I never thought a few simple ingredients could become fritters this crisp, tender, and toddler-approved. These sweet potato latkes are the little golden bites that disappear before the plate hits the table.
I’m obsessed with these sweet potato fritters because they hit that rare kid food sweet spot: soft enough for little mouths, sturdy enough for grabby fingers, and actually tasty enough that I keep stealing them from the plate. The sweet potatoes bring natural sweetness without turning lunch into dessert, and oat flour gives them that tender, satisfying bite I love.
And honestly, they disappear fast. Crispy edges, mellow center, tiny-latke energy.
No fuss, no bland baby mush, no sad side dish. Just a stack of golden fritters I feel good serving to babies, toddlers, and kids, with extras for me.
Ingredients
- Sweet potatoes bring natural sweetness, soft centers, and those crispy little edges kids love.
- Egg helps everything hold together, plus it adds protein without making things fussy.
- Oat or whole wheat flour keeps the fritters sturdy, not soggy or floppy.
- Milk, breastmilk, or formula loosens the mix when it’s feeling too dry.
- Grated apple or carrot adds gentle sweetness, especially nice for picky little eaters.
- Onion or shallot gives a savory kick, but skip it for younger babies.
- Fresh parsley or chives make them taste brighter, not too “baby food.
”
- Cinnamon adds cozy flavor without needing sugar.
Basically, it just works.
- Salt is optional for bigger kids, but babies really don’t need it.
- Olive or avocado oil gives the edges that golden, snacky crunch.
Ingredient Quantities
- 2 medium sweet potatoes, peeled and grated (about 2 cups or 450 g)
- 1 large egg (or 1 flax egg for egg free: 1 tbsp ground flaxseed mixed with 3 tbsp water)
- 3 tablespoons oat flour or whole wheat flour
- 1 to 2 tablespoons milk, breastmilk, or formula as needed to bind
- 1 to 2 tablespoons finely grated apple or carrot, optional for extra sweetness
- 1 to 2 tablespoons finely chopped onion or shallot, optional and omit for babies under 1
- 1 tablespoon finely chopped fresh parsley or chives, optional
- 1/8 teaspoon ground cinnamon, optional
- Pinch of salt, optional and only for children over 12 months
- 2 to 3 tablespoons olive oil or avocado oil for shallow frying
How to Make this
1. Peel and grate the sweet potatoes into a large bowl, then use a clean dish towel or cheesecloth to squeeze out as much excess moisture as possible; reserve any liquid if needed for thinning later.
2. If using a flax egg, combine 1 tablespoon ground flaxseed with 3 tablespoons water and let sit 5 minutes to gel; otherwise have 1 large egg ready.
3. Add the egg or flax egg to the grated sweet potato along with 3 tablespoons oat flour or whole wheat flour, 1 to 2 tablespoons milk, breastmilk, or formula as needed to help bind, and mix until just combined.
4. Stir in 1 to 2 tablespoons finely grated apple or carrot if using, 1 to 2 tablespoons finely chopped onion or shallot if using and if the child is over 12 months, 1 tablespoon finely chopped fresh parsley or chives if using, and 1/8 teaspoon ground cinnamon if using.
5. Add a pinch of salt only if serving children over 12 months, then taste and adjust optional seasonings as desired.
6. Heat a nonstick skillet over medium and add 2 to 3 tablespoons olive oil or avocado oil for shallow frying, spreading the oil to coat the pan.
7. Scoop 2 to 3 tablespoon portions of the mixture into the skillet and gently flatten into small fritters about 2 to 3 inches wide, leaving space between them.
8. Cook for 3 to 4 minutes per side, or until golden brown and cooked through, flipping carefully with a spatula; lower the heat if they brown too quickly before cooking inside.
9. Transfer finished fritters to a paper towel lined plate to drain, let cool to a safe temperature, and serve warm.
Equipment Needed
1. Vegetable peeler
2. Box grater or microplane
3. Large mixing bowl
4. Clean dish towel or cheesecloth for squeezing moisture
5. Measuring spoons and measuring cup
6. Small bowl for flax egg or beaten egg
7. Nonstick skillet
8. Thin spatula for flipping
9. Plate lined with paper towels
FAQ
Sweet Potato Fritters (Latkes) For Babies, Toddlers, Kids Recipe Substitutions and Variations
- Sweet potatoes: butternut squash, canned or cooked pumpkin, or grated parsnip as similar texture and mild sweetness.
- Egg (binding): mashed banana, 2 tablespoons applesauce, or a chia egg (1 tbsp chia seeds + 3 tbsp water) for egg free options.
- Oat or whole wheat flour: brown rice flour, tapioca starch for lightness, or almond flour for older kids (note nut allergy).
- Olive or avocado oil for frying: light-tasting coconut oil, ghee, or unsalted butter for stovetop cooking.
Pro Tips
– After squeezing the grated sweet potato, save the liquid. If the mixture feels too dry later, add a teaspoon or two back in instead of more flour so the fritters stay tender.
– When flattening in the pan, press gently with the spatula instead of packing them tight. Lightly packed fritters stay fluffier inside and crisp up better on the outside.
– Cook on medium to medium low so the outsides get golden without the centers staying raw. If they brown too fast, lower the heat and cover briefly for a minute to help them finish cooking through.
– For babysafe flavor, skip the onion for under 12 months and boost sweetness with a bit more grated apple or a pinch of cinnamon. Serve with plain yogurt or mashed avocado for dipping and added fat.
Sweet Potato Fritters (Latkes) For Babies, Toddlers, Kids Recipe
I never thought a few simple ingredients could become fritters this crisp, tender, and toddler-approved. These sweet potato latkes are the little golden bites that disappear before the plate hits the table.
3
servings
237
kcal
Equipment: 1. Vegetable peeler
2. Box grater or microplane
3. Large mixing bowl
4. Clean dish towel or cheesecloth for squeezing moisture
5. Measuring spoons and measuring cup
6. Small bowl for flax egg or beaten egg
7. Nonstick skillet
8. Thin spatula for flipping
9. Plate lined with paper towels
Ingredients
-
2 medium sweet potatoes, peeled and grated (about 2 cups or 450 g)
-
1 large egg (or 1 flax egg for egg free: 1 tbsp ground flaxseed mixed with 3 tbsp water)
-
3 tablespoons oat flour or whole wheat flour
-
1 to 2 tablespoons milk, breastmilk, or formula as needed to bind
-
1 to 2 tablespoons finely grated apple or carrot, optional for extra sweetness
-
1 to 2 tablespoons finely chopped onion or shallot, optional and omit for babies under 1
-
1 tablespoon finely chopped fresh parsley or chives, optional
-
1/8 teaspoon ground cinnamon, optional
-
Pinch of salt, optional and only for children over 12 months
-
2 to 3 tablespoons olive oil or avocado oil for shallow frying
Directions
- Peel and grate the sweet potatoes into a large bowl, then use a clean dish towel or cheesecloth to squeeze out as much excess moisture as possible; reserve any liquid if needed for thinning later.
- If using a flax egg, combine 1 tablespoon ground flaxseed with 3 tablespoons water and let sit 5 minutes to gel; otherwise have 1 large egg ready.
- Add the egg or flax egg to the grated sweet potato along with 3 tablespoons oat flour or whole wheat flour, 1 to 2 tablespoons milk, breastmilk, or formula as needed to help bind, and mix until just combined.
- Stir in 1 to 2 tablespoons finely grated apple or carrot if using, 1 to 2 tablespoons finely chopped onion or shallot if using and if the child is over 12 months, 1 tablespoon finely chopped fresh parsley or chives if using, and 1/8 teaspoon ground cinnamon if using.
- Add a pinch of salt only if serving children over 12 months, then taste and adjust optional seasonings as desired.
- Heat a nonstick skillet over medium and add 2 to 3 tablespoons olive oil or avocado oil for shallow frying, spreading the oil to coat the pan.
- Scoop 2 to 3 tablespoon portions of the mixture into the skillet and gently flatten into small fritters about 2 to 3 inches wide, leaving space between them.
- Cook for 3 to 4 minutes per side, or until golden brown and cooked through, flipping carefully with a spatula; lower the heat if they brown too quickly before cooking inside.
- Transfer finished fritters to a paper towel lined plate to drain, let cool to a safe temperature, and serve warm.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 198g
- Total number of serves: 3
- Calories: 237kcal
- Fat: 8.3g
- Saturated Fat: 1.5g
- Trans Fat: 0g
- Polyunsaturated: 2g
- Monounsaturated: 4.3g
- Cholesterol: 62mg
- Sodium: 137mg
- Potassium: 543mg
- Carbohydrates: 36.7g
- Fiber: 5.1g
- Sugar: 9.7g
- Protein: 5.4g
- Vitamin A: 21280IU
- Vitamin C: 5.3mg
- Calcium: 60mg
- Iron: 1.6mg
