Butternut squash and sweet potato are fall flavor BFF’s. When you’re craving this seasonal combo but tired of soups and casseroles, reach for these Baked Butternut Squash and Sweet Potato Fritters. They’re airy and crispy, with an herby bite. And since they’re baked not fried, you won’t be slaving over the stove to crank them out.
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I have a “thing” for veggie fritters (or latkes, or pancakes). Fritters sounds so fancy to me, so I’m sticking with it. Whether they’re crispy potato latkes topped with sour cream and chives, or airy zucchini fritters with a dollop of greek yogurt matters little, so long as I get to consume them in one way or another on the regular. They’re easy to make, easy to eat, and even my kids will take a nibble from time-to-time. Sold.
I’ve been fiddling with this recipe for butternut squash and sweet potato fritters for awhile now. They had me stumped for a time. My go-to methodology of “toss all the ingredients together then fry until crispy” kept failing me, probably because I adamantly refused to add a gluten binder to the batter. I know, I know – I’m difficult.
And then last week I baked them instead of pan-frying, and just like that, they came out perfect.
How to Make Butternut Squash and Sweet Potato Fritters
Sweet potato and butternut squash go together like peas and carrots, or Saturdays and pajamas, or brothers and sisters (minus all the early childhood squabbling). When you crave this combo but can’t stand another soup or casserole, reach for these sweet potato and butternut squash pancakes. They’re airy and crispy, with the perfect al dente bite and herby edge.
Thinly slice a sweet onion, then shred two sweet potatoes and a small butternut squash. Bust out your spiralizer or food processor for this job. You’ll thank me later.
Toss the shredded vegetables together with three eggs, fresh sage, salt and pepper, and then toss again with arrowroot powder. Make sure you toss until all of the noodles are uniformly coated. Your (clean) hands are the perfect tool for the job.
Scoop third-cup mounds of the veggies onto a parchment lined baking sheet. I can fit 6 on a quarter sheet, or 12 on a half sheet. Bake until the vegetables are soft and the edges are crispy. Top with a little more fresh sage and a sprinkle of flaky salt. Serve them hot.
Dietary Accommodations
- Paleo and Whole30
- Gluten free, grain free, and dairy free
- Substitute the arrowroot with cornstarch or potato starch in a 1:1 ratio
- If you’re cool with gluten, use ½ cup flour instead of the arrowroot
- 1 serving (about 2 pancakes) provides a whopping 300% of your daily Vitamin A, and about 40% of your daily Vitamin C. Hello yummy nutrients.
More Fall Vegetable Recipes
I love vegetables, and I love fall, and you should too. Fall in love with fall veggies a little more deeply with one of these veggie-packed recipes:
- Broccoli and Cauliflower Salad with Sunbutter Sauce
- Kale and Brussels Sprouts Salad with Hazelnut Vinaigrette
- Carrot Apple Soup with Pecans and Thyme
- Arugula Pear Salad with Pistachios and Pomegranate
- Butternut Squash Minestrone Soup
Did you make these Baked Butternut Squash and Sweet Potato Fritters? I’d love to know how they turned out! Leave a comment and a rating below.
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Recipe
Baked Butternut Squash and Sweet Potato Fritters
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- Food Processor
Ingredients
- 1 small (1 -1.5 lb) butternut squash, peeled, seeds, and shredded
- 2 medium sweet potatoes, peeled and shredded
- 1 sweet onion, thinly sliced
- 3 eggs, beaten
- 1 tbsp chopped fresh sage, plus more for ganish
- 1 tsp cracked black pepper
- ½ tsp sea salt
- 3 tbsp arrowroot powder
- 1 tbsp olive oil
- ½ tsp maldon sea salt
Instructions
- Position a rack in the center of the oven, then heat the oven to 450°F. Line a baking sheet with parchment paper.
- Peel, seed, and shred the butternut squash using a spiralizer, vegetable mandoline, or food processor (using the shredding disc). Peel and shred the sweet potatoes using the same.
- Toss the shredded butternut squash and sweet potato with the onions in a large bowl. Add the beaten eggs, sage, pepper, and salt and toss until each strand is coated. Add the arrowroot powder and thoroughly toss to coat once more.
- Grease the parchment paper with the olive oil. Scoop third-cup mounds of the fritter vegetables onto the greased parchment paper, leaving an inch of space between each. You should be able to make 12 fritters total, and they should fit onto one large half sheet or two smaller quarter sheets.
- Bake at 450°F for 20 minutes until the edges are crispy and the vegetables are soft. Remove from the oven, dust with more fresh sage and maldon sea salt, and allow to rest an additional five minutes. Serve warm. These keep in the fridge for up to 5 days. Reheat in a 325°F oven for 10 minutes until warmed through.
Nutrition Information
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Kimberley Stanley Huber
The recipe is great, almost excellent . . . but I must have been out of my mind following the instruction to put in a full teaspoon of black pepper. Turned out waaaay too hot and overpowering for me and all the neighbors I shared the fritters with.
I try to trust the recipe maker, but as much as I personally like black pepper, I would have been satisfied with the zip of just a half teaspoon. Live and learn, I guess. Maybe you could warn newbies that your own taste calls for mega doses of pepper, which your average cook/consumer doesn’t share?
Danielle
Ki Kimberley – thanks so much for this feedback! Did you use ground black pepper or fresh cracked black pepper? For sure pre-ground black pepper would make the recipe spicer since it’s so much denser than fresh cracked. I didn’t notice it to be overly spicy (and I’m not a huge black pepper fan either) but I will definitely make a mental note of these differences for future recipes where it would make a significant difference. I really appreciate you sharing.