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Sweet Potato Fritters + Turmeric Ginger Dipping Sauce

These Sweet Potato Fritters + Turmeric Ginger Dip are brought to you by The Whole Smiths. These delicious fritters are gluten-free and Whole30 compliant and perfect for your football watching!


  • 4 medium sweet potatoes baked
  • 1 teaspoon ghee of coconut oil
  • 1/2 medium sweet onion finely chopped
  • 4 cloves garlic minced
  • 1/4 cup + 1 tablespoon potato starch
  • 2 eggs beaten
  • 1 [3/4] teaspoons salt
  • 1/4 cup coconut oil add more if necessary for frying if pan gets dry
  • 1/2 cup 30-Second Mayonnaise
  • 2- inch section of fresh turmeric grated with a rasp (or substitute 1 teaspoon ground turmeric)
  • 1- inch section of fresh ginger grated with a rasp (or substitute 1/2 teaspoon ground ginger)
  • 2 teaspoons unsweetened almond milk
  • 1 teaspoon honey omit for Whole30
  • 1/4 teaspoon black pepper


  • Preheat the oven to 425* F. Wrap each sweet potato in aluminum foil and place on a baking sheet and bake for 45 minutes until the sweet potatoes are tender and cooked through. The time may vary depending on size of sweet potatoes.
  • While the sweet potatoes are baking, add 1 teaspoon of coconut oil or ghee to a frying pan over medium heat. Once the oil is hot add the chopped onions to the pan and cook for 7-8 minutes until the onions are tender are lightly browned on the edges. Add the garlic to the pan, stir and cook for an additional minute until the garlic is fragrant.
  • Remove the skin from the baked sweet potatoes while still hot (but cool enough that you can handle them). Add the sweet potato flesh to a large bowl along with the cooked onions and garlic, potato starch, eggs, and 1[1/2] teaspoons of salt. Stir to combine well.
  • Add 1/4 cup coconut oil to a large frying pan or dutch oven and heat over medium heat. Once the oil is hot spoon about 2 tablespoons of the sweet potato mixture into the frying pan. Repeat, careful not to crowd the fritters as it will make them hard to flip. Cook on each side 2-3 minutes until they are lightly crisped and golden brown on the edges. Once done, remove and drain on a paper towel and transfer to a wire rack. You will need to do this in batches. Or feel free to have two frying pans / dutch ovens going at once to shorten the time.
  • To make the dip add the mayonnaise, turmeric, ginger, almond milk, honey, and black pepper to a small bowl and stir to combine.
  • Serve dipping sauce along side fritters.