Sweet potato almond fritters [Recipe]


Sweet potato almond fritters

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A delicious and nutritious twist on a classic recipe, these fritters — a collaboration between culinary nutritionist Mikaela Reuben and California Almonds — can be enjoyed hot or cold with a fork and hummus or topped on a green salad. The possibilities are endless!



  • 3 cups peeled and grated sweet potato (about 3 medium sweet potatoes)
  • 1 cup finely chopped white onion
  • 1 1/2 teaspoons pressed garlic
  • 1 1/2 teaspoons sea salt
  • 1 cup almond meal or almond flour
  • 1/2 cup finely chopped fresh cilantro leaves
  • 1 teaspoon ground pepper
  • 2 eggs
  • 1 tablespoon olive oil (for greasing cookie sheet)
  • 1/2 cup sliced almonds
  • Hummus or tahini sauce (optional for dipping)



  1. Position a middle rack in the oven and preheat to 375 degrees Fahrenheit.
  2. In a mixing bowl, combine sweet potato, onion, garlic, salt, almond meal/flour, cilantro and pepper. Stir in eggs.
  3. Using clean hands, mix the contents of the bowl together well, then scoop heaping tablespoons of packed-puck shaped fritters and place equidistant from one another onto a cookie sheet that is greased with one tablespoon of olive oil. Sprinkle the tops of the fritters with sliced almonds.
  4. Bake for 30 minutes. Turn over each fritter with a spatula. Place back in the oven for an additional five minutes. Let cool for five minutes and serve. Enjoy the fritters on their own or with hummus or soy-based sauce for dipping. 


Yields 20 fritters, approximately 4-5 servings



Nutritional Analysis

Per cluster, without sauce

Mikaela Reuben/Nutritional Info 

Mikaela Reuben is a culinary nutritionist and health consultant for many notable names in Hollywood. Reuben molded her career to inspire people to make better health and food decisions, offering nutrition coaching through a personalized approach. She currently lives in Vancouver, Canada.