Butternut and Sweet Potato Fritters

Butternut and sweet potato fritters dusted with powdered sugar

The directions for the (pumpkin) butternut and sweet potato fritter recipe from the Rita Springer cookbook are… vague. Let’s make it a little more clear.

Recipe adapted from the Caribbean Cookbook by Rita G. Springer.

Butternut and Sweet Potato Fritters

Recipe by Dee


  • 1/4 cup cooked and crushed white sweet potato

  • 1/2 cup all purpose flour

  • 2 tbsp. granulated sugar

  • 1/4 tsp. ground cinnamon

  • 1/4 tsp baking powder

  • 1/8 tsp. fine sea salt

  • 1/2 cup raw grated butternut squash

  • 2 tsp. unsalted butter, melted

  • Whole milk, start with 1 tbsp.

  • Oil for frying

  • Powdered sugar, optional


  • Heat the oven to 400 F or 204 C. Peel the sweet potato and wrap with foil. Place in the preheated oven and cook for 25 to 30 minutes or until cooked through. Remove from heat and let cool.
  • Grate the butternut on the scary side of the grater. Not the cheese side, the perforated side. If you only have a cheese grater, that's fine as well.
  • Mix the dry ingredients in a medium mixing bowl. Add the grated butternut squash, 1/4 cup of the cooked and crushed sweet potato, melted butter, and 1 tbsp. of whole milk. Mix to combine. Add more milk as necessary to create a thick batter.
  • Line a plate with paper towels and place near the stove.
  • Fill a 2 qt dutch oven halfway with oil for frying. Heat to 330 F to 340 F or 165 C to 171 C. Use a tablespoon or cookie scoop to carefully drop the batter into the oil a few at a time. Fry for 45 to 60 seconds on each side or until golden brown. Remove the fritters from the oil with a slotted spoon and place on the lined plate. Repeat until the batter is gone.
  • If desired, dust the fritters with powdered sugar and enjoy!


  •  I have grated the butternut for these fritters on the cheese grater side and on the scary side of the grater. Both ways turn out delicious. 
  • The sweet potato used in this recipe is called boniato and is a little different from other white sweet potatoes. You can find it in the big Asian supermarkets and may be able to find it in your local supermarket as well. 
  • Add the milk a little bit at a time. 
  • Dusting these butternut and sweet potato fritters with powdered sugar is optional. I added it because they look like chicken nuggets in photos if you don’t. Just saying.

Ramblings: Something to do With the Recipe

Following a recipe from the Rita Springer cookbook is like trying to get a recipe from your grandma.

“Add milk.” she says.

“How much?” you ask.

“A few splashes.”

“… how much is a splash?”


“Fry in hot oil.”

“How hot?”


Ma’am. I don’t know what that means. 

A part of me wants to passive aggressively give super vague instructions to everyone else so they can suffer as I do, but that would be mean.

The nice thing would be to create a video explaining what a “splash of” this is or “a pinch of” that is.


I think I am going to do that.

One day.

Hopefully soon.


Leave a Reply

Your email address will not be published. Required fields are marked *