This quick recipe makes a great nutrient-dense breakfast in the winter months—but feel free to eat it for any meal! Both sweet potatoes and beets contain pigments also called carotenoids, which our body can convert to Vitamin A, supporting both healthy vision and a strong immune system.
Servings: 8
Active Time: 30 minutes
WIC Approved Recipe
Ingredients
- 1 cup grated sweet potato
- ½ cup grated beet
- ¼ cup unsweetened applesauce
- 1 egg
- ¼ cup milk
- ¼ cup whole-wheat flour or quick oats
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg (optional)
- Pinch of salt
- 1–2 tablespoons cooking oil
- Fruit, yogurt, or nut butter for topping (optional)
Directions
- Place the grated beet on paper towels and press down with additional towels to squeeze out excess moisture.
- In a mixing bowl, combine grated sweet potato, beet, applesauce, egg, milk, flour, cinnamon, nutmeg (if using), and a pinch of salt. Mix well until it forms a thick batter.
- Heat a nonstick skillet with oil over medium heat. Drop two tablespoons of batter per fritter into the pan and flatten slightly.
- Cook for 3–4 minutes per side, or until golden brown and cooked through. Drain on a paper towel. Let cool slightly before serving.
- Add sliced fruit, yogurt, or nut butter as toppings to fritters (optional).