Baked Butternut Squash and Sweet Potato Fritters

A butternut squash and sweet potato fritter garnished with fresh sage and flaky sea salt.

4 from 1 vote

Baked 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.

Course Side Dish

Cuisine American, Dairy Free, Gluten Free, Grain Free, Paleo, Whole30

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 214kcal

Author Danielle Esposti

Equipment

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