I just made Blw Sweet Potato Fritters that actually hold together, crisp on the outside and pillowy inside, and my toddler ate three before I could blink.
I’m obsessed with these sweet potato fritters because they actually survive toddler chaos and still taste like something I want to steal. I love that the crisp edges and soft center come from simple sweet potatoes and a bit of olive oil, nothing weird.
Blw Sweet Potato Fritters get me every time when the baby goes from gnawing to full-on chewing. Sweet Potato Recipe For Toddlers that feels honest, not precious.
But mostly it’s the smell and the way my kid’s face goes serious, then bright. Messy, stupidly satisfying food.
I want a stack right now, and I will fight.
Ingredients
- Sweet potatoes: naturally sweet, soft inside, kids usually love the color.
- Basically, egg adds protein and helps hold things together without tasting eggy.
- Flour gives slight crisp and structure; use oat flour if you want gluten free.
- Plus, salt boosts flavor, but skip it for babies under one year.
- Cinnamon adds gentle warmth and sweetness without actual sugar.
- Basically, finely grated onion adds depth; green onion is milder and fresher.
- Oil gives golden crunch and keeps fritters from sticking while frying.
- Pinch of pepper wakes up flavor for toddlers, skip for babies.
- Plus, these are a fun finger food you’ll feel good serving.
Ingredient Quantities
- 2 medium sweet potatoes (about 1 to 1 1/4 pounds), peeled and grated
- 1 large egg, lightly beaten
- 2 to 3 tablespoons all purpose flour or oat flour (for gluten free)
- 1/4 teaspoon salt (omit for babies under 12 months)
- 1/4 teaspoon ground cinnamon (optional, adds mild sweetness)
- 2 tablespoons finely grated onion or 1 tablespoon finely chopped green onion (optional, skip for very young babies)
- 2 to 3 tablespoons olive oil or avocado oil for frying
- Pinch of black pepper (optional, for toddlers and older kids)
How to Make this
1. Peel and grate the sweet potatoes into a large bowl, then gently squeeze out some of the excess liquid with a clean kitchen towel or paper towel, but not all of it, you want the mixture to still be slightly moist.
2. Add the beaten egg, 2 to 3 tablespoons flour (use oat flour to make it gluten free), 1/4 teaspoon salt (omit if baby is under 12 months), 1/4 teaspoon cinnamon if using, the finely grated onion or chopped green onion if using, and a pinch of black pepper for toddlers or older kids; stir until combined, add a bit more flour if mixture is too wet.
3. Taste a tiny bit if cooking for older kids to check seasoning, adjust cinnamon or pepper but remember keep it mild for little ones.
4. Heat a large nonstick skillet over medium heat and pour in 2 to 3 tablespoons olive oil or avocado oil, spread it around so the whole pan is lightly coated.
5. Scoop about 2 tablespoons of the sweet potato mixture per fritter into the hot oil and gently flatten them with the back of the spoon to make small patties about 1/2 inch thick, don’t overcrowd the pan.
6. Fry for 3 to 4 minutes on the first side until edges look set and bottom is golden brown, then carefully flip and cook another 2 to 3 minutes until cooked through and golden both sides, adjust heat if they brown too fast.
7. Transfer fritters to a plate lined with paper towels to drain excess oil, and let cool until safe for little hands, babies should be cooled more than older kids.
8. If making a larger batch keep finished fritters warm in a single layer on a baking sheet in a 200 F oven while you fry the rest, don’t stack them or they’ll get soggy.
9. Serve plain or with a tiny smear of full fat yogurt, applesauce, or mashed avocado depending on your child’s age and preferences, cut into bite sized pieces for babies and supervise while eating.
Equipment Needed
1. Vegetable peeler for the sweet potatoes
2. Box grater or coarse grater (or a food processor grating blade)
3. Large mixing bowl
4. Clean kitchen towel or several paper towels to squeeze out excess moisture
5. Measuring spoons and a tablespoon measure
6. Whisk or fork to beat the egg and mix the batter
7. Large nonstick skillet
8. Spatula or fish turner for flipping the fritters
9. Baking sheet lined with a towel or parchment to keep fritters warm while you finish the batch
FAQ
Sweet Potato Fritters (Latkes) For Babies, Toddlers, Kids Recipe Substitutions and Variations
- Sweet potatoes -> Use grated carrots or pumpkin puree pressed dry. Carrots are slightly firmer so grate fine and squeeze out extra moisture. For pumpkin use about the same weight but press it in a towel so fritters don’t go soggy.
- Egg -> For egg-free, mix 1 tablespoon ground flaxseed with 3 tablespoons water, let sit 5 minutes until gelled. Or use 1/4 cup mashed banana for a sweeter, baby-friendly binder (works best for toddlers, changes flavor).
- All purpose flour -> Swap for oat flour for gluten free, or use chickpea flour for more protein. If using chickpea flour, start with 2 tablespoons and add more if mix seems too loose.
- Olive/avocado oil for frying -> Try light coconut oil or a small amount of unsalted butter. Coconut gives a mild sweetness and browning, butter adds flavor but watch heat so it wont burn.
Pro Tips
1. Squeeze but not too much: remove some liquid from the grated sweet potato so fritters hold together, but leave a little moisture so they don’t turn dry and crumbly when cooked.
2. Use a test fritter: cook one small fritter first to check seasoning and texture. If it falls apart add another tablespoon of flour, if it’s too dense add a tiny splash of beaten egg or a bit more moisture.
3. Keep oil and heat steady: medium heat gives a golden crust without burning. If they brown too fast lower the heat, if they never crisp up raise it slightly.
4. Don’t stack while keeping warm: keep finished fritters in a single layer on a low oven setting so they stay crisp. Stacking makes them soggy fast.
5. Baby-safe tweaks: skip salt and raw onion for under-12-months, let fritters cool well before giving to little ones, and cut into appropriate bite sized pieces while supervising.
Sweet Potato Fritters (Latkes) For Babies, Toddlers, Kids Recipe
I just made Blw Sweet Potato Fritters that actually hold together, crisp on the outside and pillowy inside, and my toddler ate three before I could blink.
4
servings
195
kcal
Equipment: 1. Vegetable peeler for the sweet potatoes
2. Box grater or coarse grater (or a food processor grating blade)
3. Large mixing bowl
4. Clean kitchen towel or several paper towels to squeeze out excess moisture
5. Measuring spoons and a tablespoon measure
6. Whisk or fork to beat the egg and mix the batter
7. Large nonstick skillet
8. Spatula or fish turner for flipping the fritters
9. Baking sheet lined with a towel or parchment to keep fritters warm while you finish the batch
Ingredients
-
2 medium sweet potatoes (about 1 to 1 1/4 pounds), peeled and grated
-
1 large egg, lightly beaten
-
2 to 3 tablespoons all purpose flour or oat flour (for gluten free)
-
1/4 teaspoon salt (omit for babies under 12 months)
-
1/4 teaspoon ground cinnamon (optional, adds mild sweetness)
-
2 tablespoons finely grated onion or 1 tablespoon finely chopped green onion (optional, skip for very young babies)
-
2 to 3 tablespoons olive oil or avocado oil for frying
-
Pinch of black pepper (optional, for toddlers and older kids)
Directions
- Peel and grate the sweet potatoes into a large bowl, then gently squeeze out some of the excess liquid with a clean kitchen towel or paper towel, but not all of it, you want the mixture to still be slightly moist.
- Add the beaten egg, 2 to 3 tablespoons flour (use oat flour to make it gluten free), 1/4 teaspoon salt (omit if baby is under 12 months), 1/4 teaspoon cinnamon if using, the finely grated onion or chopped green onion if using, and a pinch of black pepper for toddlers or older kids; stir until combined, add a bit more flour if mixture is too wet.
- Taste a tiny bit if cooking for older kids to check seasoning, adjust cinnamon or pepper but remember keep it mild for little ones.
- Heat a large nonstick skillet over medium heat and pour in 2 to 3 tablespoons olive oil or avocado oil, spread it around so the whole pan is lightly coated.
- Scoop about 2 tablespoons of the sweet potato mixture per fritter into the hot oil and gently flatten them with the back of the spoon to make small patties about 1/2 inch thick, don’t overcrowd the pan.
- Fry for 3 to 4 minutes on the first side until edges look set and bottom is golden brown, then carefully flip and cook another 2 to 3 minutes until cooked through and golden both sides, adjust heat if they brown too fast.
- Transfer fritters to a plate lined with paper towels to drain excess oil, and let cool until safe for little hands, babies should be cooled more than older kids.
- If making a larger batch keep finished fritters warm in a single layer on a baking sheet in a 200 F oven while you fry the rest, don’t stack them or they’ll get soggy.
- Serve plain or with a tiny smear of full fat yogurt, applesauce, or mashed avocado depending on your child’s age and preferences, cut into bite sized pieces for babies and supervise while eating.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 134g
- Total number of serves: 4
- Calories: 195kcal
- Fat: 6.4g
- Saturated Fat: 1.2g
- Trans Fat: 0g
- Polyunsaturated: 0.8g
- Monounsaturated: 3.5g
- Cholesterol: 47mg
- Sodium: 162mg
- Potassium: 455mg
- Carbohydrates: 30.3g
- Fiber: 4.1g
- Sugar: 5.4g
- Protein: 4.3g
- Vitamin A: 17799IU
- Vitamin C: 3.3mg
- Calcium: 46mg
- Iron: 1.1mg
