Sweet Potato Patties

Sweet Potato Patties


For the dipping sauce:
  • 1/2 cup plain Greek yogurt
  • 2 tablespoons orange juice
  • 1 tablespoon honey
For the patties:
  • 2 sweet potatoes (about 1 1/2 pounds)
  • 1 1/2 tablespoons butter, softened
  • 1 1/4 cups panko bread crumbs
  • 3 green onions, white and light green parts, finely chopped
  • 1/2 cup toasted pecan halves, finely chopped
  • 3 tablespoons finely chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Vegetable oil, for frying

Make It

1. In a small bowl, stir together all the ingredients for the dipping sauce. Cover and refrigerate the sauce until serving time.

2. Peel the potatoes and chop them into large chunks. Place them in a large saucepan and cover them with cold water. Bring the water to a boil, then reduce the heat and simmer until the potatoes are fork-tender, about 25 minutes. Drain them in a colander and let any excess water evapo- rate, about 5 minutes.

3. Transfer the potatoes to a medium bowl and mash them until they're smooth. Add the remaining ingredients to the bowl and mix until well blended.

4. Shape the mixture into patties (we used 2 tablespoons for each, yielding 16). Line a baking sheet with paper towels.

5. Coat the bottom of a large skillet with oil and warm it over medium-high heat. Fry the patties in batches until well browned, about 3 minutes per side, adding more oil as needed. Transfer the patties to the prepared sheet.


  • Keep the patties in a 200 degrees oven until all are done. Serve the patties warm with the dipping sauce.