Recipe courtesy of Myers and Chang
Show: Unique Eats
Episode: Asian
Sweet Potato Fritters with Chinese Sausage
1 hr 30 min
20 min
4 servings
1 hr 30 min
20 min
4 servings


  • 2 medium sweet potatoes (about 1 1/2 pounds)
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons butter, melted
  • 2 scallions, chopped (about 1/4 cup)
  • 1/3 cup chopped Chinese sausage
  • 1 tablespoon red curry paste
  • 1 large egg
  • 1 cup panko
  • 1/4 cup vegetable oil
  • 1/2 cup mayonnaise
  • 2 tablespoons sambal chili paste


Preheat the oven to 350 degrees F. 

Place the sweet potatoes directly on the rack in the oven. Roast until the sweet potatoes are tender, about 1 hour. Let cool completely. When cooled, remove the skin from the potatoes and transfer the flesh to a bowl. Mash with a fork until smooth. Stir in the butter, scallions, sausage and curry paste until combined. 

Shape the sweet potato mixture into 3-inch cakes (about 1-inch thick). In a large shallow bowl, whisk the egg until lightly beaten; add the panko to another shallow dish. Dip the potato cakes in the egg, and then coat evenly in the panko. 

Heat the oil in a large skillet over medium heat. In batches, cook the fritters in the hot oil until golden, 2 to 3 minutes per side. Transfer to a paper towel-lined plate to drain. Stir together the mayonnaise and sambal; serve the hot fritters with the chili mayonnaise.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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