nutrition
- Serving Size: 1 Patty (without sauce)
- Calories: 95
- Sugar: 2g
- Sodium: 280mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
Keywords: sweet potato patties, parmesan sweet potato, baked fritters, healthy toddler recipes, leftover mashed potatoes, vegetarian side dish, savory sweet potato