Breakfast · Desserts

Cinnamon Spiced Sweet Potato Fritters with Coconut Whipped Cream


One week to go until Valentine’s Day & I am on a pretty sweet mission to share a new line-up of easy, healthy & delicious recipes to impress that special someone or to just treat yourself.  Here goes the first one- enjoy!

Stole (many) a spiced cinnamon sweet potato fritter my heart. And the heart of everyone who tried this.


No, but seriously- is there anything better than a hot & perfectly crispy on the outside, tender on the inside sweet potato fritter? What if I told you they’re spiced with ground cinnamon, fancy molasses, nutmeg, ground vanilla bean, a pinch of sea salt & topped with homemade coconut whipped cream, dark chocolate chips, or walnuts & golden raisins? Um, yeah- I didn’t think so.

It’s time we use our veggies to make dessert! But not just any dessert- this delectably delicious sweet spin on latkes. We’re all used to and love traditional, savory potato latkes or fritters. But this my friends; is an entirely different latke or fritter. The coconut sugar, the molasses or pure maple, the cinnamon, pure vanilla & nutmeg give it a flavor that’s like nothing you’ve ever tried. It’s sweet, it’s rich, but it’s also healthy & highly addictive.


They’re lightly fried in cold pressed coconut oil for that subtly sweet/crispy texture. These are made with a pinch of coconut flour which makes them perfectly paleo/ gluten-free, too. And to finish them off, you must enjoy them warm with a dollop of fresh (dairy-free) coconut whipped cream for the win. Factor in a sprinkling of walnuts, mini dark chocolate chips or golden raisins & you get an A for presentation.


They take mere minutes to prep- especially if you have a state of the art kitchen hack up your sleeve. I love my Veggie Bullet because of its 3-in-1 function: spiralizer, shredder & slicer. Best of all, it makes all of the above happen in a quick, effortless, no-mess situation. Zero-mess & half the prep time. Who’s in? I experimented with both the spiralizer & shredder functions for this recipe. It was a tough call. (I also ate way more fritters than I could possibly count. That part wasn’t particularly tough.

The final verdict: I enjoy shredded potato fritters more. It’s easier for them to cook through than the spiralized ones, which may be- ahem a little too crunchy for some. In the end, it was a total texture-call. You guys can go for either and not be disappointed. That’s the humble opinion of this test-kitchen gal.

Y’all ready for this one? Here we go… Share them with those you love, they’ll love you a little more for these! xx

easy gluten free sweet potato fritter recipe.JPG

Cinnamon Spiced Sweet Potato Fritters

  • Servings: 8-10 fritters
  • Print


  • 1 very large sweet potato, peeled & shredded in my Veggie Bullet. (roughly a little over 2 cups)
  • 3 pasture-raised eggs (or organic eggs, amazing taste!)
  • 1/3 cup of organic coconut flour
  • 1.5 tbsp of liquid, fancy molasses OR pure maple syrup
  • ½ tbsp ground cinnamon
  • 1 tbsp organic coconut sugar or brown sugar
  • ½ tsp of ground nutmeg
  • 2 tsp pure vanilla extract or 1 tsp ground vanilla bean
  • ¼ tsp of sea salt
  • 1-2 tbsp of coconut oil for light frying *

 For the Coconut Whipped Cream

  • hand held mixer
  • 1, 14-ounce can of full-fat coconut milk, I use Thai Kitchen
  • Pure maple syrup or organic powdered sugar to taste to sweeten


  • dark chocolate chips (I use dairy-free ones, but any would work, really!)
  • crumbled walnuts
  • golden raisins
  • a dash of cinnamon
  • mulberries
  • raw cacao nibs


  1. First, we shred the potatoes in seconds thanks to the awesomeness that is the Veggie Bullet.With the unit powered off, switch to the shredder blade & make sure the shooter set is assembled (lid on) so that nothing goes flying around your kitchen. I got really large, organic sweet potatoes and after peeling them, I had to slice them in half to make sure they fit the top enclosure. And finally, before turning it on, make sure there’s a bowl directly under the shooter dispenser; so it can catch those shredded sweet naners right away. Trust me, it shreds fast and furiously! You will love.
  2. In a smaller bowl, add all the ingredients minus the coconut flour & the eggs. Add the eggs to the ingredients & beat with a fork until you have a smooth paste.
  3. Throw the egg & spices mixture onto the shredded potato bowl. Finally, add the coconut flour & mix well.
  4. Warm a pan to medium-high heat and add 1-2 tbsp of coconut oil. The more oil you add, the crispier the latkes will be. It’s entirely up to you. They cook amazing in an iron-cast skillet, too. Shape mixture into large meatball sized balls and flatten with both hands to form a patty. Tip: the smaller you make them, the faster they cook.
  5. Cook for about 2 mins on each side and then turn when edges are starting to brown.

 For the Coconut Whipped Cream:

  1. Place the can of coconut milk in your fridge overnight to separate the liquid from the fat. The fat will naturally harden.
  2. In the morning, dump the liquid or milk (or use for juicing). Throw the hardened good fat into a bowl.
  3. Use a hand-held mixer and whip for about 30-35 seconds. I start on low for the first 10 sec and then go on high. If it distills liquid, drain it. Keep on beating until smooth & creamy, should look just like dairy whipped cream. Sweeten to taste.
  4. Store in the fridge inside a container for 1-2 days tops.

By: Aleyda |The Dish On Healthy

This recipe was brought to you guys in partnership with my awesome friends at Veggie Bullet

All views expressed here are my own.


2 thoughts on “Cinnamon Spiced Sweet Potato Fritters with Coconut Whipped Cream

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