Sweet Potato Fritters (Latkes) For Babies & Toddlers
Sweet potato fritters for babies 8 months+ toddlers and older kids. Simple to make ahead, fried or baked – they make the perfect finger food for babies as well as for baby led weaning method.
These sweet potato fritters (people also call them latkes) are sweet and soft on the inside, and slightly crispy on the outside. The shredded sweet potatoes being as the main ingredient – form little veggie patties perfectly cooked until golden-brown.
Sweet Potato Fritters As Baby Finger Food
Sweet potatoes are one of the babies’ favorite food, they are great for babies as young as 6 months. You can make a nutritious sweet potato puree, use for baby led weaning (sweet potato wedges) or combined with other ingredients to form tasty little fritters (patties) or latkes. Either way, sweet potatoes for babies make a great finger food.
Related: Beet Fritters
Ingredients You Need
- Sweet potatoes – peeled and shredded.
- Egg – as a binding agent.
- Flour – helps the fritters to hold together better.
- Salt and spices – optional for flavor.
How To Make Sweet Potato Fritters For Baby / Toddler
Step 1. Place shredded sweet potato in a medium bowl and stir with egg, flour, garlic, onion powder and salt until just combined.
Step 2. You can divide the mixture with a spoon in 8 parts, or use one at a time (about 1.5 tbsp) to form small patties. Shape with your hands into desired size. Keep them more flat for faster even cooking. Make sure to keep the edges round and even.
This post may contain affiliate links. To read the disclaimer policy See This.
Step 3. Heat 1/2 cup tbsp of olive oil or avocado oil in a large non-stick skillet over medium-high heat. If you’re using a ceramic skillet, you can cook the fritters without oil, they won’t stick (the color will be less golden though).
Step4. When ready, reduce the heat to medium and pan-fry the sweet potato fritters in batches until golden brown, about 3 minutes per side. Let them cool on a rack before serving.
Tip Perfectly Cooked Sweet Potato Latkes / Patties
Sweet potatoes have a higher sugar content when compared to regular white potatoes and they tend to burn more quickly. Keep an eye and lower the heat if the edges darken very quickly.
Make them more crispy: once the sweet potato is shredded place it in a cheese cloth and squeeze as much liquid as possible before adding the rest of ingredients.
Variations (Change The Flavor)
Mix shredded sweet potatoes with shredded white potatoes, cabbage, any squash, zucchini, carrots, beets or any other root vegetable. Combine 2 ore more ingredients as you like.
Make It Gluten Free Or Grain Free
Swap the all purpose flour with any gluten free flour (sorghum, buckwheat, rice flour works well) or grain free flour (arrowroot, cassava, tapioca, tigernut).
How To Store (When You Make Ahead)
Store leftovers for 3-4 days covered (to seal the moisture) in the refrigerator.
Freeze up to 3 months in an airtight container.
Thaw / reheat – just pop them out of the freezer and place in a toaster.
Are These Patties Suitable For Babies / Toddlers?
These sweet potato fritters are suitable for babies who learned how to chew (aprox. 8 months and up) including baby led weaning – they are soft inside but some small bits of shreds might be a problem for some babies.
To make them healthier, remove the salt, and the oil. Use a ceramic skillet or the oven, if you want them oil free.
Toddlers and older kids can eat these sweet potato latkes without any problem, you can even try and add some other vegetables suggested above. They make such a great addition to their lunch box as finger food.
Need more finger food recipes? Check out the finger food category for more ideas!
More Sweet Potato Recipes
- Sweet Potato Baby Led Weaning: Ways To Serve
- Sweet Potato Apple Broccoli Puree For Baby Stage 2 (6 month +)
- Sweet Potato Pancakes For Baby/Toddler/Kids
Sweet Potato Fritters (Latkes) Recipe For Babies & Toddlers
Ingredients
- 1 medium sweet potato (peeled and shredded)
- 1 medium egg
- pinch of onion powder (or use shredded onion)
- pinch of garlic powder (optional)
- pinch of salt (omit for babies younger than 9 months)
- 1.5 tbsp flour (or use gluten free flour (see notes))
- oil for frying
Instructions
- Place shredded sweet potato in a medium bowl and stir with egg, flour, garlic, onion powder and salt until just combined.
- You can divide the mixture with a spoon in 8 parts, or use one at a time (about 1.5 tbsp) to form small patties. Shape with your hands
Fried in a skillet
- Heat 1/2 cup tbsp of olive oil or avocado oil in a large non-tick skillet over medium-high heat. If you're using a ceramic skillet, you can cook the fritters without oil, they won't stick (the color will be less golden though).
- When ready reduce the heat to medium and pan-fry the sweet potato fritters in batches until golden brown, about 3 minutes per side.
- Let them cool on a rack before serving.
Baked in the oven
- Preheat your oven to 425-450F with a cookie sheet inside (you may need to adjust the temperature during baking). Once ready to bake, take the sheet out of the oven (it should be really hot) line it with a parchment paper and quickly place all of the sweet potato latkes at once, shape and flatten with a spatula.
- Get them in the oven and bake until they look cooked through (about 15-20 minutes). Use the broiler for a few minutes if you want a more crispy crust on top. Optional: spray the parchment paper with oil before placing the fritters (the oil will yield a more golden crispy color).
Notes
Variations (Change The Flavor)
Mix shredded sweet potatoes with shredded white potatoes, cabbage, any squash, zucchini, carrots, beets or any other root vegetable. Combine 2 ore more ingredients as you like. Make the fritters more crispy: once the sweet potato is shredded place it in a cheese cloth and squeeze as much liquid as possible before adding the rest of ingredients.Make Them Gluten Free Or Grain Free
Swap the all purpose flour with any gluten free flour (sorghum, buckwheat, rice flour works well) or grain free flour (arrowroot, cassava, tapioca, tigernut).Nutrition
©ThrivingNest. Content and photographs are copyright protected and need prior permission to use. Copying and/or pasting full recipes to other websites and any social media is strictly prohibited. Sharing and using the link of this recipe is both encouraged and appreciated!
Can I use almond flour if I don’t have any of the other types of flour u had mentioned?
I’m not sure what texture this will bring. Usually starchy fine flours work better.
I see these can be frozen for 3 months… this may sound silly but do you cook them first, let them cool then freeze or just prepare, freeze then cook when needed?
Best way is to freeze cooked, otherwise they will tend to separate and get soggy