Pistachio and Pumpkin-Seed crusted Sweet Potato Fritters


Sweet Potatoes have got to be one of my favourite vegetables of all time. They’re rich with Vitamin A, fiber, and potassium. What’s not to love? These Sweet Potato Fritters are crusted in crushed pumpkin seeds and pistachios and very lightly fried in virgin coconut oil, making it a perfect snack or light meal. The drizzle of a Tahini-maple sauce on top of these babies really gives it a special kick! Such a simple recipe yet such a satisfying result! Pass me another, please!!

Pistachio and Pumpkin-Seed crusted Sweet Potato Fritters 


  • 2 medium sweet potatoes, diced
  • 1/4 cup pumpkin seeds
  • 1/2 cup raw pistachios
  • virgin coconut oil for (very light) frying

Creamy Tahini-Maple:

  • 1 Tbsp tahini
  • 1 tsp maple syrup
  • 2 tsp lemon juice
  • pinch of salt and pepper


1. Peel and dice your sweet potatoes.

2. In a food processor or blender, process your seeds and nuts until fine, yet still slightly coarsely ground.

3. In a wide, deep skillet, add the diced potatoes. Fill skillet with enough water to cover the potatoes. Turn heat to high and boil until the potatoes are tender, but not falling apart. Fork-slice tender is perfect.

4. Drain the water from the skillet and add a pinch of salt and pepper. Saute the potatoes for 1-2 minutes over medium heat just to dry them out a bit and dry out any excess water. The potatoes may stick and brown a bit on the edges, just scrape them up with a spatula. Turn off heat after a few minutes and transfer potatoes to a bowl. They should be quite tender and slightly caramelized now.Very lightly mash the potatoes using a fork. Keep a few cubes in tact, but mash about half the cubes. Allow potatoes to cool a few minutes before handling.

5. Using your hands, scoop 2-3 Tbsp of potatoes and press them together to form small fritters. Coat the fritters in your nut/seed mixture by dipping them and pressing the coating into the fritters. Try not to handle the fritters too much since they are still delicate and soft. A quick dunk into the seed/nut coating on both side and roll along the sides should do it. The potato fritter is naturally sticky. Form your fritters, place on a plate, ready to fry.

6. Wipe the skillet clean of any potato residue and add 1 Tbsp coconut oil. Turn heat to medium-high. When oil is hot, add fritters to pan and “fry” for a very quick 30-60 seconds on each side and remove from the pan. You just want to toast and brown the seeded coating since the potato is already cooked and warm.

7. Whip up your sauce. You can drizzle using a fork or a squeeze container.

8. Serve these fritters toasty warm. Enjoy!

Leftovers: store covered in the fridge and re-heat in a warm oven.





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