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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