These Sweet Potato Corn Patties turn a handful of simple ingredients into crispy, golden patties with a soft, creamy center, making an easy, budget-friendly meal that’s perfect for busy weeknights or meal prep.
For more quick and healthy patties, try our chickpea sweet potato patties, greek chickpea patties, or lentil sweet potato patties.
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Why you’ll love our Sweet Potato Corn Patties!
These Sweet Potato Corn Patties are one of those easy recipes that surprise you with just how flavorful they are. 🌽✨ Sweet corn, creamy sweet potato, and savory Parmesan come together to make patties that are crispy on the outside, soft in the middle, and packed with sweet and smoky flavor. A squeeze of fresh lime at the end takes them to the next level.
Louise and I love creating recipes that turn simple, everyday vegetables into satisfying meals, and this one has quickly become a favorite. They’re made with wholesome ingredients, are fiber-rich, and include a little Parmesan and egg for extra protein, making them a delicious option as part of a balanced, Mediterranean-style eating pattern. 🥔
The secret is getting the batter just right. It should be thick and sticky, then spooned straight into the skillet where it cooks into beautifully golden fritters. Don’t worry if it feels softer than a typical burger mixture—we’ll show you exactly what to look for and how to adjust it if your sweet potatoes are extra moist.
Serve them with a generous squeeze of fresh lime, your favorite yogurt sauce, and a simple salad for an easy lunch or weeknight dinner. 🍋 They’re affordable, meal-prep friendly, and a delicious way to make vegetables the star of the plate.
P.S.: For more sweet potato recipes, try our sweet potato chickpea soup, black bean sweet potato salad, or dense chickpea sweet potato salad.
Ingredients
Full ingredients and substitutions are in the recipe box below.
- Sweet potatoes: They create the creamy base and naturally hold the patties together. You can substitute butternut squash or well-drained canned pumpkin purée, but since they’re often wetter than sweet potatoes, you’ll likely need to add more flour.
- Fresh corn: Fresh kernels add juicy bursts of sweetness and the best texture. Frozen corn (thawed and patted dry) is a great substitute when fresh isn’t in season.
- All-purpose flour: Helps the patties hold together. Substitute whole wheat flour or a good gluten-free all-purpose flour blend.
- Parmesan: Adds savory, salty flavor that balances the sweetness of the corn and potatoes. Pecorino Romano or grated Grana Padano also work well.
- Egg: It helps bind the patties and gives them their tender texture. If you’d rather leave it out, simply add a little more flour until the mixture is thick enough to hold together when spooned into the skillet.
- Green onion: Adds a mild onion flavor. Substitute chives, finely diced shallot, or a little red onion.
- Garlic: Fresh garlic adds depth. If you’re garlic intolerant, simply leave it out or use a little garlic-infused olive oil for a gentler flavor.
- Smoked paprika and cumin: This warm spice combination gives these healthy corn patties their smoky, savory flavor. Chili powder or ground coriander are tasty alternatives.
- Lime: A squeeze of fresh lime brightens every bite. Lemon works well if that’s what you have.
How to Make Sweet Potato Corn Patties
1. Cook the sweet potatoes
Pierce the sweet potatoes several times with a fork and microwave for 6 to 8 minutes, or until completely soft. You can also bake or air fry them if you prefer.
Cut them in half and carefully scoop the hot flesh into a large mixing bowl. Mash with a fork until mostly smooth, leaving a few small lumps for texture. Let the mashed sweet potato cool for 2 to 3 minutes while you cut the corn and prepare the remaining ingredients.
2. Make the fritter mixture
While the sweet potatoes cook, cut the kernels off the corn cobs.
Add the corn, flour, grated Parmesan, egg, finely chopped green onion, grated garlic, smoked paprika, cumin, salt, and a few grinds of black pepper to the mashed sweet potatoes.
Mix well with a fork until everything is evenly combined. The mixture should be thick, sticky, and dense, not runny.
If it feels too soft to hold its shape, stir in 1 to 2 more tablespoons of flour. Sweet potatoes vary in moisture, so don’t be afraid to adjust until the mixture looks right. This simple step is the key to sturdy corn patties.
3. Pan-fry until golden
Heat the olive oil in a large nonstick skillet over medium to medium-low heat.
Using two tablespoons, scoop about 2 to 3 tablespoons of the mixture into the skillet. Gently flatten each mound with the back of a spoon to form a fritter about ½ inch thick. Cook 4 patties at a time in two batches.
If you’re unsure about the consistency, cook one test fritter first. If it falls apart when you flip it, stir another tablespoon or two of flour into the remaining mixture before cooking the rest.
Cook for 5 to 6 minutes per side, adjusting the heat as needed so the outside turns deeply golden without burning. Transfer the cooked sweet potato corn patties to a plate lined with paper towels, then repeat with the remaining mixture, adding a little more oil if needed.
4. Serve and enjoy
Serve the patties warm with plenty of fresh lime juice squeezed over the top. Finish with the sliced green onion tops and, if you like, a side of Greek yogurt, tzatziki, chipotle yogurt sauce, or avocado crema.
They’re delicious with a crisp green salad and make an easy lunch, light dinner, or meal-prep option.
Tips
- Cook the sweet potatoes until very soft: They should mash easily with a fork. If they’re undercooked, the mixture won’t come together smoothly.
- Adjust the flour as needed: Sweet potatoes vary in moisture, so don’t hesitate to stir in 1 to 4 extra tablespoons of flour if the mixture feels too loose. The batter should be thick, sticky, and hold its shape when spooned into the pan.
- Cook one test fritter first: Fry one fritter before cooking the whole batch. If it falls apart when you flip it, simply stir a little more flour into the remaining mixture.
- Use fresh corn when possible: Fresh kernels give the best texture with juicy pops of sweetness. Frozen corn works too—just thaw it completely and pat it dry first.
- Let the sweet potato cool slightly: After mashing, let it sit for 3 to 5 minutes while you prepare the other ingredients. This helps thicken the mixture and prevents the egg from cooking.
- Cook over medium to medium-low heat: The patties need time to set before flipping. If the pan is too hot, they’ll brown too quickly before cooking through.
- Use two spoons to shape the patties: The mixture is intentionally sticky. Spoon it directly into the skillet and flatten it with the back of a spoon instead of trying to shape it with your hands.
- Don’t skip the lime: A generous squeeze of fresh lime juice just before serving brightens the flavors and perfectly balances the sweetness of the corn and sweet potato.
- Store and reheat properly: Refrigerate leftovers in an airtight container for up to 4 days. Reheat them in a skillet or air fryer to bring back their crispy exterior.
Frequently Asked Questions
Yes! Thaw the corn completely and pat it dry with paper towels before adding it to the batter. This removes excess moisture and helps the patties hold together better.
Absolutely. Simply substitute the all-purpose flour with a good-quality gluten-free all-purpose flour blend. The texture should be very similar.
Yes. Shape the patties on a parchment-lined baking sheet or directly in your air fryer basket. Bake at 400°F for 22 to 25 minutes, flipping halfway through. Or air fry at 375°F for 12 to 14 minutes, until golden brown. They won’t be quite as crispy as pan-fried patties, but they’ll still be delicious with a soft, tender center.
The most common reason is that the mixture is too wet. Sweet potatoes can vary quite a bit in moisture, so simply stir in another tablespoon or two of flour until the batter is thick enough to hold together. Cooking one test fritter first is the easiest way to check.
Yes! You can prepare the batter a few hours in advance and refrigerate it until you’re ready to cook. Give it a quick stir before spooning it into the skillet.
Let the patties cool completely, then store them in an airtight container in the refrigerator for up to 4 days. Reheat them in a skillet or air fryer until warmed through and crisp again. They also freeze well for up to 3 months. Thaw overnight in the refrigerator before reheating. These fresh corn patties are just as tasty the next day.
More Corn and Sweet Potato Meals
- Sweet Potato Bowl
- Black Bean Sweet Potato Patties
- Turmeric Chickpea Sweet Potato Stew
- Black Bean Rice and Sweet Potato Bowl
- Mediterranean Corn Fritters
- Healthy Corn Chowder with Greek Yogurt
- Street Corn Salad Bowl
- Pico De Gallo Rice Bowl
If you try this Sweet Potato Corn Patties Recipe please leave a 🌟 star rating and let us know how it turned out in the comments—we love hearing from you.
Sweet Potato Corn Patties (Quick and Healthy)
Video
Ingredients
- 2 medium sweet potatoes about 18 oz / 500 g raw
- 2 ears fresh corn kernels cut off (about 2 cups / 300 g)
- ¾ cup all-purpose flour sub gluten-free flour
- ⅓ cup grated Parmesan
- 1 large egg
- 1 green onion finely chopped and tops used for garnish
- 1 clove garlic grated
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin optional
- ¾ teaspoon salt plus black pepper to taste
- 1 lime to squeeze on top
- 2 tablespoons olive oil for cooking
Instructions
- Cook the sweet potato: Pierce 2 medium sweet potatoes several times with a fork and microwave for 6 to 8 minutes, or until very soft.Cut them in half, scoop the flesh into a large bowl, and mash with a fork until mostly smooth. Let cool for 2 to 3 minutes.
- Make the batter: Cut the kernels off 2 ears fresh corn.Add the corn, ¾ cup all-purpose flour, ⅓ cup grated Parmesan, 1 large egg, 1 green onion (chopped), 1 clove garlic (grated), 1 teaspoon smoked paprika, ½ teaspoon ground cumin, ¾ teaspoon salt, and black pepper to the mashed sweet potatoes. Mix well with a fork.The mixture should be thick and sticky. If it feels too soft, stir in 1 to 2 more tablespoons of flour. Sweet potatoes vary in moisture, so adding a little extra flour is sometimes necessary.
- Cook: Heat 2 tablespoons olive oil in a large nonstick skillet over medium to medium-low heat.Spoon about 2 to 3 tablespoons of the mixture into the skillet and gently flatten it with the back of a spoon into a patty about ½ inch thick. Cook 4 patties at a time.If you're unsure about the consistency, cook one test fritter first. If it falls apart when you flip it, stir 1 to 2 more tablespoons of flour into the remaining mixture before cooking the rest.Cook for 5 to 6 minutes per side, or until golden brown and cooked through. Adjust the heat as needed so the patties brown without burning. Transfer to a paper towel-lined plate and repeat with the remaining mixture, adding a little more oil if needed.
- Serve: Serve warm with a generous squeeze of fresh lime juice. Top with sliced green onion and enjoy with your favorite dip.
Notes
- Sweet potatoes → Butternut squash or well-drained canned pumpkin purée (add more flour if needed).
- Fresh corn → Frozen corn, thawed and patted dry.
- All-purpose flour → Whole wheat flour or gluten-free all-purpose flour.
- Parmesan → Pecorino Romano or grated Grana Padano.
- Egg → Omit it and add a little more flour until the mixture is thick enough to hold together.
- Green onion → Chives, finely diced shallot, or a little red onion.
- Garlic → Omit it or use garlic-infused olive oil.
- Smoked paprika + cumin → Chili powder or ground coriander.
- Lime → Lemon.
- Cook the sweet potatoes until very soft: They should mash easily with a fork.
- Adjust the flour: The batter should be thick and sticky. Add 1 to 4 extra tablespoons if needed.
- Test one fritter first: If it falls apart, stir more flour into the batter before cooking the rest.
- Use fresh corn: It gives the best texture. If using frozen, thaw and pat it dry.
- Let the sweet potato cool: Rest it for 3 to 5 minutes before mixing in the egg.
- Cook over medium to medium-low heat: This gives the patties time to cook through before browning.
- Shape with two spoons: Spoon the batter into the pan and flatten it with the back of a spoon.
- Finish with fresh lime: It makes the flavors pop.
- Store leftovers: Refrigerate for up to 4 days and reheat in a skillet or air fryer until crispy.
Nutrition
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Hi! We are Nico & Louise
We're here to share easy, healthy, and delicious recipes 🌿✨.
Welcome to our blog, we are glad you are here.
Easy and very tasty
My husband sent me the this recipe & it looks really good. I have a few questions:
Is the frozen corn sweet or white?
Can you use canned corn if rinsed well & dried?
Hi Jill, thanks for your questions 🙂
We tested this recipe with sweet corn. Fresh corn is our favorite, but frozen sweet corn works well too—just thaw it completely and pat it dry before adding it to the mixture.
We haven’t tested the recipe with canned corn, so I can’t say for certain how it will turn out since it tends to be softer and contain more moisture. If you do decide to try it, I’d love to hear how it works for you!
Hope you enjoy the patties. Happy Sunday!
With the sweet potato and corn fritters, if you are using fresh corn, do you have to cook the corn first or just cut the kernels off uncooked fresh corn?
Hi Reva, thanks for your question! 😊 You can use the fresh corn raw—just cut the kernels off the cob and mix them straight into the batter. They’ll cook through as the patties pan-fry, so there’s no need to cook them first.
The recipe instructions cover this in the “Jump to Recipe” card if you’d like to follow the step-by-step directions. Hope you enjoy them!
Wow! As a sweet potato abd cirn fan, Ì will definately try it. Thanks for the recipy.
Ok we loved this recipe
Easy
Hands down delicious
Has all the parts in my fridge..pantry
Didn’t change a thing
Didn’t cook it all so will add more of each spice
Thanks for a great recipe
Look forward to what your next recipe will be
Buen provecho
What is the white sauce your dipping with?
Hi Kathy, that’s a simple Greek yogurt dressing with lemon juice and salt 🙂
We mixed:
• ½ cup Greek yogurt
• 1 teaspoon of extra virgin olive oil
• 1 tablespoon lemon juice
• A pinch of salt
Stir until smooth, then taste and adjust the salt or lemon to your liking 😉
First of all, I’m not a huge sweet potato fan, but I love fresh corn. So I decided to try this as written… Wowzer… I love this. You have the BEST recipes. Thank you
Hi Molly, this is such a lovely comment. I’m happy you gave them a chance even as a non-sweet potato fan :-).
Thank you so much for your kind feedback here!
Delicious quick & easy
I’m very happy you enjoyed it, Chris, thank you for making them!! 🤗
Quick easy and tasty as a Coeliac I use gluten free flour which needs tweaking for the amount used
Hi Gayle, oh I’m so happy you enjoyed them. I’m really curious; you tried them with gluten-free flour? How much did you use?
Thank you!! Best,
Louise
Please UNSUBSCRIBE, thank you
Hiya Lillian, I unsubscribed you from our email list 🙂 Kindest,
Louise