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Sweet Potato and Ham Fritters | www.tasteandtellblog.com

I apologize for any of you that were prepared with you Rachael Ray recipes last week. But hopefully today we’ll have twice as many people contribute!!

I am so glad that I am being “forced” to cook a RR recipe every week now. I have seriously lists and lists of them that I want to try, so this is making me cut into that list. But sometimes, it’s funny, because I’ll look over that huge list but nothing stands out to me. That is when I love having all the Every Day magazines on my bookshelf. I go and randomly pick one out, and guaranteed – there will be at least 1 recipe that sounds good. This time around, it was these fritters. I know last time I did a RR recipe, it was with sweet potatoes, too. Ms. Ray and I must both have a love affair with sweet potatoes!

I usually half recipes when I make them, since there is only the two of us and the toddler to eat. But my husband complained of being extra hungry this night, so I decided to make the full recipe. I sure am glad I did!! First of all, it took me quite some time to get the hang of making these so that they didn’t just fall apart when I went to flip them. I ended up adding extra egg and extra flour to the batter. (The recipe below reflects my changes.) And honestly, I was quite frustrated. But all of my frustrations melted away when I took my first bite. YUM!

I may or may not have eaten the first 4 or so that came out of the pan not whole. I may or may not have been full before we even sat down to eat. But I couldn’t help myself – these were just that good!! 🙂

Sweet Potato and Ham Fritters
adapted from Everyday with Rachael Ray March 2009

serves 4

Prep: 30 min
Cook: 25 min

1 1/4 pounds sweet potatoes, peeled and grated
1/2 pound ham, chopped
5 scallions, finely chopped
2/3 cup chopped flat-leaf parsley, plus 1/3 cup leaves
2/3 cup flour
salt and pepper
3 large eggs
1 tablespoon Dijon mustard
1/2 cup plus 2 tablespoons vegetable oil
6 ribs celery, thinly sliced, plus 1/2 cup celery leaves

Preheat the oven to 200°. Place a rack on a baking sheet and transfer to the oven. In a large bowl, toss the sweet potatoes, ham, scallions, chopped parsley and flour; season with salt and pepper. In a separate bowl, beat the eggs with 1 teaspoon mustard. Stir the egg mixture into the sweet potato mixture.

In a large, heavy skillet, heat 2 tablespoons oil over medium-high heat. Working two at a time, add 1/3-cup mounds of sweet potato mixture, flattening into rounds. Lower the heat to medium and cook until golden, 3 minutes on each side; transfer to the baking sheet to keep warm. Add 2 tablespoons oil between batches.

In a bowl, whisk the remaining 2 tablespoons oil and remaining 2 teaspoons mustard. Add the parsley leaves, celery and celery leaves and toss to dress; season with salt and pepper. Serve topped with the warm fritters.


Saturdays with Rachael Ray rules:

  • You can link any blog post, present or past, as long as it is a Rachael Ray recipe.
  • Your blog post must link back to this post, mentioning Saturdays with Rachael Ray.

That’s it!! Simple, simple. Just make sure the recipe is a Rachael Ray recipe – it doesn’t matter if it comes from her talk show, 30-Minute Meals, her magazine, or one of her cookbooks. But it must be from Rachael Ray. Any posts that don’t follow these two rules will be deleted from the Mr. Linky.

I can’t wait to see what you’ve made!


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12 Responses to Saturdays with Rachael Ray – Sweet Potato and Ham Fritters

  1. Brenda De Sousa says:

    Good morning Deborah. I love sweet potatoes too, in all forms, even as dessert! I've never made fritters before and this looks like a yummy recipe to start with. Thanks for tweaking the recipe to make it easier for the rest of us. :o) Have a great Saturday!

  2. Pam says:

    This looks excellent! I'm always looking for sweet potato recipes and this is definitely a new one I will have to try! Love those fritters!

  3. kat says:

    I love sweet potatoes & this is a great way to use them. I'd substitute that ham for some bacon

  4. The Meal Planner says:

    I just made a ham last week and froze the leftovers. I find that leftover ham is one of the hardest ingredients to be creative with. There's always ham and cheese something or other, and split pea soup made from the ham bone, but to go beyond that I come up short for ideas. I'll definitely have to give this one a try. I like the idea of using sweet potatoes and ham together…very unexpected 🙂

  5. Debbi Does Dinner Healthy says:

    The sweet potato and ham fritters look good! I've done similar without the ham. I think I'll try them, thanks!! I just linked up and I'll have another one in a week or so, I just made something else of hers, not sure when I'll post it though.

  6. Joanne says:

    You KNOW a recipe is good when you're eating them out of the pan. These sound excellent! I love your foray into sweet potatoes!

  7. Abby says:

    Brad loves sweet potatoes, but I get tired of simply baking them. Nice switch!

  8. michelle says:


  9. grace says:

    is there any fritter i wouldn't like? doubtful. this would be a favorite, though, i can tell. interesting recipe, deborah–spanks!

  10. Katerina says:

    I love the sound of these with the Dijon and Ham. I will have to try out your RR event, I do like RR!

  11. Chef Aimee says:

    What a great recipe using sweet potato!

  12. Georgia says:

    I like Kat's idea of substituting the ham with bacon – I think I'll give this a try. They look soooo good!

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