Spiralized Sweet Potato Chili Fritters

gluten freevegetarian
Spiralized Sweet Potato Chili Fritters

Spiralized Sweet Potato Chili Fritters

Today we welcome Alyssa from Simply Quinoa to the blog!

Alyssa has been a friend of mine since we first connected over lunch years ago. We both live in the New York City area (her in NYC and me here in Jersey City) and she suggested we meet up for lunch. We became instant friends since then! She even attended my wedding!

More about Alyssa! Alyssa is the CEO & Founder of the healthy food and wellness website, Simply Quinoa, which is focused on nutritious recipes with an emphasis on plants. Her passion is to create healthy solutions for women through plant-based food, and she loves doing so through healthy recipes, videos and wellness advice.

Spiralized Sweet Potato Chili Fritters

When she first started to eat a plant-centric diet, these resources didn’t exist in a way she found to be helpful, so she created Simply Quinoa to be that resource for others who were struggling with the same thing. Her mission moving forward is to continue to create resources to help her audience enjoy nutritious and delicious foods, give them the tools to build lasting, healthy habits, and show them how to make health and wellness a lifestyle.

From Alyssa:

I’m so excited to be here today sharing this tasty spiralized recipe with you! I’ve known Ali for about 4 years now and I have a special love for her entire community. You guys are always inspiring me to use my spiralizer in new ways – the recipes you come up with are so creative!

Spiralized Sweet Potato Chili Fritters

Today, I felt like I wanted to go a little outside my zucchini comfort zone and show you a recipe that uses spiralized sweet potatoes. As we’re quickly approaching fall, all those hearty root veggies are going to start cropping up and these Chili Spiralized Sweet Potato Fritters would be a perfect way to them use up.

Sweet potatoes are a powerhouse ingredient and one that I try to incorporate into my diet multiple times a week. They’re an incredible source of vitamin A, they’re rich in fiber, they’re filling while still being low in calories, and they taste freaking awesome!

So why not take these babies and turn them into fritters!

Spiralized Sweet Potato Chili Fritters

Flavored with smoky chili powder, and with a slight brightness from the shallots and scallions, this is going to be a go-to this season. You’re also going to love how simple this recipe is to make! It takes just a few minutes to whip up and ends up being such a fun side dish.

If meal prepping is your thing, awesome! Because these spiralized sweet potato fritters are great for meal prep too. I’d recommend bringing a few with for you lunch and spreading them with some cream cheese (I love the non-dairy chive spread from Kite Hill), some hummus, salsa and definitely some avocado. They’re filling, sweet, a little spicy and really fun to eat.

Spiralized Sweet Potato Chili Fritters

Connect with Alyssa

Note: Hi, it’s Ali! I’m currently taking time off the blog for a maternity leave. During this time, I will be featuring some of the bloggers who have inspired me – they’ve provided spiralized recipes for all of you to enjoy during my absence. I’m honored to introduce them to you if you don’t know them already – and I hope you enjoy this new series!

If you have any questions regarding this recipe or anything Inspiralized related, you can feel free to leave a comment and Meaghan, our Director of Community & Brand will get back to you! You can also reach her via e-mail – she will escalate anything urgent to me, but as I said, I will be preparing for my little one’s arrival and then, of course, enjoying time with him and my husband. You can follow me on Instagram for personal updates – on @inspiralizedali and @inspiralized. Thank you for your understanding and patience as I begin this exciting new chapter of my life!



Spiralized Sweet Potato Chili Fritters

Prep Time5 mins
Cook Time15 mins
Total Time20 mins


  • 5 cups spiralized sweet potato about 1 large sweet potato
  • ½ cup flour of choice I used quinoa flour
  • ¼ cup chopped scallions
  • ½ cup chopped shallots/red onion
  • 1 ½ - 2 tablespoons chili powder
  • 1 teaspoon sea salt
  • 2 large eggs lightly beaten
  • Coconut oil for cooking


  • Peel your sweet potato then chop into smaller rounds (about 5 pieces should work).
  • Using your inspiralizer, spiralize the sweet potato and add the noodles to a large bowl. Then using kitchen shears, cut the noodles so they’re easier to handle.
  • To the bowl, add the flour, scallions, shallot, spices and eggs. Stir the mixture together with a spatula or wooden spoon until combined.
  • Add 2 – 3 tablespoons of coconut oil into a large skillet over medium-high heat. Once the oil is hot, form small patties out of the sweet potato mixture in your hands.
  • Cook the fritters until golden brown, about 2 – 3 minutes, then flip cook an additional 2 minutes. Transfer the fritters to a cooling rack.
  • Repeat this process with the remaining mixture.
  • Serve slightly warm as is (or topped with some salsa, chopped cilantro (and avo) – yes!).

Spiralized Sweet Potato Chili Fritters

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Anonymous says:
Can't wait to try these !
Meaghan says:
You're going to love them!!
Lisanne says:
Would you follow the same process with white potatos?
Meaghan says:
We haven't tried these with white potatoes but we'd love to hear how they come out! In some cases, russets can take a little longer to cook than sweet potatoes - so just keep a close eye on things to prevent any undercooking or burning (as always)!
Lisanne says:
Sally says:
Made with white potatoes, this would essentially be a latke. However, there is so much more water in white potatoes, you probably will want to let them stand, salted, for 10 - 15 minutes and then drain the excess liquid before adding the eggs and flour.
Jill DeVine says:
The picture shows two eggs, and the recipe ingredients says 1 lg eggs, and the directions say to add egg, so how many eggs did you use?
Meaghan says:
Thanks for pointing that out, Jill! The recipe has been updated. Use 2 eggs!
Elliot Fisch says:
Same question as Jill.....but I followed the picture and the fact that it said "eggs). We topped with guacamole. Turned out great.
Meaghan says:
Yes, 2 eggs! Thanks, Elliot!
Denise says:
Can you cook them in an oil other than coconut oil?
Meaghan says:
We haven't tried, but you could definitely give it a shot!
1/2 cup flour and 2 eggs equals a dough too thick to mix with potatoes. Where did I go wrong?

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breastfeeding may look like it comes easy to me, but it doesn't. I've had many visits with lactation consultants, tongue tie revisions, pediatric PT appointments, and I have very large boobs, so I could never just effortlessly latch my babies. there is a lot of maneuvering, holding my boobs in place, and making sure my babies can breath 😅

I have a strong supply and a fast let down, so my babies take in a lot of milk way too fast which causes gassiness, excessive spit up (like, really excessive), and combined with all of my kids having tongue ties making it difficult for them to handle the flow, it's difficult. ⁣🥺

needless to say, I really wanted to breastfeed. thankfully, I'm blessed with a strong supply. I'm able to nurse my babies, and I know many women struggle to but can't, so I will never take it for granted. #fedisbest, but I know the emotional toll the pressure breastfeeding can take on a woman and that's something I can certainly sympathize with.⁣ all mamas are warriors 💪🏼👑

between Luca and Roma alone, I have nursed for over 30 months! 🤯

with rio and sol, I’m telling myself I'd like to make it to a year. 12 months and then I'm done with nursing forever. phew! as much as I love to nourish my babies, it's a lot on me. I often feel chained down by the nursing schedule, and it's a lot physically on my body.⁣ bottle or breast, it’s a full time job!

so why keep going? the bond that I've felt nursing my babies is one I will remember for the rest of my life. cradling them, the skin-to-skin, the little noises they make, the way they curl up on me, their little hands touching my skin. the mere fact that my body grew them on the inside and is now growing them on the outside is humbling. it's been an unbelievable experience that I'm grateful to have had. and of course, all of these feelings and bonding moments can be done with bottle-feeding, too 🙏🏼🍼

FYI Lu didn’t want me to post this photo because he said it was too sexual. more to come on that 🤬

a couple years ago, I started taking photos of my weeknight dinners to show what I was cooking for our family and you all loved the realness. 🙏🏼 I don’t know why I stopped (honestly, I think I felt like these photos made my feed look less cohesive, which is a ridiculous thought/care/concern) … so here we are with tonight’s meal: curried lentils with roasted cauliflower, chutney, cilantro and roasted garlic naan 👏🏼 I’m back in the kitchen and it feels so good. like exercise, cooking makes me feel like me again and brings me mental clarity (it’s like a meditation for me) 💓 #whatsfordinner #dinner #whatiatefordinner ...

hi! 👋🏼 just checking in! twins are doing so well, their little personalities are really shining through. and they’re getting so big, they barely fit on my chest together anymore 😭😭 (rio is almost 11 pounds and sol is almost 10!) they’re sleeping almost 5 hours at night which gives me some rest in between nursing sessions (if I’m lucky enough that one of my older kids doesn’t wake up in between that time 🤦🏻‍♀️.) as for me, I’m coming out of the newborn fog 🙏🏼 the hardest part has been dividing my time between all FOUR of my kids, honestly. I’ll never get it right 😏 today I had my 6 week postpartum check up and I guess everything is back where it’s supposed to go 😅 because I got the green light to resume normal life again, but can we be honest…. with twin newborns, I’m in no rush to 🏋🏻‍♀️ or 🍆 , ya know? ...

the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.