|November 11, 2020

Paleo Sweet Potato Fritters With Herb Aioli

By Bulletproof Staff
Reviewed for Scientific Accuracy

Paleo Sweet Potato Fritters With Herb Aioli

Sweet potato fritters recipe & content provided by Sheridan Austin

Sweet potato fritters are a versatile recipe you can make anytime. Not only do they cook up into a delicious breakfast, lunch or dinner, they also make a great make-ahead snack when you want to eat clean on the run.

Related: Sweet Potato Paleo Brownies With Chocolate Coconut Frosting

These sweet potato fritters pair perfectly with a quick and creamy herb aioli. This recipe makes plenty of aioli for leftovers, so store it in the fridge to drizzle on salads or use as a dipping sauce for veggies.

Sweet potato fritters cook up into a crisp and chewy main dish or snack, paired perfectly with a creamy herb aioli. (Paleo, Whole30)

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Paleo Sweet Potato Fritters With Herb Aioli


Start to Finish: 30 minutes


  • 1 sweet potato, grated
  • 3 tablespoons coconut flour
  • 3 pastured eggs
  • 1/4 cup fresh, chopped sage leaves
  • 1 teaspoon garlic powder (optional)
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • Coconut oil or grass-fed ghee for frying

Aioli Ingredients:

  • 1 egg yolk
  • 1 cup olive oil
  • 1 garlic clove, finely chopped
  • 3 tablespoons fresh, chopped herbs of choice (we used basil)
  • 2 tablespoons lemon juice
  • Salt and pepper to taste


  1. Prepare sweet potato fritters: Add fritter ingredients in a bowl and mix until incorporated.
  2. In a frying pan on medium heat, add coconut oil or ghee.
  3. Using a tablespoon, scoop fritter batter into the pan and use your spoon to shape it into patties.
  4. Cook fritters until golden on one side, then flip to cook the other side until golden. Set finished fritters aside.
  5. Prepare herb aioli: In a food processor or bowl with an immersion blender, add all aioli ingredients except oil and blend on low speed.
  6. Very slowly, drizzle olive oil into the food processor or bowl as it blends. Continue blending until ingredients emulsify.
  7. If aioli will not blend, set it aside into another container. Add an additional egg yolk to your food processor or bowl and blend, slowly drizzling the “fail mix” into the egg yolk until it emulsifies.

Makes: Serves 2

Nutritional Information (Per Serving):

  • Calories: 588
  • Fat: 49g
  • Salt: 146mg
  • Carbs: 29.6g
  • Fiber: 8g
  • Sugar: 7g
  • Net Carbs: 21.6g
  • Protein: 12g
  • Cholesterol: 267mg
  • Potassium: 588mg
  • Vitamin D: 25mcg
  • Calcium: 5048mg
  • Iron: 5mg

Note on ingredients: All pepper is suspect on the Bulletproof Diet and highly susceptible to performance-robbing mold toxins. To reduce your risk, omit it or find a fresh, high-quality variety. Garlic is in the suspect category of the Bulletproof Diet, because it inhibits alpha brain waves and could affect your mood – and depending on where you get it, could be moldy. For that reason, it’s not recommended that you eat garlic often.

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