Great Great Aunt Jessie's 1940's Cranberry Sweet Potato Patties
Transport your taste buds back to the 1940s with "Great Great Aunt Jessie's Cranberry Sweet Potato Patties," a timeless recipe brimming with nostalgic charm and comforting flavors. These golden, skillet-fried patties pair the natural sweetness of roasted sweet potatoes with the tangy zest of plumped dried cranberries, enhanced by warm notes of cinnamon and nutmeg. Perfect as a festive side dish or a satisfying vegetarian main, each patty is crisp on the outside and velvety on the inside. With just a handful of pantry staples and a little time, you’ll create a dish that beautifully balances sweet and savory in every bite. Add a touch of vintage flair to your table with this easy, crowd-pleasing recipe!
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Ingredients
- 2 large sweet potatoes
- 1 cup dried cranberries
- 0.5 cup all-purpose flour
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 2 tablespoons butter
- 2 tablespoons vegetable oil
Directions
Step 1
Preheat your oven to 400°F (200°C). Wash the sweet potatoes and pierce them several times with a fork. Place them on a baking sheet and bake for 45-50 minutes or until they are soft and fully cooked. Allow them to cool slightly before handling.
Step 2
While the sweet potatoes are roasting, place the dried cranberries in a small bowl and cover them with warm water. Let them soak for about 10 minutes to plump up, then drain and set aside.
Step 3
Once the sweet potatoes are cool enough to handle, peel off the skin and place the flesh in a large mixing bowl. Mash the sweet potatoes until smooth using a fork or potato masher.
Step 4
Add the brown sugar, ground cinnamon, ground nutmeg, and salt to the mashed sweet potatoes. Mix well to combine.
Step 5
Stir in the plumped dried cranberries and all-purpose flour. Mix until the ingredients are evenly combined and the mixture holds its shape when pressed together.
Step 6
Divide the mixture into 8 equal portions and shape each portion into a patty about 3 inches wide and 1 inch thick.
Step 7
Heat a large skillet over medium heat and add the butter and vegetable oil. Once the butter has melted and the oil is shimmering, carefully place the patties into the skillet, being careful not to overcrowd them.
Step 8
Cook the patties for 3-4 minutes on each side or until they are golden brown and crispy. Remove them from the skillet and place them on a paper towel-lined plate to drain excess oil.
Step 9
Serve the cranberry sweet potato patties warm as a side dish or a light vegetarian main course. Enjoy!
Nutrition Facts
| Serving size | (629.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1495.1 |
| Total Fat 50.2g | 0% |
| Saturated Fat 16.7g | 0% |
| Polyunsaturated Fat 17.5g | |
| Cholesterol 65.8mg | 0% |
| Sodium 991.0mg | 0% |
| Total Carbohydrate 246.4g | 0% |
| Dietary Fiber 23.8g | 0% |
| Total Sugars 128.4g | |
| Protein 12.0g | 0% |
| Vitamin D 4.5IU | 0% |
| Calcium 175.5mg | 0% |
| Iron 6.0mg | 0% |
| Potassium 181.1mg | 0% |
Source of Calories