Sweet Potato Fritters with Lemon Tahini Sauce and Honey Cinnamon Dip (Chadian)

This recipe for sweet potato fritters can be serve with Lemon Tahini Sauce or with a Cinnamon Honey Dip. Either way, making this recipe is a great way to experience the culture and flavour of Chad. You can dip your sweet potato fritters in a honey cinnamon dip or in lemon tahini dressing.

2 small sweet potatoes, peeled and shredded
2 eggs
½ ground cinnamon
¼ all-purpose flour, unbleached
¼ plain breadcrumbs
sea salt
black pepper, freshly ground

Lemon Tahini Dip:
½ cup tahini
2 Tbsp. lemon juice, freshly squeezed
3 Tbsp. water
¼ tsp. sea salt
½ tsp. za'atar

Honey Cinnamon Dip:
½ cup mayonnaise
⅓ tsp. ground cinnamon
2 Tbsp. pure honey

Peel your potatoes and then grate them on the medium setting. Not super fine, but not very thick.

Combine the rest of the sweet potato ingredients except for the oil in a bowl and mix.

Heat the oil in a frying pan on the stove (I know that my oil is ready when a chopstick inserted in the oil forms bubbles around the wood).

Use your hands to form the sweet potato combination into balls, and then press between your palms to flatten.

Fry until browned on each side and cooked through, flipping halfway through.

For each of the dip recipes, combine all ingredients in a bowl. Enjoy.

Leave a comment on this post letting me know what you think.

Makes 12.