This recipe makes me swoon. Sweet potatoes are easily one of my favorite foods ever and this recipe really celebrates the simplicity of the sweet potato. These Smashed Sweet Potato Fritters are crusted in crushed pumpkin seeds and pistachios and very lightly fried in virgin coconut oil, the sultry coconut flavor is intoxicating. The clean flavors of this vibrant appetizer, snack or light lunch shine through. Add a drizzle of easy tahini or chipotle mayo on top and serve these toasty bites warm from the sizzling skillet. Make these and get your cozy on. Perfect as a fall party appetizer too!..
THIS. Is a new favorite recipe of mine..
Elegant meets rustic meets super easy kitchen work..
Hi there pretty fritter. That sauce looks quite fetching on you.
Perfect for parties or home alone snacking. I had this plate for lunch one day and was quite blissful after my feast.
Such a simple recipe for such a satisfying result!
Pretty green pistachios, all ground into green, pinkish and lime colors..
Yes, yes, I know there are lotsa photos. But really, I can’t help myself. I’m a sweet potato-lover and proud of it.
Healthy bites! Vitamin A, fiber, potassium. Sweet potatoes are a feel good food. Add some mineral and healthy fat rich pumpkin seeds and pistachios, plus a light sizzle of healthy fat coconut oil and this yummy bite is your new fave bite.
Pumpkin who? Pass me a sweet potato.
Smashed Sweet Potato Fritters, Pistachio-Pumpkin Seed Crusted
vegan, makes 12 small fritters
2 medium sweet potatoes, diced
¼ cup pumpkin seeds
½ cup raw pistachios
virgin coconut oil for (very light) frying
1 tablespoon tahini
1 teaspoon maple syrup
2 teaspoon lemon juice
pinch of s&p and garlic powder
1 tablespoon vegan mayo
⅛ teaspoon chipotle or chili powder
½ teaspoon agave or maple syrup
1. Peel and dice your sweet potatoes.
2. In a food processor or blender, process your seeds and nuts until fine, yet still slightly coarsely ground.
3. In a wide, deep skillet, add the diced potatoes. Fill skillet with enough water to cover the potatoes. Turn heat to high and boil until the potatoes are tender, but not falling apart. Fork-slice tender is perfect.
4. Drain the water from the skillet and add a pinch of salt and pepper and optional chili powder. Saute the potatoes for 1-2 minutes over medium heat just to dry them out a bit and dry out any excess water. The potatoes may stick and brown a bit on the edges, just scrape them up with a spatula. Turn off heat after a few minutes and transfer potatoes to a bowl. They should be quite tender and slightly caramelized now.Very lightly mash the potatoes using a fork. Keep a few cubes in tact, but mash about half the cubes. Allow potatoes to cool a few minutes before handling.
5. Using your hands, scoop 2-3 tablespoon of potatoes and press them together to form small fritters. Coat the fritters in your nut/seed mixture by dipping them and pressing the coating into the fritters. Try not to handle the fritters too much since they are still delicate and soft. A quick dunk into the seed/nut coating on both side and roll along the sides should do it. The potato fritter is naturally sticky. Form your fritters, place on a plate, ready to fry.
6. Wipe the skillet clean of any potato residue and add 1 tablespoon coconut oil. Turn heat to medium-high. When oil is hot, add fritters to pan and “fry” for a very quick 30-60 seconds on each side and remove from the pan. You just want to toast and brown the seeded coating since the potato is already cooked and warm.
7. Whip up your sauce(s). You can drizzle using a fork or a squeeze container. I simply use a plastic baggie with one corner sliced off to create a squeeze tip.
8. Serve these fritters toasty warm. Enjoy!
Leftovers: store covered in the fridge and re-heat in a warm oven.
Super yummy without sauce too!..