Sweet Potato & Ham Fritters (Rachael Ray)

Total Time
Prep 30 mins
Cook 25 mins

From Rachel Ray's magazine, attributed to Susie Lilly Ott. Very nice flavors and crunch


  1. Preheat the oven to 200 degrees.
  2. Chop celery and celery leaves.
  3. Peel and grate sweet potatoes.
  4. In a large bowl toss sweet potatoes, diced ham,.
  5. chopped scallions, chopped parsley, and flour.
  6. Season with salt and pepper.
  7. Add flour.
  8. In another bowl, beat eggs with 1 t mustard.
  9. Stir eggs into sweet potato mixture.
  10. In large skillet, heat 2 T oil over medium high heat.
  11. Working two at a time, add 1/3 C mounds of potatoe mixture, flattening out with a spatulat.
  12. Lower heat and cook until golden brown, about 3 minutes.
  13. Transfer to a baking sheet and keep warm.
  14. Add 2 t oil between each batch.
  15. In bowl, whisk remaining 2 T oil and 2 t mustard. Add 1/3 C parsley leaves, celery and celery leaves. Toss to dress.
  16. Season with salt and pepper.
  17. Serve topped with warm fritters.
Most Helpful

Very interesting, unique recipe. It did all work out nicely.

rosslare December 28, 2012

WHAT A WONDERFUL WAY TO SERVE UP SWEET POTATOES ~ Absolutely great! I did a little fudging on the potatoes, probably using a bit more than suggested, & well as including some 11 ounces of ham! This is certainly a recipe I want to keep around! [Tagged, made & reviewed in Zaar Chef Alphabet Soup tag]

Sydney Mike August 14, 2009